Mini Paleo Strawberry Galettes


Author Maya Krampf from


  • 1 cup blanched almond flour
  • 3/4 cup tapioca flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon sea salt
  • 1/2 cup ghee (frozen & grated; can also use lard)
  • 1 egg
  • 1/2 teaspoon apple cider vinegar
  • 1 lb strawberries sliced
  • 1/4 cup coconut sugar
  • 1 teaspoon lemon juice
  1. Mix together all or the dry ingredients for the crust. With your hand mix in the grated ghee until it is crumbly.

  2. In a stand mixer fitted with the dough attachment (or by hand) mix in the egg and apple cider vinegar until a dough forms. Form into a ball and refrigerate one hour.

  3. Place strawberries in a medium bowl and sprinkle with coconut sugar and lemon juice. Let sit for 1o minutes to create a syrup out of the juices.
  4. Divide the dough into 6 pieces. Place the dough on a sheet of parchment paper that has been dusted with a bit of tapioca flour. Place another sheet of parchment on top of the dough. Using your hands or a rolling pin roll into a round piece of dough about a 1/4 inch thick.
  5. Preheat oven to 375° and line a baking sheet with parchment paper.
  6. Place a spoonful or two of the strawberries in the middle of the dough and fold in the edges. Transfer to the lined baking sheet. Repeat with remaining dough.
  7. Bake at 375° for 20 minutes.

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.


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