Baked Brie & Cranberry Festive Cups 🎄 gluten free & keto
These keto brie cranberry cups make for one killer holiday entree. Think oozing brie, topped with our deliciously sweet and tangy cranberry relish, crunchy pecans, and aromatic rosemary. All wrapped up in one killer (and easy peasy!) dough.
You might (or not!) be surprised to hear that we use our grain-free tortilla dough here…! Though given that it makes killer crackers and flatbreads too, it might not be that surprising.
KETO BRIE CRANBERRY FESTIVE CUPS 🎄
COURSE: APPETIZER, BREAD CUISINE: GLUTEN FREE, KETOGENIC PREP TIME: 10 MINUTES COOK TIME: 5 MINUTES TOTAL TIME: 15 MINUTES SERVINGS:
6
CUPS CALORIES: 89 KCAL
These keto brie cranberry cups make for one killer holiday entree. Think oozing brie, topped with our deliciously sweet and tangy cranberry relish, crunchy pecans, and aromatic rosemary. All wrapped up in one killer (and easy peasy!) dough.
INGREDIENTS
FOR THE DOUGH:
96 g almond flour
24 g coconut flour
2 teaspoons xanthan gum
1 teaspoon baking powder
1/8-1/4 teaspoon kosher salt depending on whether sweet or savory
2 teaspoons apple cider vinegar
1 egg lightly beaten
3 teaspoons water
FOR THE KETO BRIE CRANBERRY FILLING
1 5-inch wheel brie cheese diced
40 g roughly chopped pecans
1 tablespoon very finely minced rosemary
100 g keto cranberry relish or cranberry sauce of choice
TO SERVE (OPTIONAL):
arugula
extra virgin olive oil to taste
balsamic vinegar to taste
METRIC - US Cups
INSTRUCTIONS
FOR THE DOUGH:
Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined.
Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water. Stop the food processor once the dough forms into a ball. The dough will be sticky to touch.
Wrap dough in cling film and knead it through the plastic for a minute or two. Think of it a bit like a stress ball. Allow dough to rest for 10 minutes (and up to two days in the fridge).
Break the dough into eight 1” balls (26g a piece). Roll out between two sheets of parchment or waxed paper with a rolling pin or using a tortilla press. If fuzzy about presentation, trim edges. The dough recipe (inevitably) makes a bit extra, so we suggest turning it into crackers.
Preheat oven to 350°F/180°C.
Fit pastry rounds onto a muffin tray. Fill with brie, pecans, rosemary, cranberry relish, and brie again. Finish off with freshly ground black pepper to taste.
Bake for 10-16 minutes (depending on thickness), until pastry is golden and cheese is fully melted. Keep an eye on them, as coconut flour has the tendency to suddenly brown very quickly! Serve right away.
These guys are best served warm and straight from the oven, but they also do re-warm quite well.
Note that you can assemble the cups a day before, wrap the muffin tray with cling film, and bake straight from the fridge as needed.
