Spring has arrived, and with it comes the tart, vibrant crunch of fresh rhubarb and the first sweet strawberries of the season.

For many on a keto or diabetic journey, fruit pastry usually translates to a sugar spike. At Finally., we believe you should not have to choose between your health and your cravings. We have redesigned the classic French galette using our 0 Glycaemic Index ingredients so you can enjoy the flavours of spring with zero compromises.

The Finally. Secret to Perfect Keto Pastry

The biggest challenge in keto baking is texture. Traditional gluten-free flours can be crumbly, but by using Finally. Vital Wheat Gluten, we give the dough the structural stretch it needs to bake into a flaky, golden crust.

To take it further, we swapped traditional brown sugar for Finally. Soft Brown. It provides that deep, molasses-rich aroma and moisture that makes a galette feel rustic and authentic, all while keeping your insulin levels flat.

Spring Rhubarb and Strawberry Brown Sugar Galettes

Yields: 4 Individual Galettes | Net Carbs: approximately 4g per serving

What You Will Need (From the Finally. Shop):

• Finally. Vital Wheat Gluten: 100g (the secret to a non-crumbly crust)

• Finally. Soft Brown: 3 tbsp (for the dough and the caramelised topping)

• Finally. STEFOS Prebiotic Fibre Sweetener: 3 tbsp (to sweeten the tart spring fruit)

Fresh Ingredients:

• 100g Almond Flour

• 50g Cold Grass-fed Butter (cubed)

• 1 Large Egg

• 150g Fresh Rhubarb (sliced thin)

• 100g Fresh Strawberries (halved)

• 1 tsp Lemon Zest

Step-by-Step Instructions:

1. Craft the Crust In a mixing bowl, combine the Finally. Vital Wheat Gluten, almond flour, and 2 tbsp of Finally. Soft Brown. Rub the cold butter into the flour with your fingertips until it reaches a sandy texture. Add the egg and a splash of cold water, kneading until a smooth dough forms. Chill in the fridge for 20 minutes to firm up the fats.

2. Prepare the Spring Filling Toss your sliced rhubarb and strawberries with the Finally. STEFOS and lemon zest. STEFOS works brilliantly here because its prebiotic fibre profile supports gut health while perfectly balancing the sharp acidity of the rhubarb.

3. Shape and Bake Divide your dough into four pieces and roll them into rough circles on parchment paper. Pile the fruit into the centre, leaving a 2.5cm border. Fold the edges of the dough inward, overlapping slightly.

4. The Finishing Touch Brush the pastry edges with a little water and sprinkle the remaining Finally. Soft Brown over the crust. Bake at 180°C (350°F) for 20 to 25 minutes until the fruit is bubbling and the crust is a deep, golden brown.

Why This Works for Diabetics

Most low-carb sweeteners have a cooling aftertaste or a grainy texture. The Finally. range is specifically engineered to behave like real sugar in the oven. Because our sweeteners carry a 0 Glycaemic Index, they provide the sweetness you want without the glucose roller coaster, making this the ultimate peace-of-mind dessert.

Ready to start your spring baking? Shop the Finally. Collection here and grab your Soft Brown and Vital Wheat Gluten today.