Arrow Created with Sketch. Back to The Recipes Keto Cranberry Brie Bites Low Carb Snacks and Apps np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 14 Ratings PRINT Prep Time 40 minutes Cook Time 25 minutes Serving Yield 48 bites These one bite wonders combine classic flavors while remaining low carb and keto-friendly for guests or family members with dietary needs and preferences of all kinds. Each mini appetizer is assembled with tender almond flour dough, a dollop of quick homemade sugar-free cranberry sauce, and a slice of brie. Once they're fresh out of the oven, these canapés are so melty and enticing that you'll be reaching for another, and another, and another. By: All Day I Dream About Food Ingredients For the sugar-free cranberry sauce: 6 ounces whole cranberries, fresh or frozen 1/3 cup water 1/4 cup sugar-free powdered sweetener such as Swerve For the pastry: 2 1/4 cups almond flour, plus more for dusting 2 tablespoons sugar-free powdered sweetener such as Swerve 2 teaspoons baking powder 1/2 teaspoon salt 2 large Pete and Gerry’s Organic Eggs 1/4 cup (1/2 stick) unsalted butter, melted and slightly cooled For the filling: 6 ounces brie, cut into 1/2" cubes Cooled sugar-free cranberry sauce 1/4 cup chopped toasted walnuts, (optional) 3-4 sprigs fresh rosemary, for garnish Nutritional Information Check out the nutritional information for these keto cranberry brie bites here. Directions Please note this recipe makes 48 mini cranberry brie bites. A full batch is perfect for a larger party, but if you’re having a more intimate gathering, you can simply make a half batch instead. To make the sugar-free cranberry sauce: Step 1 If making cranberry sauce from scratch, place the cranberries and water in a large saucepan and set over medium heat. Bring to a simmer, then reduce heat to medium low. Simmer until most of the cranberries have popped and released their juices, about 5 to 10 minutes. Remove from heat and stir in the powdered sweetener. Set aside to cool. To make the pastry: Step 1 Preheat oven to 325F and grease 2 standard 24-cup mini muffin pans. You may need to work in batches (or simply make a half batch) if you only have one pan. Step 2 In a large bowl, whisk together the almond flour, powdered sweetener, baking powder, and salt. Stir in the eggs and melted butter until the dough comes together. Gather the dough into a ball. Step 3 Dust a work surface lightly with more almond flour and transfer the dough to the work surface. Cover the dough with waxed paper or parchment paper and roll out to an even 1/4" thickness. Step 4 Cut out tart crusts using a 2” round cookie cutter. Lift cut-outs carefully with an offset spatula and press each lightly into their own cup in the prepared mini muffin pan. Don’t press too firmly into the bottom of the cup, as they may stick after baking (see notes). Step 5 Gather the scraps and re-roll dough as many times as needed to make 48 tart crusts in total (see notes). To assemble the bites: Step 1 Gently press a piece of brie into each round of dough. Add a teaspoon of sugar-free cranberry sauce on top of each bite. Step 2 Bake bites at 325F for about 15 minutes, until the brie is bubbly and the edges are just golden brown. Remove and let cool in the pan 10 to 15 minutes, then gently loosen and lift bites out with a small sharp knife. Sprinkle with chopped walnuts and rosemary leaves if desired. Farm Team Tips: If you have any leftover sugar-free cranberry sauce from Thanksgiving, you can use that for the cranberries. If you’re starting from scratch, be sure to make the cranberry sauce first so it’s fully cooled when you are ready to assemble your tarts. The brie will be much easier to work with when it’s cold. Brie is sticky and gooey at the best of times, but more so when it’s warm, so keep it chilled until you cut it. Unlike conventional pastry, you can re-roll this dough as much as you like. It stays tender and easy to work with, and won't get tough the more you work with it, as a wheat based pastry would. It’s flexible and easy to place in the mini muffin tins but, don’t try to push it down into the bottoms too firmly or it may stick more during baking. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Diane Goldbach January 15, 2021 I think you will like this! Reply Page 1 Created with Sketch. Lori December 30, 2020 Can you freeze the leftovers? I’ve already baked all 48! They are delicious! Reply Page 1 Created with Sketch. 1 Reply Marco December 31, 2020 Hey Lori, You can certainly freeze these bites! Just make sure you freeze them flat so the filling won't make them stick or crumble together. You will want to reheat them covered (to prevent burning) at 300-325 for about 10-20 minutes depending on how hot you want them to be when serving. Reply Page 1 Created with Sketch. Carolyn Ware December 23, 2020 I’m about to make these for tomorrow. It’s okay to reheat before serving tomorrow right? Reply Page 1 Created with Sketch. 1 Reply Marco December 23, 2020 Hey Carolyn, This should be fine, just keep the oven at a lower temperature, 275 to 325ish. And keep an eye on them. Reply Page 1 Created with Sketch. Edith Workman December 22, 2020 I don't have Brie cheese. Could I use something else? Reply Page 1 Created with Sketch. 1 Reply Marco December 22, 2020 Hi Edith, You could substitute the Brie cheese with Camembert or any other soft cheese. Just note that the taste will differ from the original. Reply Page 1 Created with Sketch. Margery Reynolds December 22, 2020 Do you remove the rind of the Brie before cubing it? Also could these be assembled in advance, refrigerated, then heated later? Thanks! Reply Page 1 Created with Sketch. 1 Reply Marco December 22, 2020 Hi Margery, Yes, we do recommend taking the rind off so you get a really creamy texture! Additionally, you can make these in advance. You should make the filling and the pastry as if you were baking them that day, just don't actually bake them. Place them on a baking tray and freeze them flat for six hours to overnight. Once they are completely formed you can transfer them to a bag or container to be easier stored. When you bake them they may need a few extra minutes in the oven. Reply Page 1 Created with Sketch. Beth December 21, 2020 Can you make these ahead and freeze or refrigerate? Reply Page 1 Created with Sketch. 1 Reply Marco December 22, 2020 Hi Beth, Absolutely! Make the filling and the pastry as if you were baking them that day, just don't actually bake them. Place them on a baking tray and freeze them flat for six hours to overnight. Once they are completely formed you can transfer them to a bag or container to be easier stored. When you bake them they may need a few extra minutes in the oven. Reply Page 1 Created with Sketch. Robyn December 21, 2020 These look absolutely delicious! Going to make them for Christmas 💕 Reply Page 1 Created with Sketch. 1 Reply Marco December 21, 2020 Hey Robyn, Sounds like a plan to us! Merry Christmas to you and your family! Reply Page 1 Created with Sketch. connie zuck December 20, 2020 Cranberry-Brie Bites LOWCARB Reply Page 1 Created with Sketch. Anne December 20, 2020 Sounds delicious I'll be making for Christmas 🎄 eve 2020 Reply Page 1 Created with Sketch.