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 Cholesterol: 42mg Carbohydrate: 8.30g Total dietary fiber: 3.10g Protein: 11.26g Sodium: 264mg