Keto Cranberry Brie Bites

Keto Cranberry Brie Bites are the perfect bite-sized appetizers for the holidays. A tender almond flour crust with a sweet and savory center!

Course Appetizer

Cuisine American, French

Keyword cranberry brie bites

Prep Time 40

Cook Time 25

Total Time 1 5

Servings servings

Calories 178kcal

Ingredients

Tart Shells

1 cup + 2 tablespoons almond flour plus more for dusting
1 tbsp sugar-free powdered sweetener
1 tsp baking powder
1/4 tsp salt
1 large egg
2 tbsp unsalted butter melted and slightly cooled

Filling

3 ounces brie cut into 1/2" cubes
1/2 cup sugar-free cranberry sauce
3 tbsp chopped toasted walnuts optional
2 sprigs fresh rosemary for garnish

US Customary - Metric

Instructions

Tart Shells

Preheat the oven to 325ºF and grease a 24-cup metal mini muffin pan. You can also use silicone, although the shells may take a bit longer to bake.
In a large bowl, whisk together the almond flour, powdered sweetener, baking powder, and salt. Stir in the egg and melted butter until the dough comes together. Gather the dough into a ball.
Dust a work surface lightly with more almond flour and transfer the dough to the work surface. Cover the dough with waxed paper or parchment paper and roll out to an even 1/4" thickness.
Cut out the tart crusts using a 2” round cookie cutter. Lift the cut-outs carefully with an offset spatula and press each lightly into their own cup in the prepared mini muffin pan. Don’t press too firmly into the bottom of the cup, as they may stick after baking (see notes).
Gather the scraps and re-roll dough as many times as needed to make 24 tart crusts in total (see notes).
Bake the crusts 10 minutes, then remove and let cool completely to firm up.

Filling

Gently press a piece of brie into each tart shell. Add a teaspoon of sugar-free cranberry sauce on top of each bite.
Return to the oven and bake another 12 to 15 minutes, until the brie is bubbly and the edges are just golden brown.
Remove and let cool in the pan 10 to 15 minutes, then gently loosen and lift bites out with a small sharp knife. Sprinkle with chopped walnuts and rosemary leaves if desired.

Notes

If you have any leftover sugar-free cranberry sauce from Thanksgiving, you can use that for the cranberries. If you’re starting from scratch, be sure to make the cranberry sauce first so it’s fully cooled when you are ready to assemble your tarts.

The brie will be much easier to work with when it’s cold. Brie is sticky and gooey at the best of times, but more so when it’s warm, so keep it chilled until you cut it.

Unlike conventional pastry, you can re-roll this dough as much as you like. It stays tender and easy to work with, and won't get tough the more you work with it, as a wheat based pastry would. It’s flexible and easy to place in the mini muffin tins but, don’t try to push it down into the bottoms too firmly or it may stick more during baking.

Nutrition