This Keto Baked Brie served with homemade cranberry sauce is a low-carb holiday favorite. Prepared, baked, and served in just 30 minutes, this easy appetizer dish is nut-free, coconut-free, gluten-free, grain-free, and is the perfect addition to your holiday menu.
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If you’ve never heated up brie cheese before, you’re going to love trying this recipe out. Brie is a delicious and low-carb cheese that is full of flavor and, what makes it really stand out, is the melty texture, which is amplified when it’s baked.
This recipe for baked brie features a homemade sugar-free cranberry sauce that is sweetened with monk fruit sweetened, a keto-friendly sweetener that contains 0 grams of net carbs.
Keto baked brie with cranberry sauce FAQs
Before you begin making this recipe, read over the answers to these commonly asked questions and look through the step-by-step instruction photos.
What ingredient substitution options are there?
- Golden Monk Fruit Sweetener: You can use Classic Monk Fruit Sweetener, powdered monk fruit sweetener, erythritol, or Swerve at a 1:1 ratio. Alternatively, you can also use Lakanto Maple-Flavored Syrup, which will help the consistency of the cranberry sauce to remain the same once slightly cooled. Liquid stevia or powdered stevia should work here, but because every brand of stevia is quite different, I cannot make suggestions on exactly how much you should use. If you do decide to use stevia, especially if it’s pure stevia (no other ingredients), start with a VERY small amount, taste test, and then add more from there.
- Whole Cardamom Pods: If you don’t have these, no problem as they are optional. You can simply omit this ingredient.
- Orange Zest: Zest from a lemon, lime, or grapefruit will work just fine here.
- Fresh Rosemary: This can be omitted if you do not have any on-hand or do not want to use it.
I can only find brie cheese in 10 oz or 12 oz. Can I use that?
Yes! And, this actually shouldn’t change the net carb content. It will, however, increase the overall calorie, fat, and protein content, so keep that in mind.
If you end up using more brie, you shouldn’t need to increase the amount of cranberry sauce. The original recipe should yield enough.
Should the rind of the brie cheese be removed before baking?
No, it doesn’t need to be. The rind is not only edible and has a delicious flavor, but it also will help the baked brie to not become too melty and messy when warmed.
Can this dish be made in advance and served later?
The final dish is best served hot directly from the oven. If you want to prep in advance, you can prepare the cranberry sauce up to 3 days before serving and reheat slightly until melted again before putting on top of the brie and baking.
Can I add more toppings in addition to the cranberry sauce?
Absolutely! The final net carb content per serving is extremely low for this recipe, so adding additional low-carb toppings are a great idea.
- Crushed pistachios, slivered almonds, or small pieces of walnuts like these spiced walnuts (if you do not have a nut allergy)
- Warmed and mashed fresh blueberries or raspberries
What should be served alongside the baked brie?
This brie would be perfect for a holiday cheese plate. I love serving it with celery sticks, cucumber sticks, green and/or black olives and prosciutto. You can also serve it with low-carb crackers. If you need a nut-free recipe, try these nut-free keto crackers.
How many net carbs are in each serving?
Each serving contains 0.9 grams of net carbs. 1 serving is equivalent to one slice of brie and about 2 tbsp of cranberry sauce.
This recipe yields 8 servings in total. To get 8 servings, cut brie across both vertically and horizontally (will yield 4 slices), then 2 diagonal cuts (to yield 8 slices).
The full nutrition information for this recipe, including calorie content, total carbs, protein, and fat per serving, is listed in the nutrition label located below the recipe instructions within the recipe card.
How should this keto baked brie be stored?
If you have leftovers after preparing the baked brie, you can store it in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350 degrees Fahrenheit (180 degrees Celcius) until warmed throughout and brie is melty again.
How to make this easy keto baked brie with cranberry sauce
Cranberry Sauce: To a saucepan over medium heat, add butter, cranberries, monk fruit sweetener, cinnamon, whole cardamom pods, nutmeg, ginger, and water, and bring to a simmer.
Once simmering, reduce heat to medium-low, cover saucepan with a lid, and allow to continue simmering until cranberries are just slightly soft or you notice the mixture thickening, about 6-8 minutes.
Check mixture often and if you notice cranberries getting too soft before the sauce has thickened, temporarily remove half of the softened cranberries until the sauce has thickened. If you need to do this, once the sauce has thickened, add removed softened cranberries back to saucepan.
To saucepan of cranberry mixture, add orange zest and stir to combine. Simmer mixture uncovered for additional 1 minute. Meanwhile, preheat oven to 350 degrees Fahrenheit (180 degrees Celcius).
Using a small spoon, scoop out the cardamom pods (if used). Allow to cool slightly for a few minutes before adding to the brie.
Baked Brie: Transfer brie to parchment paper-lined baking sheet. Spoon prepared cranberry sauce atop brie and transfer baking sheet to oven to bake until desired meltiness is reached, about 5-10 minutes, keeping a very close eye on it from about 5 minutes on as it may get quite melty very suddenly. (Once you see the edges of the brie starting to collapse, it’s done cooking.)
Final Steps: Top baked brie with sprig of rosemary for garnish. If desired, lift the parchment paper off of the baking sheet and, using a spatula, carefully slide brie onto a serving board and serve alongside crackers, crudités, berries, meats, and olives.
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Baked Brie
Ingredients
- 1 tablespoon 14g butter
- ½ cup 60g frozen cranberries
- 3 tablespoons 36g golden monk fruit sweetener
- ¼ teaspoon cinnamon
- 2 whole cardamom pods, optional
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 3 tablespoons 1.5 oz water
- Zest from 1 orange, ~4g
- 8 ounces brie, rind on, room temperature
Optional Garnish:
- Sprig of fresh rosemary
Instructions
- Cranberry Sauce: To a saucepan over medium heat, add butter, cranberries, monk fruit sweetener, cinnamon, cardamom pods, nutmeg, ginger, and water, and bring to a simmer. Once simmering, reduce heat to medium-low, cover saucepan with a lid, and allow to continue simmering until cranberries are just slightly soft or you notice the mixture thickening, about 6-8 minutes. Check mixture often and if you notice cranberries getting too soft before the sauce has thickened, temporarily remove half of the softened cranberries until the sauce has thickened. If you need to do this, once the sauce has thickened, add removed softened cranberries back to saucepan.
- To saucepan of cranberry mixture, add orange zest and stir to combine. Simmer mixture uncovered for an additional 1 minute. Meanwhile, preheat oven to 350 degrees Fahrenheit (180 degrees Celcius).
- Using a small spoon, scoop out the cardamom pods (if used). Allow to cool slightly for a few minutes before adding to the brie.
- Baked Brie: Transfer brie to parchment paper-lined baking sheet. Spoon prepared cranberry sauce atop brie and transfer baking sheet to oven to bake until desired meltiness is reached, about 5-10 minutes, keeping a very close eye on it from about 5 minutes on as it may get quite melty very suddenly. (Once you see the edges of the brie starting to collapse, it’s done cooking.)
- Final Steps: Top baked brie with sprig of rosemary for garnish. If desired, lift the parchment paper off of the baking sheet and, using a spatula, carefully slide brie onto a serving board and serve alongside crackers, crudités, berries, meats, and olives.
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