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Impress your guests with this Baked Brie in a Keto Pie Crust. Melted cheese topped with sweet raspberries and baked in a homemade buttery, flaky pie crust!
Make this crowd-pleasing appetizer for just about any occasion – Easter Brunch, New Year’s Eve party, or Super Bowl gathering! I mean who can say no to melted cheese wrapped in a buttery pie crust? And this time everyone can enjoy their snack without the guilt because this baked Brie is low-carb!
While cheese, of course, is naturally a low-carb food, our homemade pie crust is keto-friendly, too. It’s made with simple, wholesome ingredients like almond flour, coconut flour, and of course plenty of butter. To give this melted goodness the extra something, we will add a quick raspberry jam and low-carb brown “sugar.” Now we are ready for the party!
Tips for making an amazing baked Brie!
Start with the crust. Read through all the tips for making my Keto Pie Crust carefully! Combine crust ingredients, shape dough into disc shape, wrap tightly into plastic foil, and chill. While dough is chilling, go ahead and prepare the quick raspberry jam.
Raspberry jam. To make our quick raspberry jam, we will simply cook frozen (or fresh) raspberries with some erythritol until the mixture has thickened (about 5 minutes). Easy and quick!
Cheese. This recipe works both with a Brie or Camembert wheel. Personally, I prefer the rustic and earthier flavor of Camembert, but I know many like the smooth texture of Brie. I usually end up buying whatever is available in the supermarket that day (and if it’s on sale even better).
The most important thing when it comes to buying your soft cheese is that it needs to be a complete wheel! Half or quarters won’t work because of the missing rind on one side, the cheese would melt away. Believe me, I tried and the end-result was a blob of melted cheese covered in pie crust (still delicious though).
Pick a wheel that is about 8 ounces. You can pick a smaller wheel, just keep in mind that you will end up with some extra pie dough that way.
Assemble. Unwrap the chilled dough, roll it out with a rolling pin between two sheets of parchment paper. Dust the first piece of parchment paper with almond flour, add the dough disk, sprinkle with more almond flour and cover with the second sheet of parchment paper. Roll from the center out. If you feel that your dough is becoming too soft, simply put it in the freezer (between the two sheets of parchment paper) for a few minutes. Then continue the rolling until you reach a diameter of 12 inches.
Place your Brie (or Camembert) in the center of the crust, top with 2 tablespoons of raspberry jam. Now wrap the cheese tightly in the crust. I like to lift the crust with the help of the parchment paper over the cheese, and then carefully peel off the parchment. If the crust breaks, don’t worry! You can simply repair it by pressing it back together.
Chill and bake. Now the wrapped cheese has to go to the freezer for about 20-30 minutes. This will help with the structure during baking. After chilling, brush the crust with an egg wash, sprinkle with Swerve Brown, and bake for 28-30 minutes. Let the baked Brie cool for a few minutes before serving, as otherwise the melted cheese would just come flooding out.
Make ahead. Yes, you can make this baked Brie ahead of time. Simply prepare the cheese to the point where it’s wrapped in the crust. Then wrap in plastic foil and store in the fridge 1-2 days before it’s time for baking. Don’t forget to place into the freezer for 30 minutes before you place it in the oven.
Excite your taste buds with this Baked Brie!
Don’t forget to comment and hit the 5-star button! I love hearing from you!
MORE KETO APPETIZER IDEAS
Baked Brie in Keto Pie Crust
Equipment
- pastry cutter optional
- whisk
Ingredients
- 1 batch Keto Buttery Flaky Crust
- ½ cup frozen raspberries or fresh
- 1 tbsp granular erythritol
- 1 8 oz Brie or Camembert (whole wheel)
- ½ large egg remainder from pie crust (for egg wash)
- 1 tbsp Swerve brown sugar substitute
Instructions
- Follow recipe instructions and tips for the pie crust.
- Combine dough ingredients, shape dough into disc, wrap tightly in cling film, and refrigerate for about 40 minutes. Then transfer into freezer for an additional 10-15 minutes for a thoroughly chilled through dough.
- While dough is in freezer, prepare raspberry jam. In small saucepan, heat raspberries and erythritol over medium heat. Bring to a boil and then simmer for about 5 minutes until sauce is thickened to jam-like consistency. Set aside.
- Roll out chilled pie dough between two sheets of parchment paper (to about a 12-inch circle).Dust the first piece of parchment paper with almond flour, add the dough disk, sprinkle with more almond flour and cover with the second sheet of parchment paper. Roll from the center out. If you feel that your dough is becoming too soft, simply put it in the freezer (between the two sheets of parchment paper) for a few minutes. Then continue the rolling.
Assembly
- Place Brie or Camembert wheel in the center of rolled-out crust. Spoon 2 tablespoons of raspberry jam over cheese. Now wrap the cheese tightly in the crust. I like to lift the crust with the help of the parchment paper over the cheese, and then carefully peel off the parchment. If the crust breaks, don't worry! You can simply repair it by pressing it back together.
- Line baking sheet with parchment paper and place wrapped Brie on it. Move to freezer for 20-30 minutes.
Bake
- Preheat oven to 350 °F.
- Whisk together ½ egg with 1 tsp of water. Brush over chilled crust. Sprinkle top with Swerve brown sugar substitute.
- Bake cheese for 28-30 minutes until crust looks golden-brown. Let cool down for a few minutes before serving.
