I remember distinctively one New Year’s Eve – I was dragged along to some party. I don’t remember the specifics because it was still totally appropriate for me to ditch out early which I of course did. At the time I didn’t appreciate the ambiance, tablescape, or incredible appetizer spread. But, I do distinctively remember one thing. The brie. 

You know, that cheesy amazingness that is so decadent and everyone’s favorite on the cheese board? I had no concept that it could be wrapped up in a pastry and baked. With some fruity jam on top and it was heaven. What the whattt. I just thought it was normally room temp and you just slice and cracker it.

I didn’t know it could be served all oogy gooey and delicious! Whelp, this amazing little concept popped into my life when I was 19 and my life was never the same. 

Baked. Brie. Daaayum life is good, you guys. 

Do you guys remember the first time you had it? I was never a cheese gal until brie was introduced into my life. Then, you know. Things are never the same. 

I made two versions of this and my first version melted completely out of the crust onto the parchment paper and although delicious, not the most aesthetically pleasing. My second version melted a wee bit out of the crusty layer and I kind of loved it. Third time’s a charm, y’all. Or fourth, or fifth, just perseverance, you know. For me, for THIS recipe, third time’s a charm ๐Ÿ˜‰

I think the key is getting a brie wheel and keeping the rind (is that what it’s called?) on. It helps prevent the brie from oozing out prematurely. So let’s make some low carb and gluten free Baked Brie!!

In a bowl, whisk together the melted ghee and egg. Then, whisk in the almond flour and sea salt and allow to stand for a minute. 

I like to use blanched almond flour because it gives it that nice pastry look whereas natural almond flour or almond meal isn’t as finely ground and looks more rustic. 

Place the crust in between two sheets of parchment paper and roll it out with a rolling pin.

Peel the top layer of parchment paper off and discard. Lift the bottom layer (with the crust) onto a baking pan.

If the crust is a little sticky, let it stand or pop it in the fridge for a minute. If the crust feels bend-able and work-able (like a traditional crust) then you’re good to go. 

Place the brie wheel in the center and place some berries on top. I recommend crushing the berries first slightly with a fork and then placing them on top of the brie wheel. 

Fold the crust up on top of the brie. I left a top little window open so you can peek in and see the berries, but if you want to completely cover it, go for it. Use your finger to smooth out the crust, make sure there are no holes. 

Brush the crust with the whisked egg and sprinkle with sea salt. 

Bake it for 12 – 15 minutes, or until the crust is golden brown. I broiled mine for an additional 2 minutes to get things a bit more golden. 

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Baked Brie

  • Author: Lindsay// The Toasted Pine Nut
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25

Scale

Ingredients

  • 1/3 cup (6 tablespoons) ghee (or unsalted butter)
  • 1 egg
  • 1 cup blanched almond flour
  • 1/ 2 teaspoon sea salt
  • 8 oz. brie wheel
  • 1/2 cup berries (I used blackberry)
  • 1 egg, whisked for brushing
  • 1/2 teaspoon sea salt for sprinkling on the outside crust

Instructions

  1. Preheat oven to 350F.
  2. In a bowl, whisk together the melted ghee and egg. Then, whisk in the almond flour and sea salt and allow to stand for a minute.
  3. I like to use blanched almond flour because it gives it that nice pastry look whereas natural almond flour or almond meal isn’t as finely ground and looks more rustic.
  4. Place the crust in between two sheets of parchment paper and roll it out with a rolling pin
  5. Peel the top layer of parchment paper off and discard. Lift the bottom layer (with the crust) onto a baking pan.
  6. If the crust is a little sticky, let it stand or pop it in the fridge for a minute. If the crust feels bend-able and work-able (like a traditional crust) then you’re good to go.
  7. Place the brie wheel in the center and place some berries on top. I recommend crushing the berries first slightly with a fork and then placing them on top of the brie wheel.
  8. Fold the crust up on top of the brie. I left a top little window open so you can peek in and see the berries, but if you want to completely cover it, go for it. Use your finger to smooth out the crust, make sure there are no holes.
  9. Brush the crust with the whisked egg and sprinkle with sea salt.
  10. Bake it for 12 – 15 minutes, or until the crust is golden brown. I broiled mine for an additional 2 minutes to get things a bit more golden.


Notes

  • Per serving: Calories 222; Fat 19.6g (Sat 9.7g); Protein 7.8g; Carb 3.2g (net carb 1.6g); Fiber 1.6g; Sodium 290mg

Nutrition

  • Serving Size: 10

Enjoy!! xo