Keto oven-baked Brie cheese

Keto oven-baked Brie cheese

Elegant. Creamy. Comforting. Keto. Enjoy the magnificent flavor of warm Brie, paired with a savory blend of fresh herbs and toasted nuts. Your next cocktail party just got easier! Brie works beautifully as a dessert course, too.

Keto oven-baked Brie cheese

Elegant. Creamy. Comforting. Keto. Enjoy the magnificent flavor of warm Brie, paired with a savory blend of fresh herbs and toasted nuts. Your next cocktail party just got easier! Brie works beautifully as a dessert course, too.
USMetric
4 servingservings

Ingredients

  • 9 oz. 250 g Brie cheese or Camembert cheese
  • 2 oz. 60 g pecans or walnuts
  • 1 1 garlic clovegarlic cloves
  • 1 tbsp 1 tbsp fresh rosemary or fresh thyme or fresh parsley
  • 1 tbsp 1 tbsp olive oil
  • salt and pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C). Place the cheese on a sheet pan lined with parchment paper or in a small nonstick baking dish.
  2. Mince garlic and chop the nuts and herbs coarsely. Mix all three together with the olive oil. Add salt and pepper.
  3. Place the nut mixture on the cheese and bake for 10 minutes or until cheese is warm and soft and nuts are toasted. Serve warm or lukewarm.

Tip!

If you're feeding a crowd, use a larger wheel of Brie. Just double or triple the topping ingredients and plan for more baking time. Serve with keto seeded crackers or thinly sliced pears or apples if you can tolerate fruit. Or alone with a fork.

Goes great with

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25 comments

  1. Val
    This is great with pork rinds for dipping.
  2. Jess
    Heads up, this recipe says 400 degrees Ferenheight and also 200 degrees Ferenheight, seems to be a typo.

    Sounds delicious, and an easy appetizer!

    Replies: #3, #20
  3. Kristin Berglund Team Diet Doctor

    Heads up, this recipe says 400 degrees Ferenheight and also 200 degrees Ferenheight, seems to be a typo.

    Sounds delicious, and an easy appetizer!

    Hi Jess!

    Thank you for telling us! It's corrected now.

  4. Sandra
    i have not found , anywhere on here, what's a serving size. i cannot just "eat till I am full", ill go over my carb intake (wanting to keep it under 20 carbs per day) - so please put what a serving size it ! thanks!
    Replies: #18, #21
  5. Patricia
    I do 6oz. Meat lunck & dinner as it keeps my full & subtract the fiber & alchole sugar from total carbs . Aonly alchole sugar thats in some foods .
    Reply: #19
  6. Chelsea
    Thanks so much for all these great and helpful recipes. I have just one concern. The recipes do clearly state how many servings are in the dish, however, I'm unsure how much 1 serving consists of. I am concerned about this because I keep a strict look on how many carbs I consume each day. And without clearly knowing the serving amount it is just impossible to know how many carbs I'm having in any of these dishes. It is probably somewhere on this page and I'm just overlooking it. But any help to these spacifics would be absolutely appreciated, otherwise I wouldn't know how much to eat?
  7. Denise
    what do you eat this on?
  8. Eric
    Where do you get your nutritional values? When I enter the individual ingredients into CRON-O-Meter, I get 64% Fat, 6% Carbs, and 30% protein. not 82, 17, &1 as indicated by the Nutrition box.
    Reply: #9
  9. Peter Biörck Team Diet Doctor
    Hi Eric!

    I'm not sure exactly where the recipe team collects their data.

    But the given data is E% not weight% and we only count net carbs (Total carbs -fiber).

    Where do you get your nutritional values? When I enter the individual ingredients into CRON-O-Meter, I get 64% Fat, 6% Carbs, and 30% protein. not 82, 17, &1 as indicated by the Nutrition box.

  10. Nell
    I made this baked brie for Christmas Eve, with pistachios and it was a really big hit!!
  11. Deborah
    A lot of baked brie recipes say to remove the top crust before baking. This recipe doesn't say anything about that. Do you peel off the top? Or leave it on?
  12. Katie Delgado
    I have the same question as Deborah. Take the top off? Thanks!
  13. Patsy
    Why take the top off?
  14. GENE
    I followed this recipe and it's delicious. However 10 mins at 400degF made cheese melt. Do you suggest turning oven off after it was preheated and just keep meal inside for 10 minutes after oven is turned off?
  15. Judy
    This recipe is great with the KetoSeed Crackers or just a spoon! Was a hit at our house Thanks all the great recipes!
  16. Linda
    I made it with camembert and it was perfect!!! Served it with a boiled egg each that I cut in four, 2 slices of thick fried bacon and your low carb blackberry cobbler as dessert. Amazing evening meal ^^

    I don't understand previous commenters about serving size confusions...
    Each recipe explains how many servings it is for, and you can even lower or up that number and the ingredient list adjusts accordingly.

    So if you make it for 4, then simply a quarter of what you made is one portion.

  17. Angelique
    For serving amount look above the word "ingredients"(ingredient list) and toward the right it show you the serving size. All the recipes on here have the same format. I enjoy being able to increase the serving size to double recipes and freeze leftovers.
    Hope this helps.
  18. Susie
    Sandra, the serving size is to the right of the US/ metric button. Just scroll to 1 and that’s your serving size.
  19. Una
    This recipe as it comes, with 250g or roughly 8 or 9 ozs of brie, is for four people! If you just want one, then go to the serving size and change it. It always gives US and Metric, although the Metric can be a bit ambiguous at times, even though the company is in Stockholm, but it's really geared up for the American market - even names of vegetables!

    The problem with many of these recipes isi that in fact there are not always weights and measurements, or millilitres instead of grams for solids. I am not American, and we don't cook like that in England by cups - or any old sized chicken breast meat. We weigh and measure things unless you are a chef in some high class restaurant! Tablespoons on here are also a bit dubious and suspect they are American ones rather than Stockholm ones. Tablespoons in England are for the table - aka serving, and two times a desertspoon, so the spoons can throw a recipe very easily out of sync. We also have rounded soup spoons unlike the rest of Europe.

  20. Una
    It has now been changed to 200C - which is quite hot for something like this! I will put it no higher than 180C in a fan oven, which we all have over here in England except for the many who cook by mains gas, and so they'll have to find the gas mark for that.
  21. Jamie
    First world problems!
  22. Victoria
    Do you remove cheese hard covering when using Brie or Cambert cheese....I need to know!
    Reply: #23
  23. Kristin Parker Team Diet Doctor
    Take a look at the picture of the recipe; you can see that the white rind is left on the Brie. If there is a covering apart from that, you can remove it.
  24. Sally
    Many people put a cross-hatch on top of the Brie with a sharp knife so the middle part softens but does not run all over. Just an idea from a seasoned cook.
  25. Bonnie
    Better without the garlic in the nut topping.

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