A delicious keto appetizer recipe, this prosciutto-wrapped brie will be the hit of your holiday buffet! This post is sponsored by Rockridge Press.
Oh kids, you are going to love me! Not only am I bringing you a delicious keto holiday appetizer, but I am also giving away 3 copies of The Big 15 Ketogenic Diet Cookbook. Because everyone, myself included, can use more low carb, high fat recipes and this book is chockfull of them. It’s a great book for people just starting out on the keto lifestyle who want basic recipes that don’t require much fuss or any special ingredients. And I know that with the New Year quickly approaching, many people are eyeing keto as a means to get healthy and stay healthy. A cookbook that breaks it down for you into 15 major ingredients can only help but simplify the getting-started process. The easier it is, the more likely you are to stick with it!
You know I love nothing more than creating really interesting low carb recipes. But basics are good too and we can all use them. That’s what The Big 15 Ketogenic Diet Cookbook does. Now it may seems scary to be “limited” to 15 ingredients but don’t worry, it’s not at all restrictive. These are more like ingredient “categories” that you can use to base your meals and meal planning on. I like how the blurb on the back of the book describes it:
“At any given time, the keto dieter’s refrigerator is likely to feature a small range of fresh vegetables and animal proteins. From cauliflower and cabbage to bacon and beef, this book starts with the essential low-carb basics and adds fat and protein in proper proportions from there”.
The book contains 150 recipes but it also has some fun variations for each recipe, so the total number of recipe ideas totals 300. So much to choose from that the keto beginner is not going to suffer diet ennui any time soon. When I flipped through the book, I landed almost instantly on the recipe I wanted to try. It’s holiday season and I’ve been working hard cranking out the low carb holiday cookies so I was in the mood for something a little more savory. I love baked brie (I love anything with brie!) and the idea of wrapping it in prosciutto really appealed to me. This is actually one of the variations on the recipes and so I got a little inspired to marry the two together by wrapping the brie as well as topping it with the rosemary almonds.
Oh my word, this is melty gooey cheesiness at its finest. It’s my dream appetizer recipe and if I saw this on your holiday buffet table, I would essentially stand there in front of it until I’d finished the whole thing. You wouldn’t be able to shift me out of the way and all your other guests would be mad that they didn’t get a crack at it. And I wouldn’t care, I’d be too happy hogging it all to myself. And what would I be eating it on? Well, I actually used the pecans to scoop some of the delicious melted cheese up. But you could try the Almond Sesame crackers from this same book. Or if you happen to have my book, you can try the Basic Almond Flour Crackers. Or try these Keto Rosemary Parmesan Crackers.
Want to enter to win your own copy of The Big 15 Ketogenic Diet Cookbook? Of course you do! Leave a comment with your favourite low carb ingredient to use in cooking. Bacon? Beef? Chicken thighs? Heavy cream? All of the above?
This sweepstakes is open only to US Residents 18 years of age or older.
Prosciutto Wrapped Baked Brie
- 1 ¾ pound wheel Brie cheese
- 3 ounces thinly sliced prosciutto
- 1 tablespoon olive oil or avocado oil
- 3 ounces pecans
- 2 garlic cloves minced
- 2 tablespoons chopped fresh rosemary
- 1 ½ tablespoons melted butter
- Salt and pepper to taste
- Preheat the oven to 400F and line a rimmed baking sheet with parchment.
- Wrap the brie in the prosciutto and brush with the oil.
- Toss the pecans in a bowl with the garlic, rosemary, butter, and salt and pepper. Place the pecans on the Brie and bake 10 to 15 minutes (I found I had to bake mine longer to get it melty...could be the brand of cheese).
- If you have too many pecans to top the Brie, simply place them around on the baking sheet to toast. But watch them carefully as they will cook faster than the brie. Simply remove when they are nicely toasted.
Elizabeth Brockway says
Butter, HWC and bacon. Just made your Devil’s Food cake, now to frost…yum!
Terri Brooks says
I use heavy whipping cream and butter every day in my coffee. So I guess you could say they are my favorites. But I love everything keto! And ALL your great recipes!
Well I love cheese so anything with cheese. Quick question on this recipe. Should we take off the crust off the Brie. When I use to wrap it in a pillsbury crescent roll dough. I use to take it off
Joanne Bushnell says
I am fairly new to Keto and just really starting to spoil the family with desserts and treats so I am really happy that Swerve is available as well as almond flour. I LOVE to have sauces with my meats so I am really glad that I can use heavy whipping cream and cream cheese to make so many sauces. YUM!
ALLISON V DARBY says
Lyn Horne says
Bacon! I’m a Southern gal!
Favorite!? Well I have a few bacon, beef, cream cheese, cheese of different kinds.
This has become a new family favorite!
Kathryn Vogel says
I love heavy cream many different ways!
Frankly, ALL the above!
Thank you so much, Carolyn, for all your marvelous hard work.
Yvonne Davis says
It is a toss up between almond flour and bacon!
Laura Campbell says
I can’t wait to try this. I am a beginner at the keto diet, so I guess right now my favorite item is cheese. I need to learn how to make more stuff. Oh, and I LOVE cauliflower mashed up like potatoes!
This recipe looks delicious! I am fairly new to Keto, but have enjoyed more cream cheese, and cauliflower is so versatile,
You have solved my holiday appetizer problem with this recipe! I have three favorite ingredients: cream cheese, bacon and cabbage.
Sue Richards says
Cheese! Any kind!
Claire Berg says
Bacon makes me happy, but butter is so easy to add to everything!
Marcia Little says
Mine is probably eggs, fried, scrambled, hard boiled, made into deviled eggs, or just with salt and pepper, raw, mixed into meatballs or a meatloaf, my favorite is probably soft scrambled. Yummy. Thank you Carolyn for all of your hard work.
Marcia Little says
Oh, and as for this recipe, after I used all the pecans to scoop this up with, I would use a fork! lol