Ingredients:

  • 1 wheel (8 oz / 225g) cold Brie cheese (double or triple cream preferred)
  • 1 tsp (5g) Unsalted Butter, melted (for greasing dish)
  • 4 Tbsp (56g) Unsalted Butter (Danish or high-quality European style preferred)
  • ½ cup (120ml) Heavy Cream (minimum 35% fat content)
  • ⅓ cup (55g) Keto Sweetener (Monk Fruit/Erythritol granulated blend)
  • ½ tsp (2.5ml) Pure Vanilla Extract
  • ¼ tsp (1.25g) Fine Sea Salt
  • ¾ cup (85g) Pecans, roughly chopped

Instructions:

  1. Preheat the oven to 350°F (175°C). Lightly grease the small baking dish with the melted unsalted butter.
  2. Carefully unwrap the brie wheel. Using a sharp knife, very lightly score a shallow crosshatch pattern across the top rind. Do not cut all the way through the rind. Place the brie in the prepared baking dish.
  3. In a small saucepan, melt the 4 tablespoons of butter over medium-low heat.
  4. Stir in the granulated keto sweetener and the sea salt. Simmer gently, stirring frequently, until the sweetener is mostly dissolved and the mixture begins to bubble steadily (about 3–4 minutes).
  5. Slowly pour in the heavy cream while stirring constantly. The mixture will bubble up initially. Reduce the heat to low and continue simmering until the sauce thickens slightly, coating the back of a spoon (about 5–7 minutes).
  6. Remove the caramel from the heat. Stir in the vanilla extract and the roughly chopped pecans.
  7. Pour the warm caramel pecan mixture evenly over the top of the scored brie wheel, ensuring the nuts are distributed across the surface.
  8. Transfer the dish to the preheated oven. Bake for 15–18 minutes, or until the brie is visibly soft, puffed slightly, and just starting to ooze at the edges.
  9. Remove from the oven. Let the baked brie rest in the dish for 5 minutes before serving. Serve warm with low-carb dippers.