30-Minute Low Carb Brie and Cranberry Bombs
Crispy fathead dough parcels filled with melted Brie and tart cranberry sauce. These cheese-forward bites combine savory and sweet with a satisfying crunch, making them ideal for keto-friendly appetizers, cheese boards, or afternoon snacks. The quick-cooking mozzarella base creates a stretchy, bread-like texture without grains, while the warm Brie center provides rich contrast to the bright cranberry filling.
Ingredients
Instructions
- 1
Preheat oven to 400F.
- 2
Combine mozzarella and cream cheese in a microwaveable bowl and microwave for 1 minute, stir, then microwave for another 30 seconds.
- 3
Stir in beaten egg and almond flour until combined.
- 4
Let dough cool slightly, then knead until smooth. Add extra almond flour if too sticky and knead again.
- 5
Place dough on a large silicone mat and cover with a second mat. Use a rolling pin to flatten as thin as possible, working in batches if needed.
- 6
Cut flattened dough into 3-inch squares using a flat spatula or palette knife.
- 7
Place one piece of Brie and about 1/2 teaspoon cranberry sauce on each square.
- 8
Pinch opposite corners together, then bring remaining two corners to center. Press edges to seal.
- 9
Arrange on a lined baking sheet and bake for about 10 minutes until golden brown.
- 10
Serve immediately.
Tips
Work quickly with the fathead dough while it's still warm and pliable. If it cools too much, briefly reheat in the microwave before continuing.
Use parchment paper under silicone mats to prevent sticking and make flattening easier without the dough tearing.
Good to Know
Keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350F oven for 3-4 minutes to restore crispness.
Assemble bombs up to 8 hours ahead and refrigerate on the baking sheet, covered. Bake directly from cold, adding 2-3 minutes to cooking time.
Serve warm as appetizers at parties, on charcuterie boards, or as a keto-friendly snack. Pairs well with sparkling wine or herbal tea.
Common Mistakes
Do not skip cooling the dough slightly to avoid burning your hands and to make handling easier.
Do not overmicrowave the cheese mixture; stop when melted to prevent tough, rubbery dough.
Do not press the sealed edges too hard; a gentle seal prevents leaking without compacting the dough.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these ahead and freeze them?
Yes. Assemble unbaked bombs on a baking sheet, freeze until solid (about 2 hours), then transfer to freezer bags for up to one month. Bake from frozen, adding 4-5 minutes to cooking time.
What if my dough is too sticky to work with?
Let it cool further at room temperature or briefly refrigerate for 5-10 minutes. Add almond flour one tablespoon at a time while kneading. Avoid adding too much, which makes the dough dense and dry.
Can I use a different cheese for the filling?
Yes. Camembert, goat cheese, or soft-ripened cheeses work well. Avoid hard cheeses that don't melt. Use the same weight (4 oz) divided into 18 pieces for consistency.