Home » entrees » Ridiculously Creamy Baked Brie 🧀🎥 gluten free & keto

Ridiculously Creamy Baked Brie 🧀🎥 gluten free & keto

Picture a ridiculously creamy brie paired with crunchy pecans and aromatic thyme, all wrapped up with our super flakey and tasty pie crust! This keto baked brie is surely a low carb entree for the books!

Freshly baked keto baked brie with a grain free pie crust
Gluten Free & Keto Baked Brie With A Flakey Pie Crust

Gluten Free & Keto Baked Brie 🧀

With our flakey pie crust!

Many of you already know and love our gluten free and  keto pie crust. Suuuper flakey and a breeze to make, it’s already been used anywhere from beef empanadas to sweet hand pies.

And at 2-3g net carbs per serving, it’s what we call ideal!

The Cheese 🧀

I made this keto baked brie with a small 5-inch brie wheel, and used roughly two thirds of 1 batch of our keto pie crust. So that actually makes it come out at roughly 1.5-2g net carbs per serving.

This smaller brie wheel serves 3 to 4 people nicely. But upgrading to a 7-inch wheel is also highly suggested.

Oh, and make sure to allow the baked brie to cool for 10 to 15 minutes after baking. Otherwise scalding brie will ooze out, leaving you with an empty shell.

A wheel of brie over pecans and pie crust dough
Gluten Free & Keto Baked Brie With A Flakey Pie Crust

Make Ahead ⏰

I’m fairly keen on meal prepping ahead of time, particularly if entertaining. And this keto baked brie is ideal when having guests over!

Make it all a day ahead, and simply brush with egg wash and pop it in the oven for 30 minutes. Just be sure to keep an eye out for excessive browning after minute 15-17, as coconut flour can brown too quickly (varying from oven to oven). If needed, place aluminum foil to slow excessive the browning.

The Flours

A mixture of super fine almond flour and coconut flour works best. Add a touch of xanthan gum, and we’re golden.

In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds. And for the coconut, we always favor Anthony’s (best taste by a mile!)

Unbaked keto baked brie with a flakey pie crust
Gluten Free & Keto Baked Brie With A Flakey Pie Crust

Just One Rule ☝🏿

Make sure the brie is completely chilled before wrapping.

And remember that, like with any pastry dough, you need to work quickly and over a cool surface. Though do note that if the dough becomes too hard to manage, you can always pop it back in the fridge for 15 minutes before carrying on!

One last thing. Like with any pastry dough, make sure not to over-process the dough. The mixture ought to resemble coarse breadcrumbs rather than cookie dough.

The Deets 🔍

When rolling out you may want to use parchment or wax paper. Given the lack of gluten, the crust is more fragile and it will break easily if not handled with care. So we suggest rolling it out between two sheets of parchment paper. Easy peasy.

And talking about lack of gluten, this is the reason why the dough will crack slightly when baked. I’ve noticed that the cracking can be lessened by allowing the dough to rest overnight (rather than for an hour), though note that taste and texture will be the same. I also noted that by increasing the xanthan gum you can get a silky smooth crust, but at the cost of losing quite a bit of flakiness. So I most definitely sacrificed some aesthetics for the sake of best taste and texture. 🙅🏿

Freshly baked keto baked brie with strawberries
Gluten Free & Keto Baked Brie With A Flakey Pie Crust
Just cut keto baked brie with a flakey gluten free pie crust
Gluten Free & Keto Baked Brie With A Flakey Pie Crust

The Recipe Video

Freshly baked keto baked brie with a grain free pie crust

Gluten Free & Keto Baked Brie

Course: Entree
Cuisine: European
Keyword: gluten free, grain free, keto, low carb
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 387 kcal

Picture a ridiculously creamy brie paired with crunchy pecans and aromatic thyme, all wrapped up with our super flakey and tasty pie crust! This keto baked brie is surely a low carb entree for the books!

Print

Ingredients

For the pie crust

For the brie filling

  • 1 7-inch wheel brie cheese
  • 1/3 cup pecans roughly chopped
  • 1 teaspoon thyme
  • 1/4 teaspoon garlic powder

Serving suggestion

  • fresh strawberries

Instructions

  1. See video for guidance! Make a batch of our keto pie crust. 

  2. Preheat oven to 350°F/180°C and line a baking tray with parchment paper.

  3. Roll out pastry dough in between two sheets of parchment paper, lightly dusting with coconut flour as needed. Trim depending on the size of your brie (bake the trimmings into crackers!) 

