Ooey gooey melted brie in a flaky low carb pastry crust. Really, you can’t get better than this for a holiday appetizer recipe.
Okay friends, it’s crunch time. Christmas is in three days and you might be in full panic mode. Oh my goodness, I haven’t finalized my menu plan yet! Oh no, my brother invited 6 more people, what do I serve them? Argh, I know my mother-in-law expects me to create a stellar holiday cookie platter, and I need to get cracking! Oops, my husband told our neighbours we’d come to their holiday party and I have to bring an appetizer. What do I do??????
Breathe, friends, breathe. And remember that the holidays are supposed to be a time of joy and peace. As someone told me when I was stressing about my wedding day, no one is even going to notice if one or two of the little details is missing. They are too busy having fun and they are just happy to see you. Well, except your mother-in-law. If she’s the sort that expects perfection from the woman who stole her son, I can’t help you there. You just have to get cracking on that cookie platter, even if it means staying up into the wee hours of the morning. Fortunately for you, I’ve got healthy low carb holiday cookie recipes that will knock her socks off. Oh and you tell that brother of yours that if he’s going to invite extra people, HE needs to bring the extra food!
I am not actually hosting Christmas dinner this year for the first time in many years. Now that we are the left coast, we are heading up to Vancouver, BC to spend Christmas with my sister and her family. This means I am off the hook in preparing the big feast but I do have some baking to do so that I can contribute to the festivities. It’s a nice change of pace and the only thing I am really stressing about is how to get all the presents into the car! Oh, and the possibility that it will be a nasty rainy day for the 6 hour drive. Fingers crossed.
But in the off-chance that you did get invited to a last-minute holiday party and you need to bring an appetizer, I have the recipe for you. Brie is a serious weakness for me and it’s all the more so if it’s gooey and melty. Most baked brie en croute is made with puff pastry but we all know what that does to our waistline or our blood glucose. However, my low carb almond flour pastry is perfect for wrapping around a wheel of brie. It’s flaky and tender and the warm brie oozes out in that delicious way. You don’t need any crackers, because the brie and cranberries and pastry have enough flavour on their own. And it’s really not that hard to make either. The pastry is forgiving, actually. My big food processor is still packed away so I just did this the old fashioned way, cutting the butter in by hand. And it was still amazing!
- 3/4 cup fresh cranberries
- 1/4 cup water
- 3 tbsp Swerve Sweetener
- 1/2 tsp ground cinnamon
In a medium saucepan over medium heat, combine cranberries, water, sweetener and cinnamon. Bring to a boil and cook until cranberries pop, 5 to 10 minutes. Mash with a fork and set aside.
Preheat oven to 350F. Combine almond flour, coconut flour, arrowroot starch, sweetener, xanthan gum and salt in the bowl of a food processor. Pulse to combine.
Sprinkle surface with butter pieces and pulse until mixture resembles coarse crumbs. With processor running on low, add ice water one tablespoon at time until dough begins to clump together.
If you do not have a food processor, you can work the butter into the dry ingredients using a pastry cutter or two sharp knives until it resembles coarse crumbs, then add water and whisk until dough begins to clump together.
Place a large piece of parchment on work surface and dust liberally with additional almond flour. Turn out dough and pat into a rough circle. Sprinkle with more almond flour and cover with another large piece of parchment. Roll out into a large circle, about 11 or 12 inches in diameter.
Place brie in center of dough circle and top with cranberry sauce. Fold dough up over cheese, cutting out extra folds of dough as needed. You can pinch the seams back together and patch any cracks easily. If desired, cut out a few decorative shapes and place on top of the pastry.
Bake 25 to 30 minutes, until golden brown and firm to the touch. Remove and let sit a few minutes before serving.
Serves 6. Each serving has 8.13 g of carbs and 3.1 g of fiber. Total NET CARBS = 5.03 g**
**You lose about 1/5 of the dough when cutting it and shaping it to fit around the brie. I took this into account when calculating the nutritional counts.
Food energy: 249kcal
Saturated fatty acids: 8.63g
Total fat: 19.05g
Calories from fat: 171
Total dietary fiber: 3.10g