Keto Spinach Goat Cheese Galette

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play
  • prep time

    prep time

    20 min

  • cook time

    cook time

    30 min

  • ready time

    ready time

    50 min

Keto Spinach Goat Cheese Galette

This delicious savory Keto Spinach Goat Cheese Galette is made with a crispy Keto dough. The Paleo dough is made from simple ingredients: almond flour, an egg, water, baking powder, and xanthan gum. The dough is rolled thin and then topped with a mixture of caramelized onions, sauteed baby spinach, and then studded with tart and creamy goat cheese. The edges are folded up around the mixture and then baked to golden brown perfection.

What can I do with leftover galette?

Galette will freeze nicely in zip-top bags and can be reheated in a 350 F oven for a few minutes until hot enough to serve. The galette will also keep for up to a week in the fridge if in an airtight container.

Can I use other greens for this?

Certainly! You can use spinach or spinach, kale, and chard blend. Mustard greens and lacinato kale are also great substitutions that are full of potassium and B vitamins.

Can I use other cheeses for this?

If you want to substitute the goat cheese, you can use feta or Bulgarian feta. Brie would also be delicious and extra melty. Feel free to omit the cheese if you are following a Paleo low carb diet.

Serving suggestions

Feel free to serve this galette with this Keto Herbed Omelet

  • Net Carbs

    3.3 g

  • Fiber

    3 g

  • Total Carbs

    5.8 g

  • Protein

    5.8 g

  • Fats

    12.6 g

152 cals

Keto Spinach Goat Cheese Galette

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Almond flour

    Almond flour

    2.5 cup

  • Baking Aids Xanthan Gum

    Baking Aids Xanthan Gum

    4 tsp

  • Baking powder

    Baking powder

    2 tsp

  • Coarse Kosher Salt

    Coarse Kosher Salt

    0.5 tsp

  • Cider vinegar

    Cider vinegar

    4 tsp

  • Raw egg

    Raw egg

    2 large

  • Water


    2 teaspoon

  • White Onion

    White Onion

    2 small

  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    2 tablespoon

  • Coarse Kosher Salt

    Coarse Kosher Salt

    0.5 tsp

  • Baby Kale & Spinach Blend by Marketside

    Baby Kale & Spinach Blend by Marketside

    6 cups

  • Coarse Kosher Salt

    Coarse Kosher Salt

    0.5 tsp

  • Goat cheese, soft

    Goat cheese, soft

    2 oz

  • Black pepper, ground

    Black pepper, ground

    0.25 tsp

  • Almonds


    0.25 cup, sliced

Recipe Steps

steps 6

50 min

  • Step 1

    Preheat an oven to 350 F. In the bowl of a food processor combine the crust ingredients which are the almond flour, xanthan gum, baking powder, ¼ tsp kosher salt, 4 tsp apple cider vinegar, 2 large eggs and 2 tsp water. Pulse until it all comes together into one large ball.
    Step 1
  • Step 2

    Remove the dough from the food processor and divide it in half. Roll each into a ball and place one ball at a time in between two pieces of parchment paper. Use a rolling pin to roll it into a flat circle about ⅛”. It does not have to be a perfect circle for this to work. Set the flattened dough aside.
    Step 2
  • Step 3

    In the meantime, julienne the onions and heat a large nonstick skillet over medium high heat until hot. Add 2 tbsp of avocado oil and add the onions and ¼ tsp kosher salt. Cook until the onions are started to brown a good end around the edges. Add 2 tbsp of water and cook over medium heat until the water has evaporated. Repeat this process two more times. At the end of the third time, the onions should be nice and caramelized. Make sure to stir once in a while as the onions are caramelized.
    Step 3
  • Step 4

    Add in the spinach kale blend and stir until completely wilted. Add ¼ tsp kosher salt to the spinach mixture and stir well.
    Step 4
  • Step 5

    Spread half of the spinach mixture in the center of the dough, leaving about 3” or so around the edges. Dollop pieces of goat cheese into the galette’s center as well. Add a nice topping of freshly cracked black pepper on top of the filling.
    Step 5
  • Step 6

    Fold the edges in using a plastic bench scraper, overlapping the edges to completely cover the edges of the spinach mixture, but leaving the center open. Bake for 20-22 minutes or until the crust is nicely browned. Serve immediately!
    Step 6

Comments 3

  • NZlocal

    NZlocal 2 years ago

    Nice and easy, very tasty. Start to cook the onions before the pastry and quite quick to make.

    • Joanne

      Joanne 3 years ago


      • Tom

        Tom 3 years ago

        50 mins to prepare breakfast!?! Really? Even to prepare it one need to study, to recalculate how much for single meal. Crazy. And now when almost done, I see no way to prepare it in 20 mins. One star is too much for it.