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The perfect way to use up festive leftovers or to create a seasonal canape tray.
These easy low-carb Brie Tarts are deliciously creamy and are topped with either sweet Orange Spiced Cranberry Sauce or with nutty pecans and herbs.
The dough is super simple because you will only need mozzarella cheese and almond flour (based on this simplified Fat Head dough).
Fast, simple and delicious. What more could you want over the holidays? Enjoy!
What Can I Use Instead of Almond Flour?
If you can't eat nuts, you can use other options to make the dough nut-free. Simply swap the 2/3 cup (67 g/ 2.4 oz) of almond flour for 6 tablespoons (48 g/ 1.7 oz) of coconut flour OR 8 tablespoons (57 g/2 oz) of flax meal. For a full nut-free recipe, simply skip the pecans and use cranberry sauce only.
If you're using any of these nut-free options, also add about 4 tablespoons (57 g/ 2 oz) of cream cheese (added to the mozzarella before melting). Alternatively, you can even swap the almond flour for an equal amount of ground sunflower seeds (no cream cheese needed).
Hands-on Overall
Serving size mini tart
Nutritional values (per mini tart)
Net carbs1.2 grams
Protein4.6 grams
Fat6.5 grams
Calories81 kcal
Calories from carbs 6%, protein 22%, fat 72%
Total carbs1.7 gramsFiber0.5 gramsSugars0.6 gramsSaturated fat2.8 gramsSodium115 mg(5% RDA)Magnesium13 mg(3% RDA)Potassium56 mg(3% EMR)
Ingredients (makes 24 mini tarts)
- 1 1/2 cups shredded mozzarella (170 g/ 6 oz)
- 2/3 cup almond flour (67 g/ 2.4 oz)
- 1 wheel wheel of brie cheese (250 g/ 8.8 oz)
- 1/2 cup sugar-free Cranberry Sauce (120 ml/ 4 fl oz)
- 1 tbsp fresh thyme springs or rosemary
- 1/4 cup pecan halves (25 g/ 0.9 oz)
Instructions
- Preheat your oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Spray a mini muffin tin lightly with oil.
- Cut the brie into 24 small squares (about 10 g/ 0.4 oz each).
- Place the mozzarella in a microwave safe bowl and heat on high for 1 minute. Remove and stir. Continue heating in 30 second bursts until the cheese has melted.
- Add the almond flour and mix until combined.
- Roll out between two sheets of baking paper until about 5 mm/ 0.2" thick.
- Cut the dough into 24 squares and push each square into a muffin hole. Top with the brie.
- Bake for 15 minutes.
- Garnish with any or all combinations of cranberry sauce, pecans and fresh herbs. I used thyme, but rosemary or sage would be lovely too. Store in a covered container in the fridge for up to five days.
Ingredients
- 1 1/2 cups shredded mozzarella (170 g/ 6 oz)
- 2/3 cup almond flour (67 g/ 2.4 oz)
- 1 wheel wheel of brie cheese (250 g/ 8.8 oz)
- 1/2 cup sugar-free Cranberry Sauce (120 ml/ 4 fl oz)
- 1 tbsp fresh thyme springs or rosemary
- 1/4 cup pecan halves (25 g/ 0.9 oz)
Instructions
- Preheat your oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Spray a mini muffin tin lightly with oil.
- Cut the brie into 24 small squares (about 10 g/ 0.4 oz each).
- Place the mozzarella in a microwave safe bowl and heat on high for 1 minute. Remove and stir. Continue heating in 30 second bursts until the cheese has melted.
- Add the almond flour and mix until combined.
- Roll out between two sheets of baking paper until about 5 mm/ 0.2" thick.
- Cut the dough into 24 squares and push each square into a muffin hole. Top with the brie.
- Bake for 15 minutes.
- Garnish with any or all combinations of cranberry sauce, pecans and fresh herbs. I used thyme, but rosemary or sage would be lovely too. Store in a covered container in the fridge for up to five days.
Nutrition (per mini tart)
Calories81kcal
Net Carbs1.2g
Carbohydrates1.7g
Protein4.6g
Fat6.5g
Saturated Fat2.8g
Fiber0.5g
Sugar0.6g
Sodium115mg
Magnesium13mg
Potassium56mg
Detailed nutritional breakdown (per mini tart)
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