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

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)
Method
- 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.
- 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.
- Spoon the pecans over the brie. Bake 12 to 15 minutes, until the center is soft and the edges just begin to bubble.
- 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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