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Keto Baked Brie: Your New Obsession! Keto Baked Brie: bake this rich, gooey appetizer in under 20 minutes. Features a golden almond-coconut crust and spiced pec

Keto Baked Brie: Your New Obsession!

Keto Baked Brie: bake this rich, gooey appetizer in under 20 minutes. Features a golden almond-coconut crust and spiced pecan topping, perfect for any gathering.
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Prep Time 37 minutes
Cook Time 18 minutes
Total Time 55 minutes
Servings: 8
Course: Appetizer
Cuisine: French
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon butter
  • 1/2 cup coarsely chopped pecans
  • 1/8 teaspoon ground cinnamon
  • 1 (8 ounce) wheel Brie
  • 1/4 cup zero-calorie brown sugar
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 3 tablespoons low-carb sweetener
  • 1/2 teaspoon xanthum gum
  • 7 tablespoons salted butter (cold and cubed (if using unsalted add 1/4 teaspoon of salt))

Method
 

  1. Preheat oven to 375 degrees F (190°C).
  2. 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.
  3. For the pie crust: Add the almond flour, coconut flour, low-carb sweetener, and xanthan gum to a food processor and pulse to mix.
  4. Add the 7 tablespoons cold cubed butter and egg to the food processor and pulse until it forms a ball.
  5. 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.
  6. 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.

Notes

- For the perfect melty Brie, ensure it's at room temperature before wrapping. This allows for even heating and a beautifully gooey center.
- Don't overmix the crust dough in the food processor; pulse just until it forms a ball to keep it tender and prevent toughness.
- When gathering the dough around the Brie, gently pinch and fold the edges to seal completely, preventing any cheese from escaping during baking and creating a neat, attractive package.
- I found that baking on parchment paper is crucial to prevent sticking, especially with the butter-rich keto crust. It also makes for easy transfer after baking.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.