Home » BAKED BRIE WITH KETO CHERRY JELLY

BAKED BRIE WITH KETO CHERRY JELLY

Feeling adventurous? Try this amazing savoury/sweet combination that will have your tongue begging for more.

Details

Servings

8 servings

Prep time

20 minutes

Cooking time

10-12 minutes

Calories

44 kcal

Ingredients

  • FOR THE JELLY:
  • 1 cherry tea bag

  • 2 tsp grass-fed powdered gelatine

  • ⅓ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener

  • 2 tsp cherry extract

  • ⅛ tsp citric acid

  • A few drops of natural red food colouring (optional)

  • FOR THE DOUGH:
  • 1¾ cups shredded mozzarella cheese

  • 2 tbsp unsalted butter

  • 1 large egg

  • ¾ cup blanched almond flour

  • ⅛ tsp fine sea salt

  • 1 (227g/8 oz) wheel Brie cheese

  • FOR GARNISH (OPTIONAL):
  • 2 tbsp chopped pecans

  • 2 tbsp chopped fresh parsley

Directions

  • Bring 1 cup of water to a boil in a teakettle to make the jelly. Place the tea bag in a cup and fill it halfway with hot water. Allow it to steep for a few minutes before removing the tea bag.
  • In a bowl, combine 2 tbsp cool water. Allow the gelatine to soften for a few minutes after sifting it over the water. Combine the softened gelatine with the brewed tea.
  • Stir the sweetener into the tea mixture to combine. If desired, taste and add more sweetener.
  • Stir in the extract, citric acid, and food colouring, if using, to combine. Allow to cool for at least 2 hours on the counter before using.
  • To make the dough, in a microwave-safe bowl, combine the mozzarella and butter and microwave for 1 to 2 minutes, or until the cheese is completely melted. Stir everything together thoroughly.
  • Mix in the egg thoroughly with a hand mixer. Combine the almond flour and salt in a mixing bowl. Work it with your hands like a traditional dough, kneading it for about 3 minutes. (Note: If the dough is too sticky, chill it for an hour or overnight in the refrigerator.)
  • Preheat the oven to 200°C/400°F and place a pizza stone (or a baking sheet, but a pizza stone will bake the bottom better).
  • Place the dough on a greased sheet of parchment paper and pat it out with your hands to form a large circle, approximately 10 inches in diameter, or a rectangle, approximately 8 by 10 inches. This dough may be difficult to roll out, but it is extremely forgiving. Wrap the Brie in the dough.
  • Place the wrapped Brie on the parchment paper on the hot stone in the oven. 10 to 12 minutes, or until the crust is golden brown.
  • Cover the top of the baked Brie with the cherry jelly. If desired, garnish with chopped pecans and parsley.
  • This dish is best served fresh, but any leftovers can be refrigerated in an airtight container for up to 3 days. Reheat for 5 minutes in a preheated 180°C/350°F oven or toaster oven, or until the cheese is melted.
  • RECIPE NOTES:
    Citric acid can be found in natural food stores. It’s a natural preservative with a delicious sour flavour.

Nutrition Facts

8 servings per container


  • Amount Per ServingCalories44
  • % Daily Value *
  • Total Fat 3.6g 6%
    • Saturated Fat 0.9g 5%
  • Sodium 449mg 19%
  • Total Carbohydrate 2.3g 1%
    • Sugars 0.3g
  • Protein 1.4g 3%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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