Home » entrees » Keto Baked Brie (with a legit pie crust!) 🧀

Keto Baked Brie (with a legit pie crust!) 🧀

This keto baked brie, all wrapped up with my super flaky pie crust, 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 legit pie crust!)

Gluten Free & Keto Baked Brie 🧀

With my flaky pie crust!

Many of you already know and love my (suuuper flaky!) keto pie crust, already used anywhere from our epic pies (think pumpkin, ‘apple’ and even hand pies!) to beef empanadas and quiches

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

So wrap up that ridiculously creamy brie, throw in some crunchy pecans, aromatic thyme and whip up an entree for the books!

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, I always favor Anthony’s (best taste and texture 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 I 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

And… the video story!

Freshly baked keto baked brie with a grain free pie crust

Keto Baked Brie (with a legit pie crust!)

This keto baked brie, all wrapped up with our super flaky pie crust, is surely a low carb entree for the books! 
5 from 9 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Entree
Cuisine European, Keto
Servings 8 servings
Calories 387 kcal


For the pie crust

For the brie filling

Serving suggestion

  • fresh strawberries optional


  • See video for guidance! Whip up a batch of our keto pie crust. 
  • Preheat oven to 350°F/180°C and line a baking tray with parchment paper.
  • 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!) 
  • Scatter pecans, garlic powder and thyme in the center of the pie crust. Place brie wheel on top. 
  • 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.
  • 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.
  • Allow to rest for 10 minutes before serving, otherwise the melted brie will just ooze right out!



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.


Calories: 387kcal | Carbohydrates: 6g | Protein: 13g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 97mg | Sodium: 469mg | Potassium: 102mg | Fiber: 3g | Sugar: 1g | Vitamin A: 700IU | Vitamin C: 0.4mg | Calcium: 120mg | Iron: 1.1mg
Keyword gluten free baked brie, keto baked brie, low carb baked brie
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!


  1. Berta says:

    Hi Paola, I share in everyone else’s love & admiration for your recipe creativity. I happily own your cookbooks and use them. I made this yesterday night and my dough looked like cookie dough more than bread crumbs. Today I made the dough 2 more times, same. As a result, after baking 35 minutes on 350 my dough still looks raw in color though it tastes cooked. What am I doing wrong?

    • Paola van der Hulst says:

      I love to serve it up as a starter with cold meats, but a salad starter would be lovely too (great idea!) xo!

  2. Kelli says:

    5 stars
    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!

  3. Vernon Thompson says:

    5 stars
    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.

  4. 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?

  5. 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!

    • Sierra Pierson says:

      5 stars
      Caramelized onions would be a good savoury substitute. Or even some crispy bacon…or both together. A bit of Rosemary would pair really well too.

    • Mira says:

      I was so excited to find this recipe since I love baked brie. Some websites, though, make it without a crust or they make a mozzarella crust and neither are the same. So, I pretty much gave up this appetizer on Keto. That is, until I found your recipe! My difference: I make a slightly sweetened raspberry sauce to cut through the tartness of the brie.

      Thank you SO much. Can’t wait to try it.

  6. 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!

      • Angelique says:

        Thanks for clarifying Paola! You’ve been a savior for me as I embarked in my keto journey 😀 141 days and counting!
        I’m planning to make this for Thanksgiving dinner 😋 and wanted to clarify: you recommend to freeze the whole brie wrapped in rough dough overnight or is fridge only OK if overnighting?? Thank you! 😚 xo

          • Angelique says:

            5 stars
            No worries! Thanks for getting back to me so fast! I was able to get it all done Wednesday night before Thanksgiving. I gave the freshly made dough about 4 hours in the fridge before rolling it out and prepping the brie. I kept it ready-to-bake in the FRIDGE 🙂 overnight and popped it in the oven 45 minutes before we started dinner… Baked for just under 30 and rest for 15 and it was perfect. I even had leftover dough and baked myself some crackers!!! Delicious and decadent – perfect for a Holiday meal, plus, it pleased everyone, keto or not!!! It was a huge hit, thank you Paola – You now have a fan for life :D!!!
            I would like to emphazise your comment on working fast… Holy cannoli, yes, you have to be lightning fast, especially when making the crackers, because they’re so tiny, they warm up and kinda melt real fast!! I ended up giving up using mold and making thumb-shaped mini rounds ones 🙂 That worked though!!!! SO DELICIOUS!!! Thanks again!

  7. Fariba says:

    5 stars
    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.

  8. 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.

  9. April says:

    5 stars
    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!

  10. Molly Isabella says:

    5 stars
    I cannot stop wanting to make EVERY SINGLE RECIPE you post!

    This crust is truly my favorite, keto or not! This might have to happen VERY soon!

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