These Brie and cranberry bombs are the perfect appetizer for the holidays! Made with fathead dough, they're low carb, keto, LCHF, and gluten free. Watch the video tutorial!
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So this recipe is a combination of many existing recipes on the blog: Low Carb Brie En Croute (made with fathead dough and blackberry sauce), Baked Camembert and Cranberry Sauce (SUCH a good sharing appetizer!), and Low Carb Crab Rangoon. The last one might be a surprise, but when I worked out that I could roll out fathead dough thinly, cut it into squares, fill it, wrap it into parcels, and bake it, then so many other recipe ideas started popping into my head.
And with party season approaching, I love anything cranberry, and it just seemed perfect to combine cranberry with yummy cheese, in a handy low carb package!
Oh - about that cranberry sauce - you can TOTALLY make it in advance, or use leftovers. You need about a quarter cup for this recipe, but even if you had three tablespoons leftover you could probably make it work.
But if you're making the sauce specifically for this recipe, you just need to use a quarter of the ingredients (or thereabouts) from my low carb cranberry sauce recipe. But I'd suggest making the full amount because then you can also make my low carb leftover cranberry sauce muffins!
Check out the video below or scroll down to see full details and printable recipe card:
How to Make Low Carb Brie and Cranberry Bombs
To make the fathead dough, place the mozzarella and cream cheese in a medium size microwaveable bowl. Microwave for 1 minute, stir and then another cook for another 30 seconds. Stir in the beaten egg and almond flour.
Let the dough cool slightly, then knead until smooth. Add a little extra almond flour if the dough is too sticky, then knead again. For more photos and details on making this dough, check out my Ultimate Guide to Fathead Dough!
Place the dough on a large silicone mat. Place a second silicone mat over the top, and use a rolling pin to flatten out the dough as much as possible. You might find it easier to do this in two batches.
Use a flat spatula or palette knife to cut the dough into squares about 3" wide. To each square, add a piece of Brie.
Then add about ½ teaspoon of low carb cranberry sauce to each one - you really don't need much!
Pinch the opposite corners together, and then bring the remaining two corners to the center. Press the edges to seal.
Bake for about 10 minutes in a preheated oven or until the dough turns golden brown. Serve warm.
As you can see, a little sauce or cheese has escaped here and there, and it really doesn't matter - they're just as delicious! The crunchy dough, creamy cheese, and fruity sauce is wonderful!
📖 Recipe
Low Carb Brie and Cranberry Bombs
Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 400F.
- To make the fathead dough, place the mozzarella and cream cheese in a medium size microwaveable bowl. Microwave for 1 minute, stir and then another cook for another 30 seconds. Stir in the beaten egg and almond flour. Let the dough cool slightly, then knead until smooth. Add a little extra almond flour if the dough is too sticky, then knead again.
- Place the dough on a large silicone mat. Place a second silicone mat over the top, and use a rolling pin to flatten out the dough as much as possible. You might find it easier to do this in two batches.
- Use a flat spatula or palette knife to cut the dough into squares about 3" wide. Add a piece of Brie and about ½ teaspoon of cranberry sauce to each square.
- Pinch the opposite corners together, and then bring the remaining two corners to the center. Press the edges to seal.
- Place them on a lined baking sheet and repeat with the rest of the dough and filling. This recipe makes about 18 brie and cranberry bombs.
- Bake for about 10 minutes or until golden brown. Serve immediately.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Cici says
I would like to travel with these. Do you think I could make them ahead of time & not bake them until I get to my destination? Even better, do you think I could freeze them before baking?
Georgina says
I don't know about freezing but you could definitely make them in advance as long as you can keep them cold.