Cranberry Baked Brie
This Keto Baked Brie is covered with sweet cranberry sauce, golden dough, and toasted almonds. This easy cranberry baked brie recipe is also low carb, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
Brie has become a party staple in recent years and it is normally wrapped in crescent roll dough with something sweet and served with crackers.
My favorite version was with cranberry sauce and nuts. I would add a little brown sugar and cinnamon to the cranberry sauce, plop some on the brie, wrap it up, top with nuts and bake. Sometimes I would skip the dough and just cover the brie with the cranberry sauce and nuts.
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I need to make a Trim Healthy Mama version so I could indulge in the deliciousness known as baked brie. I decided to use a mozzarella based dough since I got 12 pounds last week for $1.50 a pound. You may see more mozzarella recipes in the near future. It worked really well as the dough for this brie.
Here is a great recipe for Baked Brie with Berries that you should also check out!
Cranberry Baked Brie Dough Ingredients:
8 oz mozzarella, shredded or cubed
2 oz cream cheese
1 egg
1/3 cup almond flour
1/3 cup coconut flour
1/3 cup ground golden flax
1 tsp baking powder
Assembly Ingredients:
8 oz round brie (must be fully enclosed in rind, slices will not work)
1/4 cup sugar free cranberry sauce (click for my recipe)
1/4 cup sliced almonds
1 tbsp Trim Healthy Mama gentle sweet sweetener (or my sweetener)
Notes: The dough will not cover the whole brie. You will flip it over and no one will ever know. The reason for this is that the dough doesn’t cook as well under the cheese. It’s easier to just give the impression the brie is completely en-robed in dough.
You could serve this with crackers or fruit (I love it with thin sliced green apples – this makes it a crossover for Trim Healthy Mama) or just eat it with a spoon. When it cools to room temperature you can cut slices and pick them up. But there is something nice about that ooey gooey brie spilling out when you cut into it.
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Cranberry Baked Brie
Ingredients
Dough Ingredients:
- 8 oz mozzarella shredded or cubed
- 2 oz cream cheese
- 1 egg
- 1/3 cup almond flour
- 1/3 cup coconut flour
- 1/3 cup ground golden flax (or additional almond flour)
- 1 tsp baking powder
Assembly Ingredients:
- 8 oz round brie must be fully enclosed in rind, slices will not work
- 1/4 cup sugar free cranberry sauce http://joyfilledeats.com/cranberry-sauce/
- 1/4 cup sliced almonds
- 1 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
Instructions
- Preheat oven to 400.
- Put cheese in a microwave safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point). Add the rest of the dough ingredients and the cheese to a food processor. Mix using the dough blade until a uniform color. If you do not have a food processor you can mix in a medium bowl with a wooden spoon but you may need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients.
- Press the dough out on a piece of parchment paper into a circle a few inches wider than the brie. Put the cranberry sauce in the middle of the dough. Put the brie on top of the cranberry sauce. Fold the dough up the sides and over a little bit of the brie.
- Turn the brie over onto a pie plate or other rimmed baking dish so the cranberry side is up. Sprinkle the nuts on top. Sprinkle the sweetener over the nuts.
- Bake for 25 minutes or until the dough is golden.
Question- I made this at thanksgiving and put it in a glass pie pan. And about 10 minutes in the pie pan exploded.
Do you have any idea what I did wrong? It was an old pan so maybe it was that?
I am going to try again for new years so I thought I would ask what you thought….
I never got to try it. So I’m hoping if I go with a metal pan I will be more successful!
Oh no! I don’t think it’s the recipe. I’ve heard of glass exploding from extreme temperature changes but unless you had it prepped in the fridge and then right into the hot oven this wouldn’t have such a drastic difference.
My Brie broke! Can I still use it?
Sure, it may just ooze out more. Make sure to have it in something with sides to catch the cheese.
Can I make the dough ahead of time or the whole thing and reheat?
This is best made fresh (or a few hours in advance and baked fresh). But, of those two options I’d make the whole thing and then reheat it.
Just made it and everyone loved it. The flavors and the texture are fantastic.
Love this recipe! Usually use the THM baking blend and it works great. Also I cut off the rind the last time and covered it well. Did not ooze out and was delicious!
I am Planning to make this. What would you serve with this to eat it with?
I just eat it with a fork. You could serve it with apple slices for a yummy crossover if you do Trim Healthy Mama.
I purchased everything to make this and used your cranberry recipe to prepare that part tonight, it is truly WONDERFUL! So here’s my question, could I substitute the breading and just put the brie in a Joseph’s lavash/pita? Would that make it a cross over in THM? I sometimes get dairy overload, and was just afraid to make the ‘dough’ using any cheese.
Keep up the amazing work!
Blessings,
patti
You could skip the crust all together and just bake the brie and top with the cranberry sauce. I’ve done that before. I’m not sure how wrapping in a pita or lavash would work. And it might be a xo depending on how big the portions were.
I used to love a baked brie similar to this (but off plan dough). It used Apricot Jam. Do you know of a what to get or make sugar free Apricot Jam?
I’m pretty sure Polaner makes a no sugar added apricot jam. It isn’t very low carb but it’s on plan for trim healthy mama.
can you use THM baking blend for the dough?
Yes, start with a little less than the recipe calls for and see how the dough feels. It should be slightly sticky and not dry.
Baked Brie is wonderful and delicious – but just fyi: if you haven’t tried it without the rind, try it! Just trim the white coating off of the cheese with a sharp knife (carefully – I usually start with the outer edges, then do the top and bottom. It is SO much better than eating it with the rind on.
If you cut the rind off for this recipe the cheese will most likely ooze out before the dough is cooked. 😉 The mozzarella dough has a longer cooking time than canned crescent dough or similar.
This takes me right back to the 80s! Baked brie is amazing and I have never tried a low carb version. Yum.
Baked Brie is so gorgeous but I always bake it “naked” rather than “en croute”. So this looks wonderful!
Oh my! I just love baked brie and this looks amazing! I am definitely going to try this out!
Whoa! You scored with the mozzarella cheese! I love baked brie and I agree that something tart-sweet is a nice compliment for the nutty-buttery flavor of the cheese. So good. BTW, the hand prints in the dough were cute. Thanks for a great sounding recipe.