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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 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
Instructions
- Prepare the Low-Carb Raspberry Chia Jam or use any low-carb jam of choice. If you don't have any, this will take an extra 20 minutes.
- Optionally (recommended), freeze the brie wheel for about an hour before wrapping the dough around it. This will keep it solid for longer and prevent any unwanted leakage.
- Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Place the shredded mozzarella in another bowl and microwave for 50-70 seconds, checking once or twice, or melt on the stove over a low heat. Mix in the almond flour.
- Using a fork, combine well until you create dough.
- Roll the dough out between 2 sheets of parchment paper until large enough to wrap around the brie (I used a silicon mat and silicon rolling pin). Place the brie in the centre of the dough and top with the chia jam. Optionally, add crumbled walnuts.
- Wrap the dough around the cheese to create a parcel and pinch with your fingers to close.
- Place in the oven and bake for 15-18 minutes, or until golden brown on top.
- Remove from the oven and let it cool down for 5 minutes before cutting. Eat immediately while still warm.
Ingredients
- 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
Instructions
- Prepare the Low-Carb Raspberry Chia Jam or use any low-carb jam of choice. If you don't have any, this will take an extra 20 minutes.
- Optionally (recommended), freeze the brie wheel for about an hour before wrapping the dough around it. This will keep it solid for longer and prevent any unwanted leakage.
- Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Place the shredded mozzarella in another bowl and microwave for 50-70 seconds, checking once or twice, or melt on the stove over a low heat. Mix in the almond flour.
- Using a fork, combine well until you create dough.
- Roll the dough out between 2 sheets of parchment paper until large enough to wrap around the brie (I used a silicon mat and silicon rolling pin). Place the brie in the centre of the dough and top with the chia jam. Optionally, add crumbled walnuts.
- Wrap the dough around the cheese to create a parcel and pinch with your fingers to close.
- Place in the oven and bake for 15-18 minutes, or until golden brown on top.
- Remove from the oven and let it cool down for 5 minutes before cutting. Eat immediately while still warm.
Nutrition (per serving, 1/4 baked brie)
Calories340kcal
Net Carbs3.7g
Carbohydrates5.3g
Protein20.8g
Fat26.9g
Saturated Fat12.8g
Fiber1.6g
Sugar1.9g
Sodium592mg
Magnesium55mg
Potassium235mg
Detailed nutritional breakdown (per 1/4 baked brie)
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