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Low Carb Brie En Croute

This low carb brie en croute is a fantastic appetizer recipe! It's served with an amazing (and sugar free) blackberry sauce. You'll love it!

Low Carb Brie En Croute - an indulgent appetizer! Brie wrapped in Fathead dough and served with a blackberry sauce.

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This indulgent recipe for brie en croute is the perfect low carb appetizer for four people to share! I've made a Baked Brie before, but it suddenly occurred to me how to make a low carb “en croute' version – using Fathead dough! It DOES make the recipe very high in fat, but it is OH so good.

The blackberry sauce doesn't need to be too sweet, just not sour – and you can prepare it advance if you like. When it mixes with the oozing melted cheese from the heart of the Brie – it's fantastic! I've used a little xanthan gum in the sauce – it's a zero carb thickener that is very useful – but optional. It just makes the sauce gloopier which helps it remain on top of the Brie!

Low Carb Brie En Croute - an indulgent appetizer! Brie wrapped in Fathead dough and served with a blackberry sauce.

How to Make Low Carb Brie En Croute

To make the sauce, add the blackberries, water and sweetener (I used Lakanto – get 20% off if you use coupon code SAFTC!) to a small saucepan. Bring to a boil then simmer for ten minutes. The fruit will break down and the liquid will reduce. Sprinkle over a little xanthan gum if you prefer the sauce to be a little thicker.

Make the dough by placing the mozzarella and cream cheese in a medium size microwaveable bowl. Microwave for one minute, stir, and then cook for another 30 seconds. Stir in the almond flour and most of a beaten egg (reserve a little for brushing over the top).

Here's my video of how to make the basic Fathead dough!

 

Let the dough cool slightly, then place it on a silicone mat. Cover it with another mat and use a rolling pin to flatten it into a circle. 

Low Carb Brie En Croute - an indulgent appetizer! Brie wrapped in Fathead dough and served with a blackberry sauce.

Remove the packaging from the brie and place it in the center of the dough.

Low Carb Brie En Croute - an indulgent appetizer! Brie wrapped in Fathead dough and served with a blackberry sauce.

Fold up the edges of the dough, pinching the seams together and leaving a hole at the top. You don't have to make this super neat.

Brush the top with the reserved egg, then lift up the silicone mat and transfer it to a baking pan. I used this quarter size sheet pan that comes with a silicone mat!

Low Carb Brie En Croute - an indulgent appetizer! Brie wrapped in Fathead dough and served with a blackberry sauce.

Bake for 20 minutes, then carefully transfer the cooked brie to a serving platter, and add the sauce to the top. Serve immediately.

Low Carb Brie En Croute - an indulgent appetizer! Brie wrapped in Fathead dough and served with a blackberry sauce.

Serve this appetizer with cucumber sticks, bell pepper strips, celery, or jicama sticks for dunking and dipping!

Low Carb Brie En Croute - an indulgent appetizer! Brie wrapped in Fathead dough and served with a blackberry sauce.

Low Carb Brie en Croute with Blackberry Sauce

Low Carb Brie en Croute with Blackberry Sauce

Yield: 4 Servings
Cook Time: 15 minutes
Total Time: 15 minutes

This low carb brie en croute is a fantastic appetizer recipe! It's served with an amazing (and sugar free) blackberry sauce.

Ingredients

  • 8 oz wheel of Brie

for the sauce

for the dough

  • 1 cup shredded mozzarella
  • ½ cup almond flour
  • 1 tbs cream cheese
  • 1 egg, beaten

Instructions

  1. To make the sauce, add the blackberries, water and sweetener to a small saucepan. Bring to a boil then simmer for 10 minutes. The fruit will break down and the liquid will reduce. Sprinkle over a little xanthan gum if a thicker sauce is required. The sauce can be made in advance.
  2. Preheat the oven to 350F.
  3. Make the dough by placing the mozzarella and cream cheese in a medium size microwaveable bowl. Microwave for 1 minute, stir and then cook for another 30 seconds. Stir in the almond flour and most of a the beaten egg (reserve a little for brushing over the top).
  4. Let the dough cool slightly, then place it on a silicone mat. Cover it with another mat and use a rolling pin to flatten it into a circle.
  5. Remove the packaging from the brie and place it in the center of the dough. Fold up the edges of the dough, pinching the seams together and leaving a hole at the top.
  6. Brush the top with the reserved egg, then lift up the silicone mat and transfer it to a baking pan.
  7. Bake for 20 minutes, then carefully transfer the cooked brie to a serving platter, and add the sauce to the top. Serve immediately.

Notes

3g net carbs per serving (a quarter of the brie with sauce)

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Nutrition Information
Yield 4 Serving Size Quarter of the recipe
Amount Per Serving Calories 385Total Fat 31gSaturated Fat 15gCholesterol 124mgSodium 560mgCarbohydrates 5gNet Carbohydrates 3gFiber 2gSugar 2gProtein 23g
Love Brie? Try my Brie and Cranberry Bombs!

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