This keto baked brie, all wrapped up with our super flaky pie crust, is surely a low carb entree for the books!
Gluten Free & Keto Baked Brie 🧀
With our flakey pie crust!
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!
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.
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.
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.
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.
Keto Baked Brie (with a legit pie crust!)
For the pie crust
- 1 batch gluten free & keto pie crust
For the brie filling
- 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!