This keto savory pumpkin galette is the perfect fall dish for any occasion!
It features layers of goat cheese, pumpkin, caramelized red onions, and bacon, all wrapped up in the perfect keto pastry dough. This keto-savory pumpkin pie is sure to be your next favorite dish!
Not only will your friends be taken aback, but they’ll probably want the recipe once they taste how delicious it is! And, believe me, even those who are not on a ketogenic diet will enjoy it.
If you love galettes or just anything with a crust, you should visit our keto pies for more delicious options!
Keto Savory Pumpkin Galette
What’s also great about this keto savory pumpkin galette recipe is its savory twist on a classic you love!
The layers of goat cheese, bacon, and red onions all add a different element to the dish. The red onions give it a nice sweet flavor, the goat cheese adds creaminess, and the bacon provides that nice crunchy texture.
Baking is one of my favorite things to do in the fall, and keto galettes have recently become my go-to!
They’re simple to make, gorgeous, and, oh, so delicious!
So, what exactly is a galette? A galette is a free-form crust that gets folded into a flat round.
They are simple to make and infinitely customizable based on the flavors you prefer.
Basically, if you have an idea for what would taste good, wrapped in some flaky buttery pie crust, and baked to crispy perfection, then you can probably make it happen with a galette!
Clocking in at only 4.6 net carbs per serving, this free-form tart is a main dish that perfect for the fall and winter seasons.
What You’ll Need To Make A Low-Carb Pumpkin Galette
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The following is a list of ingredients and tools you’ll need to make this keto-friendly savory pumpkin galette recipe. Note that the full recipe card is below.
Savory Pumpkin Pie Filling
- Canned pumpkin Puree
- Bacon
- Salt
- Black pepper
- Red onions
- Goat cheese, room temperature
- Unsalted Butter
Low Carb Pie Crust
- Almond Flour
- Coconut Flour
- Shredded mozzarella cheese, melted
- Eggs
- Baking Powder
- Parchment paper
How To Make A Keto Pumpkin Galette
If you’re new to keto, there’s one ingredient that will undoubtedly catch your attention: melted mozzarella cheese.
You use this to imitate the gluten in keto-friendly flours, according to the well-known “fat-head dough” recipe.
We experimented with what we learned from the previous dough and came up with the version that we loved.
This gluten-free pastry dough comes together quickly by combining almond and coconut flour, baking powder, melted butter, eggs, and melted mozzarella cheese.
Afterward, you’ll knead the keto crust dough thoroughly to incorporate all the components. I prefer to wrap it in two layers of parchment paper to prevent sticking.
I fold the dough several times, as you would a standard pastry dough, after it’s been well combined. This will result in an even flakier crust!
Then, you’ll knead and fold your dough, cover it in parchment or plastic wrap, and place it in the refrigerator for 30 minutes. This is a crucial phase in the success of this keto crust, similar to how conventional pie crust is made.
Keto Savory Pumpkin Filling
While your dough is chilling, you can cook your bacon and then your onions in the bacon fat for the filling. Cook the onions until they begin to become translucent and start to caramelize.
You don’t want to fully cook them because they will go in the oven and continue to cook until they are caramelized onions.
For the pumpkin layer of the filling, you’ll be combining the pumpkin puree, eggs, salt, and pepper. Then, you’ll add the melted butter and mix.
Flaky Dough (Keto)
After the dough has chilled, using a rolling pin, roll the keto pie crust between two layers of parchment into a 14” round. Your galette should be about ¼ inch thick.
Because the dough is so forgiving, any flaws are easy to repair, so don’t worry if your galette has cracks or holes.
Just use your fingers to smooth out any imperfections in the rolled dough.
Spread your goat cheese on the galette dough, leaving about 2 inches around the edges of the dough to fold over.
Then spread the pumpkin mixture on top of the goat cheese layer, top with the red onions, fold over the crust, and bake!
Bake for 30 to 40 minutes until the crust is golden brown, and then garnish with the bacon, flaky sea salt, and chopped parsley.
Store your leftovers in an airtight container in the refrigerator for up to five days or freeze for up to three weeks.
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If you’re a fan of savory pumpkin recipes, then you should also try our keto pumpkin soup and our keto Tuscana soup that swaps out potato for pumpkin.
