I’ll just say it now: I hate seeing food wasted! The amount of labor, input, and time that goes into growing, harvesting, and transporting food should be honored. I work at a small organic cafe, which unfortunately does not share quite the same perspective. I am always intercepting the shelf-to-dumpster pipeline. Beyond the individual level, I’m a founding member of a local food rescue group that seeks to redistribute food that would otherwise be thrown away. (We are just getting started so stay tuned to hear about our progress!)
Anyway, these organic plums, cherries, and soft cheese were all on their way to a landfill before I snatched them! I began to envision a sweet and savory fat bomb of baked brie, fruit, and walnuts. After breaking the bottle opener in the cork (yes, it’s that kind of day), my beloved soul sister and I managed to pry open a bottle of red wine, which went perfectly with this rich treat and the long day we’d each experienced.
To be fair, although I imagined brie, I actually used Saint André soft ripened (molded) cheese from France. Not quite the same as brie, but the ripened cheese flavor went absolutely perfectly with the sweet plum and cherries. I am not enough of a ripened cheese connoisseur to know the difference, but I was excited to try a cheese I probably wouldn’t have ventured to buy anytime soon.
Using fruit in ketogenic recipes can be done! You simply need to know the net carb amount of your fruits and the quantity (calculated to serving size) that you will be using. My original idea was to use raspberries (as they are very low glycemic and full of antioxidants!) but then I remembered the free fruit that I had salvaged. Berries (in moderation) are generally a good choice in keto recipes, but plums and soft cheese = a dreamy combination anyway! If you’re planning to use obviously sweet things like fruit, I strongly recommend inputting all your ingredients into a calorie/macro counter (such as My Fitness Pal) to see just what you’re getting into before you take the plunge. If you are trying to impress someone using this recipe, you might want to take the time beforehand to cook the fruit in a small saucepan over a low flame, adding water and stirring occasionally until it becomes a more liquid, oozing, jelly-like consistency.
This recipe is loosely based off the Fathead Pastry recipe (found all over the internet)!
Baked Brie with Plum and Walnuts
- 1.5 cups shredded mild cheese, such as mozzarella, edam, or mild gouda
- 2 tbsp butter
- .75 cup almond flour
- 2 tbsp water*
- 1 egg
- 3 – 4 small plums, diced OR about 30 cherries, pitted and crushed (or half and half!)
- 1/2 cup walnuts, crushed
- 8 oz brie, Saint André, or other soft/ripened cheese, sliced
- Stevia or other natural, sugar-free sweetener (to taste/optional)
Preheat oven to 375 degrees.*
In a small saucepan, place the cheese and butter. Heat over low flame, stirring frequently, until the cheese is melted. Add almond flour and mix well. Add water if the mixture seems like it’s not quite sticking together into one piece. Once the dough is sufficiently mixed, turn off the heat and let cool. Add the egg and mix well until it’s a uniform texture again.
Separate the dough ball into two halves. Using two sheets of waxed/parchment paper, roll one half out into a long oval shape. Place diced plums/cherries, crushed walnuts, and cheese slices on half the dough. Add stevia or whatever else if you’d like. Using the waxed/parchment paper, fold the other half of the dough over the filled side and gently press down the edges, rounding the seams with the edge of your finger if you’re a perfectionist (ahem, artist) like me. Don’t worry if the pastry dough crumbles a little, as the openings will allow the fruit to leak through in a beautiful way as it bakes.
Using the paper again, plop the sealed pastry onto a baking sheet. Repeat the same process using the other half of dough.
Place the baking sheet in the oven and bake for 15 – 20 minutes.* The pastries are finished when they are slightly golden and the edges have begun to turn a little brown. Remove from the oven and let cool before moving to a cutting board/serving dish and slicing into pieces.
Enjoy with a glass of wine and beloved sisterly company!
* This recipe was contrived at 8,000 ft. Although the recipe is pretty versatile, for best results, you might want to remove the 2 tbsp water, raise the temperature to 400 degrees, and reduce baking time to about 15 – 18 minutes. Just a guess!
Nutritional Info (per serving)
Recipe makes 6 servings.
Total fat: 27 g
Total carbs: 6 g
Fiber: 4 g
Net carbs: 2 g
Protein: 13 g