Baked Brie with Keto Cherry Jelly Recipe

Makes 8 servings | Category: Keto Appetizers & Snacks



  • 1 cherry tea bag
  • 2 tsp grass-fed powdered gelatine
  • ⅓ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener (recipe notes)
  • 2 tsp cherry extract
  • ⅛ tsp citric acid (for natural preservation and sour taste)
  • A few drops of natural red food colouring (optional)


  • 1¾ cups shredded mozzarella cheese
  • 2 tbsp unsalted butter
  • 1 large egg
  • ¾ cup blanched almond flour
  • ⅛ tsp fine sea salt
  • 1 (227g/8 oz) wheel Brie cheese


  • 2 tbsp chopped pecans
  • 2 tbsp chopped fresh parsley


  1. Bring 1 cup of water to a boil in a teakettle to make the jelly. Place the tea bag in a cup and fill it halfway with hot water. Allow it to steep for a few minutes before removing the tea bag.
  2. In a bowl, combine 2 tbsp cool water. Allow the gelatine to soften for a few minutes after sifting it over the water. Combine the softened gelatine with the brewed tea.
  3. Stir the sweetener into the tea mixture to combine. If desired, taste and add more sweetener.
  4. Stir in the extract, citric acid, and food colouring, if using, to combine. Allow to cool for at least 2 hours on the counter before using.
  5. To make the dough, in a microwave-safe bowl, combine the mozzarella and butter and microwave for 1 to 2 minutes, or until the cheese is completely melted. Stir everything together thoroughly.
  6. Mix in the egg thoroughly with a hand mixer. Combine the almond flour and salt in a mixing bowl. Work it with your hands like a traditional dough, kneading it for about 3 minutes. (Note: If the dough is too sticky, chill it for an hour or overnight in the refrigerator.)
  7. Preheat the oven to 200°C/400°F and place a pizza stone (or a baking sheet, but a pizza stone will bake the bottom better).
  8. Place the dough on a greased sheet of parchment paper and pat it out with your hands to form a large circle, approximately 10 inches in diameter, or a rectangle, approximately 8 by 10 inches. This dough may be difficultto roll out, but it is extremely forgiving. Wrap the Brie in the dough.
  9. Place the wrapped Brie on the parchment paper on the hot stone in the oven. 10 to 12 minutes, or until the crust is golden brown.
  10. Cover the top of the baked Brie with the cherry jelly. If desired, garnish with chopped pecans and parsley.
  11. This dish is best served fresh, but any leftovers can be refrigerated in an airtight container for up to 3 days. Reheat for 5 minutes in a preheated 180°C/350°F oven or toaster oven, or until the cheese is melted.


  • Calories: 44kcal
  • Fat: 3.6g (0.9g S.Fat)
  • Carbs: 2.3g
  • Protein: 1.4g
  • Sugar: 0.3g
  • Sodium: 449mg


Citric acid can be found in natural food stores. It's a natural preservative with a delicious sour flavour.