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Cranberry Brie Pastry Tarts

Serves 8

Here is a festive recipe to make this holiday season. It features creamy, savory brie cheese and fresh cranberries baked on our Keto pastry dough, all topped with our Keto honey. These make a beautiful and tasty appetizer to share with loved ones. 

Prep Time: 1 hour 

Cooking Time: 12-15 minutes 


Flakey Crust:

1 cup fine almond flour

8 tablespoons unsalted butter

1 teaspoon xanthan gum

⅛ teaspoon fine sea salt

3-4 tablespoons ice-cold water

1 large egg (to use as an egg-wash, not to add to the dough) 

Brie & Cranberry Toppings:

6 ounces brie cheese

1 cup fresh cranberries

6 teaspoons Real Ketones Honey Recipe

Sea salt & black pepper


Fresh thyme sprigs 


Prepare the crust:

Unwrap the butter and place in the freezer on a plate for at least 30 minutes so that it becomes very cold. 

Remove from the freezer and slice in cubes.

Add the almond flour, xanthan gum and sea salt to the bowl of a food processor. Pulse until mixed well, then add the cubes of frozen butter and pulse until it is well-combined and a dough starts to form.

Add ice-water, one tablespoon at a time, until the dough has finished forming. It will be slightly sticky, but firm enough to handle. 

Form into a bowl and place it in a bowl in the fridge until ready to roll out and use. 

When ready to roll out, place it between two sheets of parchment paper and roll out flat, so that it is ¼” thick. Place it on a baking tray and keep it in the fridge until you are ready to use. 

Prepare your Cranberry Brie Pastries:

When ready to use, preheat the oven to 350 F (176 C). 

Create 8 3” circles with the dough. You can use a cookie cutter or a jar to help with this. These will serve as the base of your pastry. 

Top each circle base with diced brie cheese and fresh cranberries. Season with sea salt and black pepper.

Bake in the oven until the crust has become golden in color, the cheese has melted and the cranberries have popper. Remove from the oven, drizzle with Keto Honey and garnish with fresh thyme. 

Serve between 8, storing any leftovers in a glass container in the fridge for up to 3 days.


Calories: 280

Carbs: 7

Net Carbs: 3

Protein: 8

Fat: 26