Keto Brie and Cranberry Breakfast Bake

Start your day with this delectable Keto Brie and Cranberry Breakfast Bake, combining the rich creaminess of Brie with the tart sweetness of cranberries in a low-carb delight perfect for breakfast indulgence.

Course Breakfast

Cuisine American

Keyword Keto Breakfast Bake, Keto Brie Cranberry Recipe, Low Carb Brie Cranberry Bake

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 330kcal

Equipment

9-inch baking dish
Mixing bowl
Whisk
Measuring cups and spoons

Ingredients

8 large eggs approx. 400g
½ cup heavy cream 120ml
¼ tsp salt 1.2g
¼ tsp black pepper 0.6g
1 cup fresh cranberries 100g
7 ounces Brie cheese rind removed and diced, 200g
¼ cup chopped pecans 30g
1 tbsp fresh thyme leaves 3.75g
1 tbsp olive oil 15ml
¼ cup erythritol or preferred keto sweetener, 50g

Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch baking dish with olive oil.
In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.
Stir in the fresh cranberries, diced Brie, chopped pecans, and fresh thyme leaves into the egg mixture.
Pour the mixture into the prepared baking dish, ensuring an even spread of ingredients.
Sprinkle the erythritol evenly over the top of the mixture.
Place the dish in the preheated oven and bake for 25 minutes, or until the eggs are set and the top is lightly golden brown.
Remove from the oven and let it cool slightly before serving.

Notes

If fresh cranberries are out of season, unsweetened dried cranberries can be used; just ensure to soak them in warm water for a few minutes and drain well before using.

For a touch of sweetness without the carbs, consider adding a keto-friendly syrup drizzle upon serving.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and can be reheated in the oven or microwave.

Nutrition