Elegant. Creamy. Comforting. Keto. Enjoy the magnificent flavor of warm Brie, paired with a savory blend of fresh herbs and toasted nuts. Your next co*cktail party just got easier! Brie works beautifully as a dessert course, too.
September 3 2016 recipe by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Appetizer, Dessert
Elegant. Creamy. Comforting. Keto. Enjoy the magnificent flavor of warm Brie, paired with a savory blend of fresh herbs and toasted nuts. Your next co*cktail party just got easier! Brie works beautifully as a dessert course, too.
USMetric
4 servingservings
Ingredients
- 9 oz. 260 g brie cheese or Camembert cheese
- 1 1 garlic clove, mincedgarlic cloves, minced
- 1 tbsp 1 tbsp fresh rosemary, coarsely chopped
- 2 oz. 55 g pecans or walnuts, coarsely chopped
- 1 tbsp 1 tbsp olive oil
- salt and pepper
This recipe has been added to the shopping list.
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Making low carb simple
Instructions
Instructions are for 4 servings. Please modify as needed.
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.
In a small bowl, mix the garlic, herb and nuts together with the olive oil. Add salt and pepper to taste.
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.
Tips
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 enjoy on its own with a fork.
Mix up the herbs! You can also use fresh parsley or thyme to get new exciting flavor combos.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
40 comments
1
Val
September 3 2016
This is great with pork rinds for dipping.
2
Jess
September 3 2016
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
Reply to comment #2 by Jess
Kristin Berglund Team Diet Doctor
September 4 2016
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
January 31 2017
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!
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5
Patricia
January 31 2017
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
April 4 2017
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
May 8 2017
what do you eat this on?
8
Eric
October 29 2017
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
Reply to comment #8 by Eric
Peter Biörck Team Diet Doctor
October 29 2017
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
December 27 2017
I made this baked brie for Christmas Eve, with pistachios and it was a really big hit!!
11
Deborah
May 14 2018
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?
Reply: #30
12
Katie Delgado
July 5 2018
I have the same question as Deborah. Take the top off? Thanks!
13
Patsy
August 5 2018
Why take the top off?
14
GENE
August 9 2018
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
August 19 2018
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
August 29 2018
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
September 15 2018
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.Reply to comment #4 by Sandra
Susie
October 26 2018
Sandra, the serving size is to the right of the US/ metric button. Just scroll to 1 and that’s your serving size.
19
Reply to comment #5 by Patricia
Una
January 2 2019
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
Reply to comment #2 by Jess
Una
January 2 2019
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
Reply to comment #4 by Sandra
Jamie
January 7 2019
First world problems!
22
Victoria
January 27 2019
Do you remove cheese hard covering when using Brie or Cambert cheese....I need to know!
Reply: #23
23
Reply to comment #22 by Victoria
Kristin Parker Team Diet Doctor
January 28 2019
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
January 31 2019
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
January 31 2019
Better without the garlic in the nut topping.
26
Stef
May 8 2019
Can you do it with tartiflette cheese?
Reply: #27
27
Reply to comment #26 by Stef
Kristin Parker Team Diet Doctor
May 9 2019
Can you do it with tartiflette cheese?
I am not familiar with that cheese. If it is soft and melts well, like brie, it might make a good substitute.
28
Tatiana
June 15 2019
Just tried out this recipe. It is OUT OF THIS WORLD@!!! So good....Combined with a side salad with greens and small glass of dry wine. I feel I just ate in a fine dining restaurant......So many thanks for this recipe!!!!
29
Steve McIntosh
January 6 2020
Thanks very much for this. It worked really well.
30
Reply to comment #11 by Deborah
Ola
April 1 2020
I always peel off the top. It’s perfect melted 😋
31
Judi
June 21 2020
if you have toasted pecan halves, they work well for dipping... we toast ours with butter, salt, and pepper (we do 2 lbs at a time-makes the house smell delicious) and store them in small containers. then we just pull them out for things like this. they are esp great with the brie, but are good additions to a keto charcuterie.
Reply: #32
32
Reply to comment #31 by Judi
Kerry Merritt Team Diet Doctor
June 21 2020
if you have toasted pecan halves, they work well for dipping... we toast ours with butter, salt, and pepper (we do 2 lbs at a time-makes the house smell delicious) and store them in small containers. then we just pull them out for things like this. they are esp great with the brie, but are good additions to a keto charcuterie.
Great idea! That sounds wonderful! Just be sure to include the carbs for the pecans!
33
Dee Adams
July 8 2020
I’m not doing net carbs, just a low carb diet. Can you tell me if there’s a total carb count for this recipe? If it’s in here, I apologize, I couldn’t find it.
Reply: #34
34
Reply to comment #33 by Dee Adams
Crystal Pullen Team Diet Doctor
July 8 2020
I’m not doing net carbs, just a low carb diet. Can you tell me if there’s a total carb count for this recipe? If it’s in here, I apologize, I couldn’t find it.
For Total Carbs on any of our recipes, add the Net Carbs and Fiber. In this specific case, it is 1 + 1 for 2 Total Carbs.
35
Donna
August 26 2020
This was a great taste!
Reply: #36
36
Reply to comment #35 by Donna
Kristin Parker Team Diet Doctor
August 26 2020
This was a great taste!
I'm glad you enjoyed it! I've made it for company as well and it was well received!
37
Verónica
September 9 2020
Hi, can I replace the brie with provolone?
Reply: #38
38
Reply to comment #37 by Verónica
Crystal Pullen Team Diet Doctor
September 9 2020
Hi, can I replace the brie with provolone?
Provolone will not have the same texture when melted or taste as brie.
39
Sara
October 13 2020
Best recipe ever so yum quick and easy
Reply: #40
40
Reply to comment #39 by Sara
Britta Patterson
October 13 2020
Best recipe ever so yum quick and easy
I am happy to hear that you enjoyed it Sara!
