The sweet and savory combination of melted Brie and sweet, tart cranberries is the star of this unique, low-carb baked brie recipe.
A wheel of prosciutto-wrapped Brie sits atop a layer of sweet, tangy, sugar-free cranberry sauce, all inside a blanket of delicious buttery, flaky, low-carb pastry. This spectacular holiday centerpiece will leave your guests convinced they should consider a keto diet.
History of baked brie
In the culinary arts, the term en croute (pronounced “on KROOT”) implies a food that has been wrapped in pastry dough and then baked in the oven. The dough can be an ordinary pie dough or puff pastry. And the item can be baked in a dish or simply rolled up in pastry and baked on a rack. In other words, when you hear something en croute, it’s basically something delicious, that has been wrapped in a crispy pastry and baked.
To rind or not to rind? Some people cut the rind off Brie before eating it, and others argue that it’s the best part of the cheese. In this case, we go sans rinds. This yields more of the fabulous, gooey texture. If you like the rind, leave it on one of the two rounds of Brie.
Start by making the cranberry sauce. The cranberry sauce is an absolute breeze to make: Simply place all the ingredients into a saucepan, bring to a boil, and reduce to a steady simmer. Cranberries contain a lot of natural pectin, so the sauce thickens naturally as it cools.
Next, the dough. This recipe depends on a trusty version of “fathead” pastry dough. The pastry needs to act as a substantial vehicle with which to scoop the molten Brie, prosciutto, and cranberry sauce, and baked fathead dough is quite sturdy.
Fathead pastry dough is also very simple to make. When it’s mixed and still warm, spread it out between two sheets of parchment paper until 1/8 inch thick, and let it rest in the freezer for five minutes while you prepare your prosciutto-wrapped Brie.
To build the Brie, cut the rind off two wheels of Brie and sandwich together with approximately 3 tablespoons of the cooled cranberry sauce, then wrap the sandwich with six slices of prosciutto.
By the time the Brie is ready to be wrapped with the pastry, the dough should be nice and firm from the freezer, which makes it easier to sculpt.
Once you’ve wrapped the Brie with pastry, you can have some fun with pastry scraps to decorate the Brie however you like. I used a fork to make indentations and cut some of the pastry into leaf shapes, which made an attractive and festive finish. A lattice effect would be nice, too. Just use your imagination. Once you’ve finished decorating, brush your masterpiece with beaten egg, and bake for 35 minutes until golden brown.
Being the co-founder of The Sola Company and the initial developer of Sola sweetener, I highly recommend this sugar substitute for sweetening all of your low-carb recipes. I created Sola because of a personal mission as a chef: To make a sweetener that actually worked like sugar in recipes. We created a sweetener that caramelizes and gets sticky, helps cakes rise and brown, and keeps ice cream soft.
Sola sweetener uses ingredients found in nature, measures 1:1 like sugar, and has been clinically tested to show no impact on blood sugar or insulin levels. Sola sweetener is composed of naturally occurring ingredients found in fruits, vegetables, and dairy, and it tastes just like cane sugar but with 75% fewer calories and 0 net carbs. Whether you are using standard cups or grams, simply replace the sugar in any recipe with the same amount of Sola sweetener.
Sola’s ingredients include keto sweetener staples such as:
Tagatose – A low-glycemic sugar found in yogurt
Erythritol – A sugar alcohol found in pears and grapes
Maltitol – A low-calorie sweetener found in chicory leaves
Stevia leaf extract – A sweet extract from the stevia leaf
Monk fruit extract – A sweet extract from a small, melon-shaped fruit
Xanthan gum – A natural ingredient that helps create texture
Other low-carb/keto sweeteners
If you can’t find Sola sweetener, here are some other recommendations:
Swerve: A pleasant-tasting blend of erythritol and oligosaccharides, which are considered dietary fiber and are derived from fruits and vegetables. Swerve contains no artificial ingredients, preservatives or flavors, and is safe for those living with diabetes. Human clinical trials have shown that Swerve does not affect blood glucose or insulin levels:
Lakanto: A blend of erythritol and monkfruit extracts. Due to its high percentage of erythritol, you might notice a slight cooling taste and crystallization in liquids.
Pure erythritol: If you can’t find any of the above sweeteners, your next best bet is pure erythritol. You might notice a slight cooling taste and crystallization in liquids. Wholesome Sweeteners Zero brand erythritol is widely available in retail outlets.
Pure xylitol: Xylitol has a glycemic index of 7, which is the highest on my list of recommendations; however, it’s widely used by low-carbers. I’ve included it as an option if you can’t find any of the above sweeteners because it’s easy to find. (For example, Xyla Brand xylitol is widely distributed.) Xylitol is made primarily from birch trees. A warning for dog owners: Xylitol is highly toxic to dogs.
1 cup Sola sweetener or other granulated sweetener
Zest of ½ orange
1 cinnamon stick (optional)
For pastry crust:
1¼ cups finely ground almond flour
1 teaspoon baking powder
¼ teaspoon salt
½ stick unsalted butter
4 ounces shredded low-moisture mozzarella
2 free-range eggs
For baked Brie:
Two 8-ounce rounds of brie, rinds removed
6 slices prosciutto
1 beaten egg
Preheat oven to 350F. Line baking sheet with parchment paper.
Heat cranberries, orange juice, water and Sola sweetener in large saucepan over medium heat.
Bring liquid to boil, then add orange zest and cinnamon stick. Simmer mixture over low heat for 15 to 20 minutes, until it reaches thick, jam-like consistency. Cool and store in refrigerator until ready to serve, then serve at room temperature. (Can be refrigerated for up to 2 weeks.)
Place almond flour, baking powder and salt in bowl of stand mixer or large mixing bowl.
Place butter and mozzarella into microwave-proof bowl and cover with plastic wrap. Cook on full power for approximately 2 minutes, checking every 30 seconds until mixture is melted.
Pour cheese mixture over dry ingredients, and add 2 eggs. Beat on high speed with stand mixer or handheld electric whisk until dough is smooth. (This will take a little longer than regular dough.)
Place dough between 2 sheets of parchment paper, and flatten into large circle about 1/8 inch thick. Place dough in freezer while you prepare Brie filling.
Cut rind off of 2 wheels of Brie. Sandwich wheels together with approximately 3 tablespoons cranberry sauce, then wrap with 6 slices prosciutto.
Remove firm pastry dough from freezer and peel off parchment paper. Place 2 tablespoons cranberry sauce in middle of dough and on top of Brie. Position Brie in middle of dough.
Fold up dough to fully enclose Brie. Remove excess dough and smooth out. Use leftover dough to decorate.
Place Brie onto sheet pan and brush thoroughly with egg wash.
Bake for 35 minutes until golden-brown and puffed up.
Serve with fresh fruit and rosemary sprigs.
Suggested decoration: Cut some leftover dough into small leaf shapes and “glue” them to side of Brie with egg wash.
The pastry acts as an edible scoop for heavenly, melty cheese -- but have plenty of spoons, knives and napkins on hand so your guests don't miss a bit of gooey goodness.
Looking for another low-carb recipe this holiday season? Try out keto coffee cake below.