This Camembert cranberry pie has a dough made with coconut flour and psyllium husk. It is a healthier alternative to pastry as well as being gluten free and low in carbs too.
There is something about the flavour combination of baked Camembert and cranberry that my taste buds enjoy during the festive season.
How to make Camembert Pie
For the low carb pastry I used coconut flour and psyllium husk powder. You could try this with a Fathead dough pastry but that would have been cheese overload for me.
Camembert is a great cheese to use for baking and is usually baked the box it is packaged in. Here I've used a low carb pastry to make a great dish for the holidays.
I used a low carb cranberry chia jam but you could use cooked cranberries too
The Camembert cranberry pie came out golden and firm, with the gooey centre contained within its pastry walls. A happy dance was performed in the kitchen, frightening the animals who still are not used to their Momma’s awesome dance moves.
You could bake this with Brie cheese instead.
Make sure that the pastry is sealed well otherwise the cheese may leak out during baking.
More Low Carb Cheese Recipes
Baked Camembert Pie
- 4.5 oz Camembert wheel or Brie
- 4 tablespoons cranberry chia jam or cooked cranberries
- Preheat the oven to 200C/400F degrees.
- Mix the coconut flour, psyllium husk powder, salt and baking powder in a bowl.
- Add the oil and one egg and mix thoroughly.
- Gently add the boiling water until you have a dough-like mixture
- Roll out the mixture using parchment paper either side of the dough. Roll into a circle, large enough to cover the Camembert wheel.
- Spread the cranberry chia jam over the top of the Camembert.
- Place the Camembert wheel in the middle of the dough with the cranberry chia jam mixture at the bottom. (This makes it easier and neater to cover the cheese wheel).
- Wet the edges of the dough with water, and then gently bring the edges up together to cover the Camembert. Trim the excess dough.
- Make sure that the edges are sealed together as you don’t want the mixture bursting out. Use a wet finger to smooth and join any edges together.
- With the excess dough, cut out decorative shapes. I used a star cookie cutter but you could make leaves or even strips in a pattern. Place them on top of the pie.
- Beat the other egg and brush over the pie.
- Place on a parchment lined baking tray.
- Bake for 30-35 minutes until firm and golden.
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