These Mini Keto Brie Bites are the ideal low carb appetizer with two different options for fillings: sugar-free cranberry walnut or caramelized onion and mushrooms. Melted brie and puffy fathead dough are the perfect vessel for either sweet or savory. These little bites will be a hit with any guest at your next party.
Mini Brie Bites - Low Carb, Keto, LCHF, Grain-free, Gluten-free, Sugar-free
With the holidays upon us, I find myself always trying to prepare the best possible menu for each single event. There are so many foods that hold a nostalgic value or have become classic staples, and it is just so difficult to fit in each one of my favorite dishes. One year, I actually had a second Thanksgiving just to get to eat the other dishes that weren’t at the actual holiday meal. I’m not sure I should openly admit that, but I guess it stands to reinforce my neurotic tendencies about food.
Growing up, my family had fairly defined appetizer offerings before a holiday meal. For Thanksgiving, it was normally cheese, crackers, a smattering of sausages, and possibly a veggie plate with dip. For Christmas: shrimp cocktail and smoked fish. No idea who made these decisions, but year after year, that is what seemed to show up. No variety!
This Mini Keto Brie Bite recipe was born out of my need to switch it up. This low carb and keto-friendly recipe satisfies my eating habits but is also appealing to other guests since there’s something about melted brie that seems to make people forget they aren’t eating a real puff pastry. I’ve opted to give you two different topping choices here: Cranberry Walnut or Caramelized Onion and Mushroom. Why? Well, I like those combinations, and I find having both a sweet and savory option kitschy and fun. And, let’s be honest, the holidays are mostly about me and what I want to eat since I’m the one wielding the carving knife.
How to make Keto Brie Appetizer
- Cream Cheese
- Coconut flour
- Blanched almond flour
- Baking powder
- Fresh cranberries
- Orange extract
- Ground cinnamon
- Ground ginger
- Cremini mushrooms
- Dry white wine
- Fresh thyme
Some tips, tricks, and take-aways about the Keto Baked Brie Puff recipe and process:
Double the recipe for the topping of your choice if you don’t want half and half. If you want one consistent flavor, just double the recipe. I designed this recipe to allow you about half of each flavor. Variety is the spice of life, they say. However, my husband likes the cranberry better, and I like the mushroom/onion, so it works out for us.
Prebake your keto puff pastry. Because these are mini bites, the dough shell will bake rather quickly, but I found I was happier with the overall consistency of the “pastry” when I pre-baked it. If you put cheese on top of what is essentially a cheese based dough, you won’t get a distinct brie layer. I also found that the shell was not as crispy when I tried it without pre-baking. Six minutes in the oven was perfect. I pulled out the muffin tin, topped with a hunk of brie, and let the cheese melt down for about three minutes before removing and putting on the final topping.
Mise en place, “Everything in its place”. Because the keto dough shell does not need long in the oven, I find assembling this recipe to be much smoother if I have my brie cut and toppings made prior to baking. These bites are best served warm, so an efficient assembly line will allow that to happen.
Don’t reheat these in the microwave. The dough will be soggy. Yuck. I pop these little keto brie bites back into a 350 degree oven on a baking tray for a few minutes to bring everything back to life.
Other Low Carb Keto Appetizer Recipes
Mini Keto Brie Bites
These Mini Keto Brie Bites are the ideal low carb appetizer with two different options for fillings: sugar-free cranberry walnut or caramelized onion and mushrooms. Melted brie and puffy fathead dough are the perfect vessel for either sweet or savory
Cranberry Walnut Filling
- 1/2 cup fresh cranberries
- 1/4 cup water
- 1 Tbsp erythritol
- 1/4 tsp orange extract
- 1/4 tsp ground cinnamon
- 1/8 tsp ground ginger
Caramelized Onion & Mushroom Filling
- 1/3 cup yellow onion, thinly sliced
- 3 tbsp shallot, thinly sliced
- 2 Tbsp butter
- 2/3 cup cremini mushrooms, finely chopped
- 2 tbsp dry white wine
- 2 tsp fresh thyme leaves
- sea salt
- black pepper
- 3 Tbsp butter
- 1 oz. cream cheese
- 6 oz. shredded mozzarella cheese
- 1 large egg
- 1/4 cup coconut flour
- 3/4 cup blanched, ground almond flour
- 1/4 tsp baking powder
- pinch sea salt
Other Topping Elements
- 8 oz brie cheese, soft rind removed & cut into 1 inch chunks
- 2 Tbsp diced walnuts
Cranberry Walnut Filling
Combine all ingredients listed in a medium sauce pan over medium low heat. Cook down and smash cranberries with a potato masher to form a thick sauce, about 3-5 minutes. Set aside to cool.
Caramelized Onion & Mushroom
Melt 1 Tbsp butter in a medium saute pan over low heat. Add onions and shallots, cooking down until soft and brown, about 25 minutes. Be sure to occasionally stir. Remove onions. Increase heat to medium, melt remaining 1 Tbsp butter. Add mushrooms and cook for 1-2 minutes. Add wine to deglaze the pan and cook off the remaining liquid. Return onions to the pan and add fresh thyme leaves. Remove from heat. Set aside.
Dough & Assembly
Preheat oven to 375 degrees. Lightly oil two mini muffin tins and set aside.
Once the fillings are ready, make your dough by combining butter, cream cheese, and mozzarella in a large heat proof mixing bowl. Microwave on high until melted, about 2 minutes. Mix thoroughly, add egg and fold in with a spatula to combine as much as possible. Add flours, baking powder, and salt. Mix to combine--You may need to use your hands! Knead dough to thoroughly incorporate the flours into the cheese. Lay out a large piece of parchment. Oil slightly. Set dough int he middle. Top with a second piece of large parchment. Roll dough out to approximately 1/4 inch thick. Using a circle cookie cutter, cut out 36 circles. You may need to regroup the dough scraps and reroll a second time. Carefully line each muffin tin cup, pushing the dough inside to form a shell.
Prebake the shells for about 6 minutes. Remove from the oven. Place a 1 inch hunk of brie inside each shell. Return to the oven for 3 minutes or until melted. Remove and top with cranberry sauce and walnuts, or the onion mushroom mixture. Serve immediately.
Amount Per Serving: Calories: 78Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 113mgCarbohydrates: 2gNet Carbohydrates: 1gFiber: 1gSugar: 1gProtein: 4g
Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.
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Have you ever baked the shells the day before? I know you would have to reheat in the oven the day of in order to melt the cheese. They look delicious!
Noshin' & Num Nums
Hi Sharon, thanks so much! I haven’t tried prebaking the day before, but you might consider freezing the shells and then popping them in prior to serving.