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.
- 1 tbsp (14g) butter
- ½ cup (60g) frozen cranberries
- 3 tbsp (36g) golden monk fruit sweetener
- ¼ tsp cinnamon
- 2 whole cardamom pods (optional)
- ⅛ teaspoon ground nutmeg
- ¼ tsp ground ginger
- 3 tbsp (1.5 oz) water
- Zest from 1 orange (~4g)
- 8 oz brie, rind on, room temperature
- Sprig of fresh rosemary
- 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.
Golden Monk Fruit Sweetener Substitution: 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.
Where To Purchase Monk Fruit Sweetener: I purchase my monk fruit sweetener from Lakanto’s website and have it delivered to my home. If you want to do this, you can use discount code REALBALANCED at checkout for 20% OFF your Lakanto order. If you’d prefer to purchase monk fruit sweetener in a store, many grocery stores, especially specialty stores and Costco, carry Lakanto monk fruit sweetener products.
Whole Cardamom Pods Substitution: If you don’t have these, no problem as they are optional. You can simply omit this ingredient.
Orange Zest Substitution: Zest from a lemon, lime, or grapefruit will work just fine here.
If You Can Only Find 10 oz or 12 oz Packages of Brie: This will work just fine and shouldn’t change the overall 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.
Fresh Rosemary Substitution: This can be omitted if you do not have any on-hand or do not want to use it.
Net Carbs: 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).
Storage: 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.
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