Baked Brie with Keto Cherry Jelly Recipe

Ingredients

• 1 cherry tea bag
• 2 teaspoons grass-fed powdered gelatin
• 0.66 cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• 2 teaspoons cherry extract
• 0.12 teaspoon citric acid (for natural preservation and sour taste)
• A few drops of natural red food coloring (optional)

• 1¾ cups shredded mozzarella cheese
• 2 tablespoons unsalted butter
• 1 large egg
• ¾ cup blanched almond flour
• 0.12 teaspoon fine sea salt
• 1 (8-ounce) wheel Brie cheese

• 2 tablespoons chopped pecans
• 2 tablespoons chopped fresh parsley

1. To make the jelly, bring 1 cup of water to a boil in a teakettle. Place the tea bag in a cup and pour the hot water into the cup. Let it steep for a few minutes, then remove the tea bag.
2. Place 2 tablespoons of cool water in a bowl. Sift the gelatin over the water and allow it to soften for a few minutes. Add the brewed tea to the softened gelatin.
3. Add the sweetener to the tea mixture and stir to combine. Taste and add more sweetener, if desired.
4. Add the extract, citric acid, and food coloring, if using, and stir to combine. Let cool on the counter for at least 2 hours before using.
5. To make the dough, place the mozzarella and butter in a microwave-safe bowl and microwave for 1 to 2 minutes, until the cheese is entirely melted. Stir well.
6. Add the egg and, using a hand mixer, combine well. Add the almond flour and salt and mix to combine. Using your hands, work it like a traditional dough, kneading for about 3 minutes. (Note: If the dough is too sticky, chill it in the refrigerator for an hour or overnight.)
7. Place a pizza stone (or a baking sheet, but a pizza stone will bake the bottom better) in the cold oven and preheat the oven to 400°F.
8. Place the dough on a greased sheet of parchment paper and pat it out with your hands to form a large circle, about 10 inches in diameter, or a rectangle, about 8 by 10 inches. This dough may be hard to roll out, but it is very forgiving. Shape the dough around the Brie.
9. Transfer the wrapped Brie on the parchment paper to the hot stone in the oven. Bake for 10 to 12 minutes, until the crust is golden brown.
10. Spread the cherry jelly all over the top of the baked Brie. Garnish with chopped pecans and parsley, if desired.
11. This dish is best served fresh, but any extras can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated 350°F oven or toaster oven for 5 minutes or until the cheese is melted.