This easy baked brie recipe is drizzled with a sugar-free caramel pecan sauce for a one-of-kind keto appetizer. Sweet and savory, and so easy to make, it’s the perfect last minute appetizer for any get together.
Entertaining friends and family can be stressful, but this easy baked brie recipe is the epitome of simple elegance. And it’s mouthwateringly delicious too.
How could it not be? Warm melty soft cheese oozing out from underneath gooey keto pecan praline sauce, just begging to be scooped up with some crisp keto crackers.
That’s my idea of a good time, and I am pretty sure I am not alone here!
The brilliance of baked brie
Whoever thought of popping a wheel of brie in the oven for a few minutes to make it extra gooey is damn brilliant. Brilliant, I say!
It takes even mediocre brie to a whole new level, softening the rind and warming the cheese so that it pours forth like molten lava. It’s so enticing that it’s hard to resist.
And it’s ridiculously easy to make, too. Most people are familiar with it “en croute”, or brie baked in a crust. But that adds extra work and extra carbs. It’s just as wonderful baked as is, and it becomes a blank slate for any number of delicious toppings.
Try it with some of my sugar-free cranberry sauce. Yum!
Ingredients
You only need a handful of ingredients for this keto baked brie:
- Small wheel of brie
- Pecans
- Butter
- Heavy cream
- Keto sweetener
- Vanilla
- Salt
How to make baked brie with caramel pecans
- Prep the caramel pecan sauce. It’s easy to make and you only need half the recipe to top the brie. Let it cool while preparing the brie. Add the extra pecan halves right into the sauce.
- Place the brie in a baking dish. Choose one that’s got room for the brie and the topping, and has high enough sides that the melted cheese won’t spill out.
- Bake for 15 to 20 minutes. Keep your eye on it, as different brands have different rinds. Some soften very quickly and the cheese starts oozing out early (mine did!).
- Top with the pecan sauce. Add the sauce over the top of the cheese, piling it up toward the center.
- Serve immediately. This is a dish best served hot so get it out there on the table as soon as it’s ready.
Frequently Asked Questions
Any kind will work, as long as it’s a full wheel, rather than a cut wedge. But I suggest opting for less expensive brands rather than premium brie. Baking it and adding toppings brings out great flavor.
A brown sugar replacement like Swerve gives the sauce the right flavor, and BochaSweet helps it stay soft and gooey for longer. You can replace the BochaSweet with allulose or xylitol.
As I mentioned earlier, it’s best served fresh and hot. You can make the praline sauce ahead and rewarm it gently in a pan before serving.
You can rewarm any leftover baked brie in the oven, or even in the microwave, but it won’t look as pretty as it first did!
How to serve Keto Baked Brie
The age old question: What do we use to scoop up gooey, cheesy appetizers on a keto diet? Is it too gauche to suggest you simply eat it with a spoon?
But besides that, you could toast slices of keto focaccia bread, or make some keto sesame crackers. Even my keto graham crackers would be delicious.
I also highly recommend Real Phat Crackers for the best store-bought option. You can always use code FOODDREAMER for 10% off
Keto Baked Brie Recipe
Ingredients
- ½ recipe Keto Pecan Praline Sauce
- ¼ cup additional toasted pecan halves (don't chop these)
- 8 ounce wheel of brie
- Fresh rosemary or thyme sprigs
Instructions
- Prepare the praline sauce according to the directions. Stir in the additional pecan halves and let the sauce cool 10 to 20 minutes. See recipe notes.
- Preheat the oven to 350F and place the brie in a baking dish with sides at least 1 inch high. Bake 15 to 20 minutes, until the top is soft to the touch.
- Remove and pour the sauce over the brie. Garnish with rosemary or thyme and serve.
Sami says
I was looking for the recipe Cranberry Baked Brie that you had emailed to me but the link brings me here. This recipe looks amazing and one I will definitely try. I did type in the search for the Cranberry Baked Brie which also brought me here. Is there someplace else it may be?
Carolyn says
You misunderstood my email… you simply bake the brie as you would here and then use cranberry sauce instead of my pecans sauce.
Shannon says
Incredible ! What kind of crackers do you use ?
Carolyn says
Those are the RealPhat Crackers. I think I link to them in the blog post?
LouAnne says
OMG!!Try this recipe!! It was the hit at my Thanksgiving party!! Super easy to make and such a wow factor when you put in your mouth! If you have been on the fence about baked Brie..this recipe is the best!
Carolyn says
So glad you enjoyed it!
Melissa says
Yum – great recipe I took it with me to a party last week and it was a hit!
Betsy says
WOW! I had NO idea brie could taste like this! Absolutely amazing! So incredibly delicious!
wilhelmina says
This is excellent! I mean, can you ever go wrong with a warm, gooey pile of melty cheese? I think not!
Laura says
Looking forward to making this!
On another topic:
I have tried 5 different recipes for Keto bagels and
they were all bad. Dry, no crisp outside and too dense.
Do you think a killer Keto bagel really just isnt possible?
Carolyn says
If you are expecting a keto bagel to be exactly like a regular one, then you will be disappointed. If you’re open to it being a bit different, then you will love it.
Lisa E says
I know this is probably sacrilegious, but would it work to remove the rind? Before going keto I used to make the “en croute” version, and tried several times with the rind but cannot bring myself to appreciate the flavor. It always tastes like ammonia to me, so I started making it without the rind. Just wondering if it would end up a huge mess if I tried to do that with this recipe. I do love melted Brie & this looks delish. Such a beautiful appetizer!
Carolyn says
You can do it but you need to be ready for it to just be a puddle of melted cheese. Use a dish that’s just a little larger than the brie, with high enough sides that it doesn’t leak out. Bake to gooeyness, top with pecans.
Lisa E says
Thank you for the quick response!
Erin M says
I am not a fan of the rind either so I tend to just cut off the top after it’s baked and then pour on the topping. That way I can scoop out the cheese and topping with crackers leaving the edges in tact to hold the form.
Lisa E says
Great idea! I’ll try that!
Susan Paiva says
I just wanted to take this time to thank you for keeping the wonderful recipes coming during this past year and a half of horrors. No matter how sad, angry or depressed I felt, I knew that I could open my email and find one of your delightful dishes to ease the strain. You are a VERY special person and I appreciate all your hard work, research & valuable time that makes this possible. Happy Thanksgiving to you and yours!
Carolyn says
Wow, thank you so much. I am thrilled you feel that way. <3