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Traditional raspberry baked brie is a tasty appetizer ideal for any special occasion. Just double or triple the recipe and it's great for family gatherings and Holiday season. It also makes an impressive yet simple game night snack!
I used this simplified Fat Head dough. All you need for the dough is two ingredients — that's it. No eggs and no cream cheese, just mozzarella and almond flour. If you can't eat nuts, here's a nut-free alternative using flax meal. The only drawback of this dough is that the bottom will never be as crispy as the top and can even get soggy with some ingredients. Generally the less moisture is in the filling, the better for the crust.
If you want to convert this to the perfect Thanksgiving treat, just swap the raspberry jam with low-carb cranberry & orange sauce (in the works!).
Note: You could try this with fresh or frozen raspberries but they may make the dough too wet (chia seeds absorb moisture).
Hands-on Overall
Serving size 1/4 baked brie
Nutritional values (per serving, 1/4 baked brie)
Net carbs3.7 grams
Protein20.8 grams
Fat26.9 grams
Calories340 kcal
Calories from carbs 4%, protein 25%, fat 71%
Total carbs5.3 gramsFiber1.6 gramsSugars1.9 gramsSaturated fat12.8 gramsSodium592 mg(26% RDA)Magnesium55 mg(14% RDA)Potassium235 mg(12% EMR)
Ingredients (makes 4 servings)
- 1 cup + 2 tbsp shredded mozzarella (128 g/ 4.5 oz) - use low-moisture, part-skim, shredded mozzarella cheese; not fresh mozzarella.
- 1/2 cup almond flour (50 g/ 1.8 oz)
- 1 wheel brie cheese (200 g/ 7.1 oz)
- 2 tbsp Low-Carb Raspberry Chia Jam (40 g/ 1.4 oz)
- Optional: 1-2 tbsp crumbled walnuts
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