Keto Cranberry Brie Bites

Keto Cranberry Brie Bites

These gluten free, keto-friendly cranberry brie bites are sweet, savory and full of flavor. They’re the perfect bite-sized appetizer to share for the holidays! Recipe by A Full Living. Find nutritional info here: Keto Cranberry Brie Bites.
Servings
24 servings
Prep time
20 minutes
Cook time
23 minutes
Passive time
n/a

Ingredients

Savory Cranberry Filling
  • 2 Tbsp Unsalted Butter
  • 1 Shallot, finely minced
  • 3 cloves Garlic, finely minced
  • 1 Tbsp minced fresh Thyme
  • ¼ tsp Kosher Salt
  • 1 cup Cranberries, fresh or frozen
  • 1 tsp Dijon Mustard
  • ¼ cup Water
  • Zest of 1 Orange
  • 2 Tbsp freshly squeezed orange juice
  • ¼ cup Powdered Sugar Free Sweetener, to taste (we used Swerve) (36 g)
Mini Tart Crust
  • 1 ¾ cups low moisture, part-skim shredded Mozzarella Cheese (196 g)
  • 1 ½ oz full fat Cream Cheese
  • 1 ¼ cups Almond Flour (140 g)
  • ½ tsp Baking Powder
  • ½ tsp Kosher Salt
  • 1 Egg, room temperature
  • 1–2 Tbsp lukewarm Water, if needed, to help the dough come together if dough is too dry
Topping
  • 3 oz Brie Cheese, rind removed and cut into 24 pieces
  • ¼ cup Walnuts, finely chopped (28 g)
  • fresh Thyme
  • Zest of 1 Orange

Instructions

  1. Melt butter in a small saucepan over medium low heat, then add shallots, garlic, fresh thyme and salt. Cook until shallots are softened and translucent, 3–4 minutes.
  2. Next, add cranberries, Dijon mustard, water, orange zest and juice, and sweetener. Bring to a boil and stir well, then reduce heat to a simmer.
  3. Simmer for 15 minutes, until the cranberries "pop" and the sauce has thickened to your desired texture. Set aside to cool while you work on the crust. The sauce should be cooled completely before adding to the mini tart shells.
  4. Preheat the oven to 350°F. Grease mini muffin tins very well.
  5. In a medium-sized microwave-safe mixing bowl, combine mozzarella and cream cheeses. Microwave in 20-second intervals, stirring in between until mostly melted.
  6. Add almond flour, baking powder, salt and egg, and mix together with your hands, a wooden spoon or a dough cutter to combine. If needed, add water 1 tablespoon at a time to help the dough come together. It will be sticky.
  7. Place dough on a large cutting board between two pieces of parchment paper. Using a rolling pin, roll until roughly ¼-inch thick, and cut 24 rounds with a 2 ¼-inch cookie cutter. Re-roll as needed. You may be left with excess dough you can bake into more rounds or freeze later.
  8. Press dough rounds into the tins and bake for 13–15 minutes, until they start to puff up and turn a golden brown color. Allow to cool for 10 minutes before assembling.
  9. To assemble, fill the tart shells with the cranberry sauce mixture, then top with brie. Bake for an additional 10–15 minutes, until the brie is melty.
  10. Allow to cool for 10 minutes before gently removing from the tins. Garnish with crushed walnuts, orange zest and fresh thyme. Enjoy!

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