Delicious Peach Galette with Low Carb Crust for Guilt-Free Dessert

Ingredients for Peach Galette with Low Carb Crust

For the Low Carb Crust:

• 1 ½ cups almond flour (look for finely ground; budget tip: shelf-stable almond meal can work)
• 3 tablespoons coconut flour (adds absorbency; substitute with oat flour if not strictly low carb)
• ½ teaspoon xanthan gum (for elasticity; optional but recommended)
• ¼ teaspoon salt
• ½ teaspoon baking powder (optional, for slight rise)
• 6 tablespoons cold unsalted butter, cut into small cubes (or coconut oil for dairy-free)
• 1 large egg (for binding)
• 1 tablespoon heavy cream or unsweetened almond milk (helps soft dough)
• 1 teaspoon vanilla extract (adds warmth and flavor)
• 1–2 teaspoons monk fruit sweetener or erythritol (for a subtle sweetness without sugar)

For the Peach Filling:

• 3–4 medium ripe peaches, sliced (about 3 cups)
• 1 tablespoon lemon juice (to prevent browning)
• 1 teaspoon vanilla extract
• 1–2 teaspoons powdered monk fruit or erythritol (adjust sweetness to taste)
• 1 teaspoon ground cinnamon (optional, for warmth)
• 1 tablespoon almond flour (to toss with peaches and prevent sogginess)
• 1 teaspoon tapioca starch or arrowroot powder (helps thicken juices)

Ingredient Swaps and Budget Tips:

• For a dairy-free crust, replace butter with equal parts solid coconut oil.
• Use frozen sliced peaches (thawed and patted dry) when fresh peaches aren’t available.
• Skip vanilla extract if you don’t have it; cinnamon alone adds plenty of flavor.
• Substitute monk fruit with stevia or a tiny bit of honey if not strictly low carb.
• Almond flour tends to be pricier, but buying in bulk or at discount stores helps stretch your budget.

Steps to Make Your Keto Peach Galette

1. Prepare the crust dough: In a large bowl, whisk together the almond flour, coconut flour, xanthan gum, salt, and baking powder. Add the cold butter cubes and work them into the dry ingredients using your fingertips or a pastry cutter until the mixture resembles coarse crumbs. This step should take about 3–4 minutes and you’re looking for pea-sized butter bits.
2. Add wet ingredients: Beat the egg with the heavy cream and vanilla extract, then pour into the flour mixture. Stir with a spatula until the dough just comes together. If it feels too dry, add another tablespoon of cream. Avoid overmixing or your crust can become dense. Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes — this helps the dough firm up and makes rolling easier.
3. Prep the peach filling: While the dough chills, slice the peaches and toss with lemon juice, vanilla, sweetener, cinnamon, almond flour, and tapioca starch in a medium bowl. The almond flour pulls excess moisture away, and the starch thickens those lovely peach juices as the galette bakes.
4. Roll and shape the dough: On parchment paper, sprinkle a little almond flour and roll the dough into a roughly 12-inch circle. Don’t worry about perfect edges — the rustic look is part of the charm! Use the parchment to help transfer the dough to a baking sheet.
5. Assemble the galette: Spoon the peach mixture into the center of the dough, leaving about a 2-inch border all around. Gently fold the edges over the fruit, overlapping as needed to secure the filling. The galette will look like a free-form tart.
6. Bake the galette: Preheat your oven to 375°F (190°C). Optional: Brush the crust edges lightly with an egg wash (1 beaten egg with a splash of water) to promote golden color. Bake for 35–40 minutes, rotating halfway, until the crust is golden and the peach filling is bubbling. The kitchen will fill with a sweet, inviting aroma that’s hard to resist.
7. Cool and serve: Let the galette cool for at least 15 minutes before slicing to allow the juices to set. Serve warm or at room temperature.

Tip: If your crust edges brown too fast, loosely cover them with foil halfway through baking.

How to Present Your Low Carb Peach Galette

FAQs for Your Peach Galette with Low Carb Crust

Can I make the crust ahead of time?

Absolutely! You can prepare the dough up to 24 hours ahead and keep it tightly wrapped in the fridge. Let it sit at room temperature for about 10 minutes before rolling for easier handling.

What if my dough is too crumbly?

If your dough doesn’t hold together, add a little more egg or one teaspoon of water at a time to help bind. Almond flour sometimes needs extra moisture depending on brand and humidity.

Can I use frozen peaches?

Yes! Thaw frozen peaches completely and pat dry with paper towels to remove excess moisture. Toss quickly with almond flour and starch before assembling.

How do I prevent a soggy crust?

Tossing peaches with almond flour and tapioca starch helps soak up juices. Also, make sure to leave a border on the dough to fold in, which helps keep the filling contained.

Is xanthan gum necessary?

It’s optional but recommended—it helps bind the gluten-free crust and prevent crumbling. You can skip it if you’re short on time but handle the dough gently.

Can I make this sugar-free peach dessert vegan?

Try swapping butter for coconut oil, egg for flax or chia “egg,” and use a plant-based cream. The texture might be slightly different but still tasty.

How do I store leftovers?

Cover tightly and refrigerate for up to 3 days. Reheat gently in a 300°F oven for 10 minutes to revive crispness.

Wrapping Up Your Peach Galette with Low Carb Crust Journey

For more inspiration on peach desserts, check out these mom-friendly recipes: Lemon Bars with Oat Shortbread Crust, Healthier Peach Crisp Recipe With Almond Flour, Sugar-free Peach Galette – In Carina’s Kitchen, and Peach Galette with Almond Flour.

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Peach Galette with Low Carb Crust

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This Peach Galette features a buttery, flaky low carb crust filled with juicy fresh peaches, making it a delicious and guilt-free dessert option perfect for any occasion.

• Author: Jude Brooks
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Yield: 6 servings
• Category: Dessert
• Method: Baked
• Cuisine: American

Ingredients

Scale 1x2x3x

• 3 ripe peaches, sliced
• 1 tbsp lemon juice
• 2 tbsp erythritol or low carb sweetener
• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup cold unsalted butter, cubed
• 1 large egg
• 1/4 tsp salt
• 1/2 tsp xanthan gum (optional, for extra binding)
• 1/2 tsp vanilla extract
• 1 tbsp heavy cream, for brushing
• 1 tsp cinnamon

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Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, toss the sliced peaches with lemon juice, erythritol, and cinnamon. Set aside.
3. In a food processor, combine almond flour, coconut flour, salt, and xanthan gum (if using). Pulse to mix.
4. Add the cold butter and pulse until mixture resembles coarse crumbs.
5. In a small bowl, whisk the egg and vanilla extract together.
6. Add the egg mixture to the food processor and pulse until the dough starts to come together.
7. Turn the dough out onto a piece of parchment paper, form into a disc, and wrap. Chill for 15 minutes.
8. Roll out the dough between two sheets of parchment paper into a roughly 12-inch circle.
9. Transfer the dough with parchment onto the baking sheet.
10. Arrange the peach slices in the center of the dough, leaving about a 2-inch border.
11. Fold the edges of the dough over the peaches, pleating as you go.
12. Brush the crust with heavy cream to promote browning.
13. Bake for 35-40 minutes until crust is golden and peaches are tender.
14. Allow to cool slightly before serving.

Notes

For extra richness, serve warm with a dollop of unsweetened whipped cream or low carb vanilla ice cream.