Brie Jam Bites
These sweet savory desserts go well before or after dinner, at parties or really just as a snack. Made with our special twist on fat head dough you wouldn’t ever guess they are low carb and Keto friendly.
- 1 and ¼ cup almond flour
- 1 and ½ cups shredded mozzarella cheese
- 2 oz cream cheese
- 1 large egg (beaten)
- 1 tablespoon whole earth liquid stevia and monkfruit
- 1 and ½ teaspoon baking powder
- ⅛ teaspoon xanthum gum
- 1 log or roll of brie cheese
- 1 cup blueberries
- 1 cup raspberries
- 2 cups blackberries
- ¼ cup powdered erythritol
- 1 tsp xanthum gum
- ¼ cup water
- 1 ½ teaspoon liquid whole earth stevia and monkfruit
- Splash of lemon juice (optional)
For the dough:
Heat mozzarella and cream cheese in the microwave for 40 seconds. Stir and microwave for another 40 seconds. Stir again. Add rest of ingredients and combine until a dough starts to form. Move the dough to parchment paper and knead until a firm dough forms. *You may need to add additional almond flour if the dough is sticky. Once the dough is firm, place in the refrigerator while you make the Jam. After jam is made, take dough out and roll it to about 2 inches thick. Then, with a silicone muffin pan, fill each slot with dough. Be sure to shape the dough to the shape of the muffin pan. Place about 1 tablespoon of brie (more or less to your liking) into each cup.
For the jam:
On medium heat add the berries, water, powdered erythritol and liquid stevia/monkfruit. Stir the mixture. When the berries start to soften, mash them while stirring. Once everything is well combined and mashed, add the xanthum gum and turn the heat to low. Simmer for 15 minutes while stirring occasionally. Once the jam has thickened, cool in the refrigerator.
Once jam is cooled, Pre-heat oven to 350 degrees. Bake the cups (with brie only) for 10 minutes. Remove pan and add a spoonful of jam to each cup. Bake and additional 3 minutes.