Thanksgiving is upon us and we are getting our menus planned out. We love this time of year. Of course, one of our most favorite parts about this time of year is… well… the food! I have included these delicious little hors d’oeuvre (look at me being all fancy) as a part of our holiday dinners every single year for as long as I can remember. They are so delicious and easy! I used to make them with carb-loaded puff pastry or pie crust. Those are keto no-nos. So, I ketofied my favorite little Cranberry Brie Bites. The results are perfect!!
(As an Amazon Associate we earn from qualifying purchases at no extra cost to you. This post may contain affiliate links. Click here to learn more. )
We love making a big batch of our cranberry sauce and using it in multiple ways. Of course, we love it to accompany our Turkey and Dressing dinner, but it is so versatile! We make these cute festive little bites and also use it to make PB and Cranberry sandwiches on our keto bread or chaffles. We use it to top our keto vanilla custard and even to sub blackberries in a delicious cobbler!
This soft French cheese with a rind. Now, while the rind is typically eaten, I remove it because of our kiddos who prefer just the creamy luscious cheese. So, you decide what you like with or without. It is totally up to you.
Don’t like brie? You may substitute in another soft cheese. Some substitutions could be the ever-popular cream cheese, whole milk goat cheese, or Camembert instead. Even a white cheddar or Monterey jack could work. Try the brie though, we really think you’ll love it!
We absolutely love our so easy to make and ultra-versatile sweet shortcrust! It is so stinkin’ easy to make and so delicious! We use it for a lot of our dessert crusts.
Now, you can do these bites in two ways. Easy or a bit more work. The choice is totally up to you! We’ve done both. The first way is to make individual mini muffin sized bites for this method you’ll need a mini muffin tin and liners. Don’t have either of those? No worries! Make bars! Simply press the crust out onto a parchment-lined sheet pan add the brie and cranberry sauce and Voila! You’ve got a beautiful and delicious holiday hors d’oeuvres (I can’t help myself! I wanted to be fancy one more time!)
For the Make-Ahead Cranberry Sauce
⦁ 3 cups whole cranberries such as Ocean Spray
⦁ 1 cup liquid ( see notes for options)
⦁ ½ cup Monkfruit or Boca Sweet (doesn’t crystalize) measured granulated then powdered
⦁ Zest of 1 large orange
⦁ 2 1/2 tsp orange extract (optional)
In a medium saucepan, pour in the liquid of choice.
Add the cranberries, zest, and sweetener.
Give the mixture a good stir.
Bring to a simmer.
The berries will crack open.
Continue to simmer for about 10-15 minutes.
Cranberry Sauce Important Notes and Tips:
The Bai drinks do have 1 net carb due to the natural fruit juice added. We used the Bai Costa Rica Clementine but the Ipanema Pomegranate flavor along with the orange zest is also a delicious combination.
If you want ZERO net carbs added to the liquid you could use water or Virgil’s Orange Zero soda.
The sauce will get thick and almost all of the berries will almost completely dissolve into the sauce.
When we use an Erythritol/Mokfruit blend the cranberry sauce has been known to crystalize once refrigerated. We powder our sweeteners to help combat this. This is not a deterrent to our families.
Adding Boca Sweet alone or mixing it with the erythritol/Monkfruit blends will help with crystallization. Problem solved.
You can make this up to three days before you need it. If any crystallization does occur… it will disappear when the sauce is reheated. This sauce also freezes well.
This was sweet enough for our family, but I recommend giving it a taste halfway through. If you want a tad more sweetness then add more sweetener 1 tablespoon at a time until you like it.
⦁ 1 large wheel brie or other soft cheese cut into bite-sized pieces
⦁ 1 batch of cranberry sauce
⦁ 2 ¼ cups Blanched Almond Flour sifted with sweetener
⦁ ½ cup unsalted butter melted
⦁ ¼ cup Powdered Sweetener (we love this one)
⦁ Pinch pink salt
⦁ 1 tsp vanilla extract (optional)
Preheat oven to 350 degrees.
Line a quarter sheet pan with parchment.
To make the crust, melt the butter in a large glass bowl. Once butter is melted add the vanilla extract, if desired.
Sift the almond flour, powdered sweetener, and salt together and add it to the melted butter.
Stir the mixture until soft dough forms. Make sure all the dry ingredients are incorporated. The dough might appear crumbly but should be able to hold its shape when pressed together.
Add the dough to the lined pan and press out the dough to about ¼ inch thick or a tad thicker. You can do this with slightly wet hands or between two pieces of parchment.
Dock the dough with a fork.
Pre Bake crust at 350 for 5 min.
Pull partially baked crust from the oven top it with the bite-sized pieces of brie.
Add dollops of the warmed cranberry sauce on top of each bite of brie. Add more if desired.
Pop back into the oven and bake for an additional 10 to 15 min.
Mine is perfect with an additional 15 min and is beautifully golden brown and the cheese and cranberry sauce thick and bubbly.
Remove from oven and allow cool a bit then enjoy!