  4. Scatter pecans, garlic powder and thyme in the center of the pie crust. Place brie wheel on top. 

  5. Brush edges with egg wash and fold around the wheel, trimming excess dough as needed. If any breakage occurs, just patch it up by pressing the dough together, or adding a trimming if need be. But if the dough becomes unmanageable (i.e. it warms up too much), pop it in the freezer for 10 minutes before carrying on.

  6. Place wrapped brie wheel onto prepared baking tray and freeze for at least 10 minutes (or overnight) prior to baking. Brush with egg wash and bake for 27-30 minutes, until golden all over. Be sure to keep an eye out for excessive browning after minute 15-17, as coconut flour can brown too quickly (varying from oven to oven). If needed, place aluminum foil to slow excessive the browning.

  7. Allow to rest for 10 minutes before serving, otherwise the melted brie will just ooze right out!

Recipe Notes

Please note that nutrition facts were calculated using the entire pastry crust (2g net carbs/serving). But you are likely to have leftover scraps, particularly if baking a 5-inch wheel rather than a 7-inch one. So net carbs per serving are more between 1 to 2g per serving.

Nutrition Facts
Gluten Free & Keto Baked Brie
Amount Per Serving
Calories 387 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 16g80%
Cholesterol 97mg32%
Sodium 469mg20%
Potassium 102mg3%
Carbohydrates 6g2%
Fiber 3g12%
Sugar 1g1%
Protein 13g26%
Vitamin A 700IU14%
Vitamin C 0.4mg0%
Calcium 120mg12%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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24 comments

  1. Kelli says:

    I made this recipe for my husband’s birthday. We are camping out at ocean in our RV. I premade the dough at home and refrigerated. Yesterday I rolled it out and wrapped it around brie. I didn’t add anything else (he’s picky). I even forgot egg wash. IT WAS SO YUMMY!!! It cooked up nice, golden brown, flakey. I took pics but I don’t see a place to post them. We even reheated this morning had some with our breakfast. You have the best recipes. I actually look forward to your emails!! Thank you so much!

  2. Vernon Thompson says:

    This is a great recipe, and I’ve made it four times in the last 6 weeks at my wife’s insistence.
    A couple of changes I’ve made seem to have progressively improved my outcomes. I cube the butter and put the butter and cheese in the freezer for about 20 minutes before it is added to the food processor. This seems to allow a few more pulses before the mixture turns to crumbs, and I get a bit more uniform consistency.
    Lastly, 10 minutes cooling time before cutting does little for me when it comes to preventing runaway brie. 20 minutes minimum with the triple cream wheel I get from Kirkland Washington’s famous warehouse club.
    Thanks for sharing such an excellent substitution for regular pastry. This sort of quality makes low-carb adherence a breeze.

  3. brianna says:

    Love your recipes! I recently had a blueberry brie at a party & loved it. Was wondering if you think it would work if I added blueberries mixed with the pecans?

  4. Joanne says:

    This looks delicious. I’m going to meld another yummy Brie recipe I have which tops it with dried cherries, a bit of honey and rosemary. Can’t wait to serve this on Thanksgiving. Your recipes are amazing and allow me to “cheat” in a still healthy way!

  5. Halee says:

    Question for everyone….When it suggests to let the dough rest overnight, does that mean to let the dough rest overnight before putting it over the cheese? or does it mean roll it over the cheese and let the cheese/dough rest overnight?

    Thank you!

    • Paola says:

      Unrolled! It just gives it ample time for the moisture to be distributed evenly (but you can use it even after just 1 hour, I’ve just noticed it’s easier to handle after an overnight rest) xo!

  6. Fariba says:

    Just love love love your recipe! It’s delicious. I made the crust and wrap and bake it today for Labor Day weekend and boy we just enjoyed it. Wow , the crust ❤️❤️❤️You want to it it alone. We paired with a glass of Red wine. Thank you 🙏 I’m gonna make the crust for pie next time.

  7. Lisa R. says:

    Can you make this without the rind? I don’t really care for it and I’d rather have the gooey Brie against the crust.

  8. April says:

    I’d made your pie crust before as well, so I didn’t hesitate to make this for a fall harvest event this weekend. What I didn’t foresee, was that EVERYONE was going to ask for the recipe!! Thank you!

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