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Recipes / Starters

Baked Brie with Candied Pecans

Warm, gooey baked brie with buttery sugar-free candied pecans. Serve with cucumber and celery for a keto holiday appetizer in 20 minutes.

  • Prep10 min
  • Cook15 min
  • Serves6

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Baked Brie with Candied Pecans

Baked brie usually arrives wrapped in pastry or buried in jam. Skip both. Toasted pecans tossed in browned butter and a spoonful of keto sweetener give you the same sticky crunch with a fraction of the carbs, and crisp cucumber does the job of a cracker.

Nutrition per serving (estimated)

2.6gNet carbs
9gProtein
21gFat
235Calories

Method

  1. Heat the oven to 375°F (190°C). Place the brie on a small parchment-lined baking dish. Score the top rind in a crosshatch with a sharp knife.
  2. Melt the butter in a small skillet over medium heat until it foams and smells nutty, about 3 minutes. Stir in the pecans, sweetener, cinnamon and salt. Cook 2 minutes until glossy.
  3. Spoon the pecans over the brie. Bake 12 to 15 minutes, until the center is soft and the edges just begin to bubble.
  4. Scatter with thyme and serve at once with cucumber rounds and celery sticks.

Chef’s notes

  • Brie that is too cold will not melt through; too long in the oven and it runs out. Look for a gentle wobble when you nudge the dish.
  • Swap pecans for walnuts or add a pinch of cayenne for heat.

Storage: Best warm. Leftover brie reheats poorly; plan to finish it in one sitting.

Nutrition is a calculated estimate per serving using standard ingredient data; brands and portions vary. Net carbs = total carbohydrates − fiber. Not medical advice. See our health disclaimer.

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