Comments on: Keto Baked Brie (with a legit pie crust!) 🧀

By: Paola van der Hulst

Paola van der Hulst — Mon, 20 Sep 2021 17:02:58 +0000

In reply to Rita Brundige. This usually happens if you're running an ad blocker in your browser Rita (it blocks the video plugin too) xo!

By: Rita Brundige

Rita Brundige — Sun, 19 Sep 2021 14:23:07 +0000

Why can I not access the video? It would be very helpful to me if you would message or email it to me. Please. Thank you.

By: Berta

Berta — Sat, 28 Mar 2020 00:52:11 +0000

Hi Paola, I share in everyone else’s love & admiration for your recipe creativity. I happily own your cookbooks and use them. I made this yesterday night and my dough looked like cookie dough more than bread crumbs. Today I made the dough 2 more times, same. As a result, after baking 35 minutes on 350 my dough still looks raw in color though it tastes cooked. What am I doing wrong?

By: Mira

Mira — Sat, 22 Feb 2020 19:08:04 +0000

In reply to Amy Sabin. I was so excited to find this recipe since I love baked brie. Some websites, though, make it without a crust or they make a mozzarella crust and neither are the same. So, I pretty much gave up this appetizer on Keto. That is, until I found your recipe! My difference: I make a slightly sweetened raspberry sauce to cut through the tartness of the brie. Thank you SO much. Can't wait to try it.

By: Angelique

Angelique — Sat, 30 Nov 2019 22:54:29 +0000

In reply to Paola van der Hulst.

No worries! Thanks for getting back to me so fast! I was able to get it all done Wednesday night before Thanksgiving. I gave the freshly made dough about 4 hours in the fridge before rolling it out and prepping the brie. I kept it ready-to-bake in the FRIDGE 🙂 overnight and popped it in the oven 45 minutes before we started dinner… Baked for just under 30 and rest for 15 and it was perfect. I even had leftover dough and baked myself some crackers!!! Delicious and decadent – perfect for a Holiday meal, plus, it pleased everyone, keto or not!!! It was a huge hit, thank you Paola – You now have a fan for life :D!!!
I would like to emphazise your comment on working fast… Holy cannoli, yes, you have to be lightning fast, especially when making the crackers, because they’re so tiny, they warm up and kinda melt real fast!! I ended up giving up using mold and making thumb-shaped mini rounds ones 🙂 That worked though!!!! SO DELICIOUS!!! Thanks again!

By: Paola van der Hulst

Paola van der Hulst — Wed, 27 Nov 2019 20:48:44 +0000

In reply to Angelique. Only fridge if overnighting! Sorry that wasn't clear ;)

By: Angelique

Angelique — Wed, 27 Nov 2019 15:41:05 +0000

In reply to Paola. Thanks for clarifying Paola! You’ve been a savior for me as I embarked in my keto journey 141 days and counting! I’m planning to make this for Thanksgiving dinner and wanted to clarify: you recommend to freeze the whole brie wrapped in rough dough overnight or is fridge only OK if overnighting?? Thank you! xo

By: Paola van der Hulst

Paola van der Hulst — Fri, 18 Oct 2019 01:47:40 +0000

In reply to Helen B. I love to serve it up as a starter with cold meats, but a salad starter would be lovely too (great idea!) xo!

By: Helen B

Helen B — Thu, 17 Oct 2019 15:27:09 +0000

What do you eat this with on a keto diet? I was thinking cut up vegies with deep and maybe cold meats? Coleslaw? Salad?

By: Kelli

Kelli — Sun, 07 Apr 2019 20:10:55 +0000

I made this recipe for my husband’s birthday. We are camping out at ocean in our RV. I premade the dough at home and refrigerated. Yesterday I rolled it out and wrapped it around brie. I didn’t add anything else (he’s picky). I even forgot egg wash. IT WAS SO YUMMY!!! It cooked up nice, golden brown, flakey. I took pics but I don’t see a place to post them. We even reheated this morning had some with our breakfast. You have the best recipes. I actually look forward to your emails!! Thank you so much!