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
Ingredients
Brie
- 1 ¾ pound wheel Brie cheese
- 3 ounces thinly sliced prosciutto
- 1 tablespoon olive oil or avocado oil
Rosemary Pecans
- 3 ounces pecans
- 2 garlic cloves minced
- 2 tablespoons chopped fresh rosemary
- 1 ½ tablespoons melted butter
- Salt and pepper to taste
Instructions
- 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.
Adelaida G says
Bacon makes everything better!!!
Heidi says
Avocado Oil
Sandy Munn says
Cream cheese and mozzarella for fathead doughs!
Dhea Powers says
I’d have to say nuts. Because you can enjoy them Savory or sweet! My next favorite would probably have to be cheese.
KATHY FORKER says
My favorite Carolyn. By far, CHOCOLATE. Simply can not live without it. Sugar free< of course. 🙂
Sabrina says
Bacon & heavy whipping cream are my favs. I need to find a recipe that uses both!
Pam says
Butter and cream and a cookbook dream 😉
Dale Allen says
My faves…heavy whipping cream and butter❤️
Kimberly Funk says
I’m all about heavy cream! Love it!
cherie says
Chicken thighs – boneless – I have a bag of cooked chicken in my fridge at all times [not an easy feat with teens – but I just keep cranking them out] – so I can always throw something together!
Ruth Bennetch says
Bacon and butter makes everything good!!
Jamie says
My favorite low carb ingredient? You named it – bacon baby!! And after bacon – cheese! Thank you so much for all you do!
Tracie says
Heavy cream
Amy Stahl says
Butter…..cream cheese…..yummo
Rebecca says
Cream cheese!
Melani says
tough choice cream cheese or bacon…or both!
Judy says
We are just starting on this journey and seem to be always searching for ways to convert old recipes to fit the new pantry. Eggs seem to be a basic. Would love to have this book to help us in the kitchen.
Dale says
Cream cheese, butter and mozzarella cheese pop up a lot in my kitchen!
Sonja says
My favorite low carb ingredient is hard to pin down … I love cream cheese, though!
J. Park says
Cabbage!
Michelle says
Bacon, butter, and almond flour.