KETO BRIE BITES RECIPES

Steps:

• If making cranberry sauce from scratch, place the cranberries and water in a large saucepan and set over medium heat. Bring to a simmer, then reduce heat to medium low. Simmer until most of the cranberries have popped and released their juices, about 5 to 10 minutes. Remove from heat and stir in the powdered sweetener. Set aside to cool.
• Preheat oven to 325F and grease 2 standard 24-cup mini muffin pans. You may need to work in batches (or simply make a half batch) if you only have one pan.
• In a large bowl, whisk together the almond flour, powdered sweetener, baking powder, and salt. Stir in the eggs and melted butter until the dough comes together. Gather the dough into a ball.
• Dust a work surface lightly with more almond flour and transfer the dough to the work surface. Cover the dough with waxed paper or parchment paper and roll out to an even 1/4" thickness.
• Cut out tart crusts using a 2” round cookie cutter. Lift cut-outs carefully with an offset spatula and press each lightly into their own cup in the prepared mini muffin pan. Don’t press too firmly into the bottom of the cup, as they may stick after baking (see notes).
• Gather the scraps and re-roll dough as many times as needed to make 48 tart crusts in total (see notes).
• Gently press a piece of brie into each round of dough. Add a teaspoon of sugar-free cranberry sauce on top of each bite.
• Bake bites at 325F for about 15 minutes, until the brie is bubbly and the edges are just golden brown. Remove and let cool in the pan 10 to 15 minutes, then gently loosen and lift bites out with a small sharp knife. Sprinkle with chopped walnuts and rosemary leaves if desired.
• If you have any leftover sugar-free cranberry sauce from Thanksgiving, you can use that for the cranberries. If you’re starting from scratch, be sure to make the cranberry sauce first so it’s fully cooled when you are ready to assemble your tarts.
• The brie will be much easier to work with when it’s cold. Brie is sticky and gooey at the best of times, but more so when it’s warm, so keep it chilled until you cut it.
• Unlike conventional pastry, you can re-roll this dough as much as you like. It stays tender and easy to work with, and won't get tough the more you work with it, as a wheat based pastry would. It’s flexible and easy to place in the mini muffin tins but, don’t try to push it down into the bottoms too firmly or it may stick more during baking.

Steps:

• Cut the queso fresco into 10 equal pieces
• Mix the eggs together in a small bowl to create an egg wash
• Roll the pieces of cheese through the egg wash, then roll through the pork rind breadcrumbs; make sure to coat evenly!
• Heat the coconut oil in a skillet over medium-high heat
• Place all cheese pieces in the oil together, as the oil will brown after a short while
• Fry each side for 2 - 3 minutes until a light golden brown; the pieces will continue to brown after being removed from the oil, so don't overdo it!
• Remove from oil and place onto a plate with a paper towel to drain excess oil
• Let cool for a moment or two and dig in!