Brie and Cranberry Bombs
Keto fathead-dough bombs stuffed with Brie and low carb cranberry sauce. Course: Appetizer, Party, Snack. Cuisine: American. 4g net carbs per serving of three bombs.
⏱️ Prep: 20 min🍳 Cook: 12 min
Nutrition
286
Calories
—
Protein
—
Carbs
—
Fat
Ingredients
| 1½ cups | 360 ml | shredded mozzarella |
| 1 cup | 240 ml | almond flour |
| 2 tbsp | 30 ml | cream cheese |
| 1 | egg, beaten | |
| 4 oz | 115 g | Brie, chopped into about 18 pieces |
| ¼ cup | 60 ml | low carb cranberry sauce (see separate recipe) |
Instructions
- Preheat the oven to 400F.
- To make the fathead dough, place the mozzarella and cream cheese in a medium size microwaveable bowl. Microwave for 1 minute, stir and then cook for another 30 seconds. Stir in the beaten egg and almond flour. Let the dough cool slightly, then knead until smooth. Add a little extra almond flour if the dough is too sticky, then knead again.
- Place the dough on a large silicone mat. Place a second silicone mat over the top, and use a rolling pin to flatten out the dough as much as possible. You might find it easier to do this in two batches.
- Use a flat spatula or palette knife to cut the dough into squares about 3" wide. Lift each square up carefully, and add a piece of Brie and about ½ teaspoon of cranberry sauce.
- Pinch the opposite corners together, and then bring the remaining two corners to the center. Press the edges to seal.
- Place them on a lined baking sheet and repeat with the rest of the dough and filling. This recipe makes about 18 brie and cranberry bombs.
- Bake for about 10 minutes or until golden brown. Serve immediately.
Notes: 4g net carbs per serving of three bombs.
Prep Time 20 mins · Cook Time 12 mins · Total Time 32 mins · Servings: 6 · Calories: 286kcal · Author: Georgina from StepAwayFromTheCarbs.com