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Keto Savory Pumpkin Galette
This keto savory pumpkin galette is made with the flakiest keto dough and filled with a creamy pumpkin filling, goat cheese, red onions, and bacon pieces for one delicious treat!
Ingredients
Keto Pastry Dough
- 1/2 cup coconut flour
- 3/4 cup almond flour, finely milled
- 1 teaspoon baking powder
- 1 1/2 teaspoons salt
- 3/4 cup unsalted butter
- 2 eggs, room temperature
- 1 1/2 cups shredded mozzarella cheese
Keto Savory Pumpkin Filling
- Large red onion, sliced thinly
- 1/4 cup unsalted butter
- 1 1/4 teaspoons salt reserve 1/4 teaspoon for the onions
- 3/4 teaspoon black pepper 1/4 teaspoon for the onions
- 4 oz goat cheese, room temperature
- 1 can of pumpkin, 15 ounces
- 2 eggs, room temperature
- 5 slices of cooked crumbled bacon (garnish)
- 1/4 teaspoon of flaky sea salt for sprinkling
- 1/4 teaspoon of nutmeg
- 1 minced garlic clove
Instructions
- In a medium-sized bowl, combine the coconut flour, almond flour, baking powder, and salt.
- Melt the unsalted butter and set it aside.
- To the dry ingredients, add the melted butter and combine quickly.
- Next, add the eggs and combine.
- Melt the mozzarella cheese in the microwave for a total of 90 seconds, stirring halfway through. Once it comes out of the microwave, mix well using a rubber spatula until fully incorporated. You can also melt the mozzarella cheese in a double boiler.
- Add the melted mozzarella cheese to the mixture and knead the dough with your hands until all the cheese is blended well into the dough. I recommend you do so between two sheets of parchment paper so the dough doesn't stick to your hands.
- Wrap the dough in parchment paper and place it in the refrigerator for 20 minutes or in the freezer for 15 minutes to chill.
- While the dough chills, prepare your filling.
Filling
- In a skillet, cook the bacon until they are fully cooked and crispy. Remove the bacon and set aside. Reserve the bacon fat to cook the onions and pumpkin filling.
- Saute the red onions in the bacon fat, until they become translucent and starts to caramelize. You don’t want to thoroughly cook or brown them because they will go in the oven and caramelize as the pie bakes. Set aside in a small bowl.
- In the pan where you cooked the red onions, add two tablespoons of unsalted butter and melt the butter, being sure to scrape the bottom of the pan with a wooden spoon to get any of the bits left behind.
- In a large bowl, combine the pumpkin puree, eggs, salt, and pepper with a whisk until fully mixed. To the pumpkin filling, add the melted butter and stir well.
Assemble
- Preheat oven to 375 degrees.
- Once the dough has chilled, fold and roll the pastry dough unto itself several times. This helps the dough achieve flaky layers.
- Next, roll out the dough into a large circle about 14" in diameter onto a large piece of parchment paper. This will make transferring the galette to the baking sheet easier. In the center of the dough, leaving a 2" border, spread the goat cheese evenly. Then, top the goat cheese with the pumpkin filling. Sprinkle evenly the red onions over the top.
- Fold the edges of the dough up and over the filling, pleating as needed. The dough is forgiving and can be pressed together if any "cracks" occur.
- Once folded, gently cup the sides with both hands to reinforce the shape of your keto galette. Transfer the galette with parchment onto the baking sheet and bake for 25 to 30 minutes until the crust is golden.
- Garnish the top of the pumpkin galette with the bacon pieces and the flaky sea salt. Serve immediately.
- Store leftovers in the refrigerator in an airtight container for up to 3 days or freeze for up to 3 weeks.
Notes
You can prepare the dough the night before if you'd like to save some time. You'll simply wrap it in parchment and place it in the fridge. The next day, you'll need to let the dough sit on the counter for 10-15 minutes until it's workable.
Nutrition Information:
Yield: 10 Serving Size: 1 sliceAmount Per Serving: Calories: 445Total Fat: 38.1gSaturated Fat: 19.9gCholesterol: 120mgSodium: 260mgCarbohydrates: 9gNet Carbohydrates: 4.6gFiber: 5.4gSugar: 2.2gProtein: 12.3g