In this galette, the tanginess of the goat cheese pairs beautifully with the sweet-tart taste of lemon marmalade. Each creamy bite is rich, satisfying, and packed with flavor. Serve it warm for a show-stopping, crowd-pleasing appetizer. Serve it chilled for a delightful pastry, perfect for any breakfast or brunch gathering.

Yield: 8 servings

Serving size: 1 slice


  • 3.5 oz (99.23g) cream cheese, softened
  • 2 large eggs
  • 2 tbsp. (29.6g) + 1 tsp. (19.54g) water
  • 1/2 cup (56g) coconut flour
  • 2 tbsp. (24g) granulated erythritol, plus more to garnish
  • 1 tsp. (4.6g) baking powder
  • 1/8 tsp. salt (0.78g)
  • 1/2 cup (232g) + 2 tbsp. (58g) lemon marmalade, my recipe
  • 4 oz soft goat cheese
  • Fresh sprigs of thyme


  1. Preheat the oven to 350 °F (180 °C)
  2. Place the cream cheese, two tablespoons (29.6g) of water, and the erythritol into a medium bowl. Cream them together using an electric mixer.
  3. Add one egg to the bowl. Beat well.
  4. Add the flour, baking soda, and salt to the bowl. Mix well with a spoon to combine.
  5. Let the dough rest for 5 minutes. While the dough is resting, get out a baking sheet, and prepare your work surface for rolling out the galette dough. I like to use blue painter’s tape to secure my parchment paper to my work surface. Doing this keeps the paper in place, making rolling out the dough much simpler.
  6. Gather the dough into a ball and place it onto the taped-down parchment paper.
  7. Place another piece of parchment over the top, and using your hands, press down gently to flatten it out a bit.
  8. Roll the dough out evenly into a circle that is slightly larger than nine inches (22.86 cm). 
  9. Remove the top sheet of paper and invert a nine-inch (22.86 cm) pie plate onto the dough. With a sharp knife, use the plate as a guide to trim the edges of the dough into a clean circle. Save the scraps of dough on the side for now.
  10. Gently remove the pie plate from the dough.
  11. Remove the tape from the parchment paper under the galette dough, and carefully transfer the paper with the dough on it onto the baking sheet.
  12. Leaving a one-inch (2.54 cm) perimeter, spread a half cup (232g) of marmalade across the top of the dough. Remember to leave a plain one-inch (2.54 cm) outer rim.
  13. Crumble the goat cheese over the top of the marmalade.
  14. Using the edges of the parchment to help you, gradually fold the unfilled edges of the dough inward, one section at a time, to create the shape of the galette.
  15. Spoon the remaining marmalade onto the center of the tart as decoration.
  16. In a small bowl, beat the remaining egg with a teaspoon (19.54g) of water to make an egg wash. Brush the crust with the egg wash.
  17. Roll out the remaining dough scraps and cut them into appealing shapes such as flowers, leaves, or little stars using a small cookie cutter or knife. Place them decoratively onto the crust.
  18. Use your fingers to smooth any cracks in the galette crust. Again, brush the crust and the decorations with egg wash.
  19. Sprinkle the dough with a pinch or two of erythritol and sprinkle the entire tart with fresh thyme leaves to garnish.
  20. Bake in the center of the preheated oven for 30-35 minutes until the crust is a light golden brown.
  21. Cool for about 5 minutes before carefully transferring the galette onto a serving dish and serving it to your guests.
8 Carbs Per Serving
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