Low-Carb Raspberry Baked Brie

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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!).

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Hands-on 15 minutes Overall 30 minutes

Nutritional values (per serving, ¹/₄ baked brie)

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

Note: You could try this with fresh or frozen raspberries but they may make the dough too wet (chia seeds absorb moisture).

Instructions

1. 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.
2. Preheat the oven to 180 °C/ 360 °F. 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.
3. Using a fork, combine well until you create dough.
4. 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.
5. Wrap the dough around the cheese to create a parcel and pinch with your fingers to close.
6. Place in the oven and bake for 15-18 minutes, or until golden brown on top.
7. Remove from the oven and let it cool down for 5 minutes before cutting. Eat immediately while still warm.

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