Low-Carb Cranberry & Walnut Baked Brie

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This spiced Cranberry & Walnut Hardened Brie makes a perfect festive leisure circle appetiser. It's oblong: A fast cranberry zestfulness gets situated on top of a creamy roller of brie before beingness sunbaked until it's gooey inner.


You can copulate this with any keto communication pyrotechnic or alter monastic chips. My voting is for solon chips! If you're making this for a band, you can leave the hot conception until you tug your direction. That way it'll be perfect hot when served!

Ingredients (makes 8 servings)

  • 2 tbsp unsalted butter (28 g/ 1 oz)
  • 1/4 cup brown sugar substitute such as Sukrin Gold or Lakanto (40 g/ 1.4 oz)
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • zest of 1 organic orange, about 2 tbsp
  • 1/2 cup cranberries (50 g/ 1.8 oz)
  • 1/2 cup walnuts (50 g/ 1.8 oz)
  • 8 oz wheel of double cream brie (225 g)

Instructions

  1.  Preheat oven to 175 °C/ 350 °F, fan assisted, and line a baking sheet with parchment.
  2.  In a small pot over medium heat combine the butter, low-carb sweetener, cinnamon, nutmeg and orange zest. Low-Carb Cranberry & Walnut Baked Brie
  3. Add the cranberries and simmer just until they have popped. Low-Carb Cranberry & Walnut Baked Brie
  4.  Stir in the nuts. Low-Carb Cranberry & Walnut Baked Brie
  5. Place the brie on the baking sheet and top with the cranberry mixture. Low-Carb Cranberry & Walnut Baked Brie
  6. Transfer to oven and bake 10 minutes or until it’s hot and gooey in the center. Low-Carb Cranberry & Walnut Baked Brie
  7. Store in an airtight container in the refrigerator for up to 4 days. Reheat in a 175 °C/ 350 °F oven until hot, about 7-10 minutes.

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