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Low Carb Brie and Cranberry Bombs

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!

Low Carb Brie and Cranberry Bombs - a holiday appetizer made with fathead dough!

 


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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.

Low Carb Brie and Cranberry Bombs - a holiday appetizer made with fathead dough!

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.

Low Carb Brie and Cranberry Bombs - a holiday appetizer made with fathead dough!

 

Use a flat spatula or palette knife to cut the dough into squares about 3″ wide. To each square, add a piece of Brie.

Low Carb Brie and Cranberry Bombs - a holiday appetizer made with fathead dough!

Then add about ½ teaspoon of low carb cranberry sauce to each one – you really don't need much!

Low Carb Brie and Cranberry Bombs - a holiday appetizer made with fathead dough!

 

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.
Low Carb Brie and Cranberry Bombs - a holiday appetizer made with fathead dough!
 

Bake for about 10 minutes in a preheated oven or until the dough turns golden brown. Serve warm.

Low Carb Brie and Cranberry Bombs - a holiday appetizer made with fathead dough!

 

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!

Low Carb Brie and Cranberry Bombs - a holiday appetizer made with fathead dough!

 

 

Low Carb Brie and Cranberry Bombs

Low Carb Brie and Cranberry Bombs

Yield: 18 Bombs
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

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!

Ingredients

For the dough

  • 1½ cups shredded mozzarella
  • 1 cup almond flour
  • 2 tbs cream cheese
  • 1 egg beaten

For the filling

Instructions

  1. Preheat the oven to 400F.
  2. 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.
  3. 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.
  4. 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.
  5. Pinch the opposite corners together, and then bring the remaining two corners to the center. Press the edges to seal.
  6. 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.
  7. Bake for about 10 minutes or until golden brown. Serve immediately.

Notes

4g net carbs per serving of three bombs

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Nutrition Information
Yield 6 Serving Size 3 Bombs
Amount Per Serving Calories 286Total Fat 23gSaturated Fat 9gCholesterol 74mgSodium 321mgCarbohydrates 6gNet Carbohydrates 4gFiber 2gSugar 1gProtein 15g
Find more low carb appetizers!

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Cici

Sunday 24th of November 2019

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

Saturday 7th of December 2019

I don't know about freezing but you could definitely make them in advance as long as you can keep them cold.

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