Place the almond flour, flax meal, erythritol, xanthan gum and salt in a food processor and pulse to combine, or mix in bowl with a spoon.
Add the butter and cream cheese and pulse till crumbly or rub with your fingers. Add the apple cider vinegar and 1 egg and pulse till the dough comes together into thick crumbs. It will be a little sticky, don’t worry.
Remove the dough from the food processor and shape into a ball. Cover with cling film and chill in the fridge for about 15 – 20 minutes, or until firm enough to roll.
Meanwhile, prepare the strawberries. Place all the ingredients for the strawberries in a bowl and mix to combine. Leave to rest whilst you roll the dough.
Roll the galette dough between two sheets of greaseproof paper to form a circle about 12 inches. Option to trim any stray edges if you like. Place back in the fridge for about 10 minutes to stiffen enough to fold.
NOTE: If at any point the dough gets unmanageable and a bit sticky, simply pop in the fridge for 10 minutes to stiffen up again.
Preheat oven to 400F / 200C /180 fan. Line a baking sheet pan with parchment. Place chilled dough onto pan.
Spread the strawberries onto the chilled dough in the center (make sure there is no excess liquid) leaving about 2 inches at the edges. Wet hands or a spatula and fold over the dough edges. Any cracks just press together with your fingers to seal.
Whisk the other egg with a fork in a cup and brush the top edges of the pastry. Bake for about 25-30 minutes, or until golden. Dust with sugar free confectioners if desired.
Slice and serve with keto ice cream, whipped cream, Greek yogurt or coconut yogurt.
Storage: Fridge, covered for 2 days