Keto Baked Brie with Caramel Pecans
A decadent, low-carb appetizer perfect for holidays. Warm, gooey brie topped with a rich, sugar-free caramel sauce and crunchy pecans.
Equipment
- Small Saucepan
- Small Baking Dish
Ingredients
Brie
- 8 oz wheel of brie
Caramel Pecan Topping
- 1/4 cup pecan halves toasted
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1/3 cup brown sugar substitute e.g., Swerve
- 2 tbsp BochaSweet or allulose
- 1/2 tsp vanilla extract
- 1 pinch salt
Garnish
- fresh rosemary or thyme sprigs
Instructions
- In a small saucepan over medium heat, melt the butter. Stir in the heavy cream, brown sugar substitute, BochaSweet, vanilla, and salt. Whisk gently and let it bubble for 2-3 minutes until thickened slightly. Turn off the heat and stir in the pecan halves. Let the sauce cool for 10-15 minutes.
- Preheat your oven to 350°F. Place the whole brie wheel in a small baking dish (ensure sides are at least 1 inch high).
- Bake the brie for 15-20 minutes, until the top feels soft and slightly puffy.
- Remove from the oven, spoon the caramel pecan sauce over the top, and garnish with fresh herbs. Serve warm.
Notes
Nutrition per serving: Calories: 201, Total Carbs: 1.3g, Net Carbs: 0.6g, Fats: 18.1g, Protein: 6.7g.
