Preheat oven to 375 degrees F (190°C).

In a saucepan, melt 1 tablespoon butter over medium heat. Sauté the pecans in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until pecans are well coated. Set aside.

For the pie crust: Add the almond flour, coconut flour, low-carb sweetener, and xanthan gum to a food processor and pulse to mix.

Add the 7 tablespoons cold cubed butter and egg to the food processor and pulse until it forms a ball.

Wrap the dough in plastic wrap and chill in the fridge for 30 minutes. Roll out the crust between sheets of parchment paper to about an 8-inch circle. Place the Brie wheel on top of the dough.

Next, place the pecan mixture on top of the Brie and sprinkle the zero-calorie brown sugar over the mixture. Gather up the edges of the dough, pressing around the Brie and gathering at the top. Fold and pinch the edges together so it doesn’t come open. Place on a cookie sheet and bake for 12-18 minutes or until the crust is golden brown. Slice and serve alone or with Keto crackers.