Keto Brie en Croute


Looking for a good dish for the holidays? This reminds me of fall/winter gatherings where everyone grabs a piece of the brie and it’s the first to go. This creamy, runny-centered baked brie with a keto-friendly crust that actually flakes like pastry dough!

To make this keto-friendly we have to make our own pastry dough with almond flour. This brie en croute is a whole wheel of brie wrapped and baked until melty. The best part? You can flavor it with anything you like. You could pick your own mixture of sugar-free jam / marmalade and your favorite kind of nuts.

History of Brie

Brie is a soft-ripened cow’s-milk cheese named for the district in northeastern France, where it is made. Buttery and earthy, brie was the cheese of royalty. Charlemagne was reputedly a devoted fan. At one of history’s poshest parties, the Congress of Vienna, the 19th-century French diplomat Talleyrand reportedly staged a cheese tournament. Stilton, Limberger, Strachino, Gruyère and Brie were competing. After a vote, the conference declared Brie , le roi des fromages “The King of Cheeses.”


PREP TIME: 30 min

REST TIME: 1 hr 15 min

COOK TIME: 25 min

6 servings


For the Pastry Dough
1 cup almond flour
5 tbsp coconut flour
1/2 tsp xanthan gum
1/2 tsp salt
7 tbsps butter
1/4 cup cream cheese
1 egg
2 tsp apple cider vinegar

For The Brie:
1 brie wheel (8 oz)
2 tbsp apricot jam
1/3 cup pecans (chopped)


Per 1 slice:
5g Net Carbs
11g Total Carbs
5g Fiber
43g Fat
15g Protein
471 Calories


  1. You’ll need an hour to rest the pastry dough before you start assembling the brie. Time accordingly. To make the dough, add almond flour, coconut flour, xanthan gum, salt to a food processor and pulse until mixed well.
  2. Add the cold butter and cream cheese until crumbs form. Add in the egg and vinegar and pulse again until a ball forms and creates a dough. Do not overwork the dough. Think breadcrumbs not cookie dough.
  3. Put the dough in some plastic wrap and refrigerate for an hour. If you do this ahead of time you can refrigerate for a couple days. You can also premake this, and freeze it until you need it. I keep in the plastic wrap but then put that into a freezer bag.
  4. After the hour, or defrosting of the pastry dough, preheat oven to 350°F. You’re going to roll it out between two sheets of parchment paper. The pastry dough will break if it gets too warm, you can just put it back in the freezer for 10 minutes and rework. You want to work quickly and not add too much heat to the dough. Trim around the size of your brie and use the leftovers to make decorative accents or even bake them into crackers!
  5. Put the pecans, and apricot jam in the center of the pastry dough crust. Place brie wheel on top. And wrap the dough up, fold around the cheese and trim if necessary. Brush any parts that need to stick together with egg wash. Think of it like glue. Flip over. If any of the dough breaks, just squeeze it together or add more extra pastry dough. Put on baking tray and freeze for 15 minutes.
  6. Brush the top with egg wash and bake for 20-25 minutes, until golden all over. Keep an eye after 15 min to make sure it doesn’t brown too much, cover with foil if it does.
  7. Let rest for 10 minutes so the cheese has a chance to solidify a little bit more.
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