A taste of fall entertaining, This sugar free recipe fits perfectly into the fall theme and upcoming holidays and I love that it is keto friendly, sugar free, and pairs perfectly with a glass of Rosé!
Place Brie on cookie sheet lined with parchment paper. Place in oven and bake for 20 minutes.
While Brie is baking, combine erythritol, water, and mapleine extract in a small sauce pan. Stir well to combine. Bring to a boil and then reduce to a slow simmer. Simmer for about 5 minutes.
Remove syrup from heat and carefully transfer to a blender. Sprinkle 1;2 teaspoon xanthan gum over top of hot syrup. (do NOT pour). Immediately blend on high for about 2 minutes. Sprinkle second ½ teaspoon of xanthan gum over top of syrup mixture. Blend on high again for 2 minutes more. mixture will be thick.
Transfer Brie to serving plate. Pour syrup over hot brie and sprinkle with chopped roasted pecans.
Serve with crackers and fruit.
Notes
Xanthan Gum can be tricky. Be sure to lightly sprinkle over your syrup and stir well to combine.