This Keto Brie en Croute recipe - AKA Keto Baked Brie - is not only festive, it's super easy to make. Stuffed with savory mushrooms, it's decadent AND gluten free!
Brie has been a part of our Christmas and New Year’s Eve traditions for about a decade now - ESPECIALLY NYE.
We used to do what we called “Kilobrie” as a NYE tradition. It was exactly what it sounded like - we’d get a Kilogram round of brie, wrap it in my cream cheese pastry dough, bake it, and have at it.
We’d usually come to regret our decisions after the fact... but not enough to prevent us from doing it again the following year!
The thing is... that pastry dough wasn’t exactly low carb, AND it became problematic when we discovered my gluten allergy.
So... we came up with a Keto Brie en Croute.
It’s also naturally gluten free, so very inclusive... and, as a bonus, you don’t even have to figure out keto crackers! The pastry dough it’s wrapped in also serves as a handy - and tasty - vector for that gooey melted cheese!
Because we have zero chill when it comes to baking brie, I do have to serve up a bit of a caveat here:
The nutritional information provided is for 4 servings, though this can easily serve 6 - or more, if there are other appetizers involved.
The 3 grams of fiber, when deducted from the total carb count, leaves you with 8 grams of net carbs per LARGE serving. For 6 servings, that would mean about 6 grams of net carbs per serving.
Or, you know, 16 grams of net carbs if you split the thing between two people as a “meal”, LOL.
Hey, don’t judge...
Ingredients
This recipe uses really basic ingredients - you shouldn’t have any trouble finding everything you need, in pretty much any larger grocery store.
As always, I have a few ingredient notes for you:
Super Fine Almond Flour - Look for “super fine” specifically - it’s not the same as “almond meal”, which will give your dough a grainy texture.
Shredded Mozzarella - I like using pre-shredded “Pizza Mozzarella”.
Cream Cheese - Use full-fat cream cheese. Lower fat ones would probably work, but tend to be carbier.
Mushrooms - we generally use Crimini Mushrooms / Baby Bella Mushrooms, but you can really use whatever kind of mushrooms you love!
Small Onion - I’ll usually use a yellow onion, but you can really use whatever kind you like / have on hand.
Dry White Wine - You can skip this if you want.
Dried Thyme - you can use 1 teaspoon Dried Rosemary if you prefer - I’ll usually measure the teaspoon worth, then crush it up a bit before adding it to the pan.
Everything Else
Rounding out this recipe, you will need:
Brie
Large Eggs
Olive oil
Baking Powder
Xanthan Gum
Salt and Pepper
... I just don’t have anything else to add, as far as these last few ingredients go!
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How to Make Keto Brie En Croute
The full recipe is in the printable recipe card at the end of this post, here is a pictorial walk through:
Mushroom Topping:
In a large nonstick pan, saute mushrooms, and onion in the olive oil.
Cook until onion is translucent and mushrooms are soft. Add the wine, stir well and simmer until the liquid cooks off. Remove from heat.
Season with thyme, then salt and pepper to taste.
Keto Pastry Dough:
Measure mozzarella cheese and cream cheese into a microwave-safe bowl. Heat - 30-45 seconds at a time - until cheese has melted.
Measure remaining ingredients into a food processor - except the egg - blitz to combine. Add the egg, blitz once more to fully combine.
Add melted cheese to the food processor, pulse until well combined - you don’t want to see any sections of unmixed cheese.
Assembly:
Preheat oven to 400 F, line a baking sheet with parchment paper.
Cut as much rind off the cheese as you like - We tend to fully trim it, others will just cut the top off.
Roll the keto pastry dough out between sheets of parchment paper, aiming to make it a circle about 12" in diameter. Place on prepared baking sheet.
Top with the remaining mushroom filling, mounding slightly in the center.
Loosely fold in the ends of the dough to the center, overlapping for a loose seal.
Bake for 20-25 minutes, until desired level of golden.
Crunchy Keto Crackers.
Leftovers
Keto Brie en Croute is definitely best served fresh from the oven.
If you have leftovers, allow them to cool to room temperature, then wrap in plastic wrap or transfer to an airtight container.
Will keep good for 3+ days in the fridge - reheat before serving!
More Keto Finger Foods
Looking for more low carb finger foods to serve at your next party, or bring to a potluck? Here are a few more ideas for you!
Antipasto Skewers
Armadillo Eggs
Bacon Wrapped Chicken Livers
Cucumber Shrimp Canapes
Greek Salad Skewers
Mojito Fruit Dip with Berry Skewers
Mozzarella Sticks
Muffaletta Skewers
Mushroom Turnovers
Pepperoni Chips
Potstickers
Pumpkin Fat Bombs
Sauerkraut Buns
Smoked Jalapeno Poppers
Smoked Salmon Canapes
Stuffed Grape Leaves
Keto Brie En Croute with Mushrooms
Equipment
- 1 Baking sheet
- Parchment paper
Ingredients
Mushroom Topping
- 1 tablespoon Olive oil
- 8 oz Mushrooms of choice We used crimini.
- ½ Small Onion Finely chopped
- 2 tablespoon Dry White Wine
- ½ teaspoon Dried Thyme or 1 teaspoon Dried Rosemary
- Salt and Pepper
Keto Pastry Dough:
- 1 ⅓ cup Shredded Mozzarella
- 2 oz Cream Cheese
- ¾ cup Super Fine Almond Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Xanthan Gum
- 1 Large Egg
Assembly:
- 8 oz Brie
- 1 Large Egg
Instructions
Mushroom Topping:
- In a large nonstick pan, saute mushrooms, and onion in the olive oil.
- Cook until onion is translucent and mushrooms are soft. Add the wine, stir well and simmer until the liquid cooks off. Remove from heat.
- Season with thyme, then salt and pepper to taste.
Keto Pastry Dough:
- Measure mozzarella cheese and cream cheese into a microwave-safe bowl. Heat - 30-45 seconds at a time - until cheese has melted.
- Measure remaining ingredients into a food processor - except the egg - blitz to combine. Add the egg, blitz once more to fully combine.
- Add melted cheese to the food processor, pulse until well combined - you don’t want to see any sections of unmixed cheese.
Assembly:
- Preheat oven to 400 F, line a baking sheet with parchment paper.
- Cut as much rind off the cheese as you like - We tend to fully trim it, others will just cut the top off.
- Roll the pastry dough out between sheets of parchment paper, aiming to make it a circle about 12" in diameter. Place on prepared baking sheet.
- Spoon half of the cooked mushroom mixture in the center of the dough, top with the trimmed brie wheel. If you only cut the top off, place it cut side up.
- Top with the remaining mushroom filling, mounding slightly in the center.
- Loosely fold in the ends of the dough to the center, overlapping for a loose seal.
- Whisk the egg and 1 teaspoon water together in a small bowl, brush all over exposed surface of the dough.
- Bake for 20-25 minutes, until desired level of golden.
- Serve hot, with your choice of keto vegetables, Keto Tortilla Chips and/or Crunchy Keto Crackers. (See post for links to those recipes!)
Notes
Nutrition
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One of our favourite keto-friendly holiday traditions - hope you love it as much as we do!