In a bowl add the mozzarella, cream cheese and butter. Melt either in the microwave for 30-60 seconds or over a bain marie (saucepan of hot water).
Add the beaten egg and coconut flour and mix into a dough, making sure all ingredients are combined well.
Lay the pastry on the prepared baking sheet.
Place the dough on a sheet of parchment paper. Place another sheet on top and roll out into a large circle, about 5 mm thick.
Mark a circle in the middle of the dough (I used a dessert bowl for the circle outline) and with a sharp knife, cut 4 lines into the center of this circle. You want to make a star of triangles that you can pull back towards the filling.
Spread the cranberry jam around the middle of the centre and top with the sliced brie.
Cut the outside edge of the ring into strips about an inch wide. These are going to be pulled over the filling.
Bring one point of the centre stars over the filling as well as bringing the outer edge of the dough inwards. Press the two together and continue until you have a wreath
Place on a baking tray and bake for 25 minutes until golden.
Remove from the oven, slice and serve. Note: When I removed mine from the oven, I scored over the folded strips to give the wreath a bit more definition.
Makes 15 slices
Nutritional Info per slice: 116 Calories, 8g Fat, 5g Protein, 7.7g Total Carbs, 3.9g Fibre, 3.8g Net Carbs