Name: Low Carb Baked Brie with Bacon and Caramelized Onions
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 5-6 slices of bacon; 2 tablespoons extra light olive oil; 2 medium yellow onions, cut into ¼-inch slices; 16 ounce brie round

This Low Carb Baked Brie with Bacon and Caramelized Onions is one of the easiest, tastiest crowd-pleasing low carb apps you may ever make!

Baked brie topped with bacon and caramelized onions in a pie dish

The perfect appetizer for having friends or family over during the holidays or anytime you want something cheesy and delicious! This baked brie recipe is gluten-free, requires only 5 ingredients, and is baked and ready to devour in 35 minutes! And yes my keto people, you can consider this as a keto baked brie recipe.

Appetizers do not get much simpler than this bacon brie recipe.

One of our homerun appetizers on our first site is this puff pastry wrapped brie with almonds and honey. It is a decadent show-stopper of an appetizer! We love it so much that we wanted to come up with a baked brie without pastry, and here it is:

Eye level close up partial baked brie topped with bacon and caramelized onions in a pie dish

How to make low carb keto baked brie:

Cook bacon until almost crispy, let cool and finely chop.
Caramelize onions in olive oil on low-medium heat for about 20 minutes.
Top the brie with the onions and chopped bacon.
Bake at 350 degrees until soft and starting to ooze, about 10 minutes.
Serve with fresh sliced cucumber or your keto-friendly cracker substitute of your choice.

If you are in a time crunch it can be easier to make the bacon the night before, chop it up, and then put it in the fridge until you’re ready to bake the brie. You could also saute the onions the night before that way you only have to assemble and bake when it’s game time.

What kind of brie should I use?

Brie is sold in small to large “rounds” encased in a powdery, white edible rind. Most grocery stores will carry at least one or two variations, especially around the holidays. If you want to go with something a little more unique, our friends at Murray’s cheese have a fast selection of brie cheeses.

For use in a recipe like this, we find that a double cream (double crème’) brie is just fine. As you would guess from the names, a “triple cream” brie uses even more whole cream, so the end result is even creamier. Honestly save the triple crème brie for your cheese board and eat it straight up! 😊

Should you remove the rind for baked brie?

The soft white rind on brie cheese is edible. Some people do choose to trim it off, and if you do this we recommend working with a cold brie. However, we don’t see the need.