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prep time
1 h 15 min
cook time
25 min
ready time
1 h 40 min
Keto Ham and Swiss Galette
Breakfast, lunch, or dinner: this galette fits every meal. Savory pie dough is made with just a few simple ingredients. After rolling out the dough, you’ll add layers of dijon mustard, fresh basil, slices of ham, and swiss cheese. Form and bake the galette in your oven, and then you’re done! Each slice of galette has an extra-flaky Keto pie crust with a mound of ham and melted swiss. For a full meal, pair each serving of galette with a Keto fat bomb at breakfast. At lunch or dinner, make an arugula salad with extra virgin olive oil to eat alongside your galette.
What is a French Keto galette?
Galette is a French term for a rustic-shaped dough with a filling inside. The filling can be sweet or savory, depending on your mood. The good news is that ‘rustic’ means your recipe is supposed to have a homemade appearance and nothing fancy. A French Keto galette will have a couple of small changes in the ingredients to make it Keto-friendly. Follow the remaining tips for working with Keto ingredients.
Tips for handling
Since Keto substitutions are used in the pie dough, the dough may have a slightly weaker integrity. The key to handling Keto pie dough is to keep it cold as often as possible. Cold dough is much easier to work with. Whenever necessary, return the dough to your refrigerator to cool down while you’re making the recipe.
More baking tips
Speaking of cold dough, using cold ingredients to make the dough is equally important. Follow the recipe steps to keep the almond milk cold, and make sure any butter you use is cold as well. If you see butter pooling in your tray while baking the galette, it means you need to bake at a higher temperature. You may not have chilled your galette long enough before putting it in the oven either.
Net Carbs
3.8 g
Fiber
4.9 g
Total Carbs
8.8 g
Protein
13.3 g
Fats
30.5 g
354 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond milk
1 tbsp
Almond flour
0.75 cup
Coconut flour
0.25 cup
Salt
0.13 tsp
Butter, unsalted
5 tbsp
Dijon mustard
2 tsp
Basil
4 leaf
Deli ham
4 oz
Swiss cheese
2 slice (from pre-sliced package) - each 3/4 ounce
Recipe Steps
steps 6
1 h 40 min
Step 1
Although it’s a small amount, place the almond milk in your freezer so it’s ice-cold for the recipe. In a stand mixer with a paddle attachment, combine almond flour, coconut flour, and salt. Cut the butter into tablespoon-size pieces and add them to the mixer. Blend the ingredients only until the butter breaks down into pieces the size of cashews.Step 2
Now, blend in the ice-cold almond milk. You may not need all of the milk, so only mix the pie dough enough until it just comes together with flecks of butter pieces throughout. Use your hands to gently knead the dough together and wrap it in plastic wrap. Refrigerate the dough for at least 30 minutes before you roll it out.Step 3
After chilling the dough, turn on your oven to preheat to 350 F (180 C). Roll the dough out between two sheets of parchment paper to a ¼”-thick circle. Next, spread dijon mustard across the dough, leaving about 1 inch of bare space around the edge. It should look a little like a pizza.Step 4
Arrange large, fresh basil leaves on top of the mustard. Next, layer thinly-sliced deli ham over the mustard and basil. Instead of laying the ham flat, you’ll want to arrange the ham in little bunches to give the galette some height. Use the bottom layer of parchment paper to fold the bare edges of pie dough towards the center of the ham to form the galette.Step 5
Finally, lay slices of swiss cheese on top of the exposed ham in the center of the galette. Pick up the galette using the bottom piece of parchment and lift it onto a sheet tray. Put the galette in your refrigerator first for 15 minutes to chill after being at room temperature. Bake the galette for 20-25 minutes after chilling.Step 6
To check for doneness, the cheese will be very melted, but the pie crust should be golden all over the edges. Let the galette cool for 5-10 minutes because the warm galette will still be delicate fresh out of the oven. Cut each galette into 4 slices for serving.
