Cranberry Baked Brie
This keto-friendly cranberry baked Brie, courtesy of recipe developer Chelsea Cohen of SlimFast, proves that you don’t have to give up your favorite appetizer just because you’re on the keto diet.
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- 1 c. almond flour
- 2 tbsp. coconut flour
- 1 tbsp. all-natural sweetener
- 1 tbsp. corn starch
- 1/4 tsp. salt
- 4 tbsp. butter chunked
- 2-3 tbsp ice water
- 1 (8 oz.) wheel of Brie
- 3/4 c. cranberries
- 1/4 c. water
- 1/2 tsp. cinnamon
- 3 tbsp. all-natural sweetener
Preheat oven to 350 degrees Fahrenheit.
Combine almond flour, coconut flour, cornstarch, sweetener, and salt in the bowl of a food processor. Pulse to combine.
Sprinkle surface with butter pieces and pulse until mixture resembles coarse crumbs.
With processor running on low, add ice water one tablespoon at time until dough begins to clump together. If you do not have a food processor, you can work the butter into the dry ingredients using a pastry cutter or two sharp knives until it resembles coarse crumbs, then add water and whisk until dough begins to clump together.
Place a large piece of parchment paper on work surface and dust with additional almond flour. Turn out dough and pat into a rough circle.
Sprinkle with more almond flour and cover with another large piece of parchment paper. Roll out into a large circle, 11"-12" in diameter.
Heat a medium saucepan over medium heat, combine cranberries, water, sweetener, and cinnamon. Bring to a boil and cook until cranberries pop, 5 to 10 minutes. Mash with a fork and set aside.
Place Brie in center of dough circle and top with cranberry sauce. Fold dough up over cheese, cutting out extra folds of dough as needed. You can pinch the seams back together and patch any cracks easily.
Place Brie on baking sheet and cook for 20-30 minutes and allow to cool slightly before serving.