5tablespoonbutterchilled and cut into small pieces
2-4tablespoonice water
1egg yolk
1tablespoonwater
Instructions
Filling:
In a medium bowl, combine the cranberries, chopped walnuts, Swerve, and orange zest. Toss well to combine and let sit while preparing crust.
Crust:
Preheat oven to 325F.
Combine almond flour, coconut flour, arrowroot starch, sweetener, xanthan gum, and salt in the bowl of a food processor. Pulse to combine. Sprinkle surface with butter pieces and pulse until mixture resembles coarse crumbs. Alternatively, you can cut butter into almond flour mixture using a pastry cutter. This takes some time but it works!
With processor running on low, add ice water, one tablespoon at time until dough begins to clump together. Or cut in water with a pastry cutter until dough begins to clump together.
Place a large piece of parchment on work surface and dust liberally with additional almond flour. Turn out dough and pat into a circle. Sprinkle with more almond flour and cover with another large piece of parchment. Roll dough out to a 13-inch circle.
Cover pastry with cranberry mixture, leaving about a 2 inch border. Fold edges of pastry over the filling, pleating as necessary. If the pastry cracks and breaks, simply patch it back together. Transfer the galette, still on the parchment paper, to a large cookie sheet.
In a small bowl, whisk together egg yolk and water. Brush over pastry crust.
Bake 40 minutes, until pastry is golden brown and filling is soft and bubbling. You may need to cover with foil partway through if your pastry is browning too quickly before your cranberries have softened.
Remove and let cool at least 30 minutes before cutting. Work a sharp knife or offset spatula gently under the bottom to lift. Serve with lightly sweetened whipped cream.
Notes
Serves 10. Each serving has 5.08g of NET CARBS.Food energy: 218kcal Total fat: 18.19g Calories from fat: 163 Cholesterol: 33mg Carbohydrate: 8.76g Total dietary fiber: 3.68g