- 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
- Preheat oven to 350F.
- 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.
- 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
- Serving Size: 10