Stuffed Brie Bread

My mother-in-law makes some seriously amazing brie bread. I also just love brie and bread. I figured I would use a different dough than before in an effort to get the calorie and carb counts down just a little bit. These come out to 2 net carbs per serving (1/6 of the recipe and 1/3 of a loaf).

This was awesome!!!! I made two loaves of this, and it really turned out amazing. I chose to incorporate dill into my dough to give some added flavor.

Ingredients:

• 1 1/4 cups mozzarella cheese
• 1 tsp dill
• 1/4 cup almond flour (I like Honeyville)
• 3 Tbsp coconut flour
• 2 Tbsp butter, melted
• 1 egg
• 1/4 tsp garlic powder
• 1/2 tsp sea salt
• 1 tsp xanthan gum (optional)
• 1 8oz wheel of brie, sliced into 1/4 inch thick strips

Method:

Preheat oven to 400 degrees.

Melt cheese and dill in the microwave for 90 seconds. Stir. Add the remaining ingredients and stir. This may be difficult. Microwave for an additional 20-30 seconds if the dough is difficult to combine. You can also use your hands to incorporate all of the ingredients. Split the dough into two equal portions.

On a baking mat or parchment paper, roll out the dough until it is a flat rectangle.  Place the brie slices down the center of the dough. Make sure to leave about 1 inch on each end so that it can be folded over. Make cuts along each sides of the dough, about 1 inch apart. Fold the flaps over the brie.

Bake for 20 minutes until golden brown. Allow to cool a few minutes before serving. This allows the dough to crisp up a bit.

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