Strawberry-Brie Keto Crostini

Strawberry-Brie Keto Crostini

Yield: ~12 Crostini

Prep Time: 1 hour and 15 minutes

Cook Time: 1 hour 45 minutes

Total Time: 3 hours


For the Keto Baguette:

1 egg

3 egg whites

1 cup unsweetened almond milk

¾ cup almond flour

⅓ cup psyllium husk powder

¼ cup coconut flour

1 ½ teaspoons baking powder

1 teaspoon salt

For the Crostini:

1 small wheel of brie, cut into slices ¼-inch thick

¾ cup Good Good Sweet Strawberry jam

½ cup fresh strawberry slices

Parsley for garnish (optional)


  1. Preheat the oven to 350°F.  Line a cookie sheet or baguette pan with parchment paper.
  2. In a large bowl, whisk together the eggs, egg whites, and almond milk.  
  3. Add the almond flour, psyllium husk powder, coconut flour, baking powder, and salt.
  4. Stir until the mixture thickens.  It will continue thickening until it becomes a stiff dough.
  5. Roll the dough until it forms a long log about 16 inches long.
  6. Carefully transfer the log to the prepared cookie sheet or baguette pan.
  7. Cut 3 shallow slits along the top of the log.
  8. Bake the baguette until it becomes crusty on the outside, about 1 hour and 30 minutes.
  9. Set the baguette aside to cool for at least 1 hour.
  10. When the baguette has cooled, cut it into slices that are about 1-inch thick.
  11. Preheat the oven to 350°F.
  12. Place the slices on a cookie sheet lined with parchment paper.
  13. Top each slice of bread with 2 slices of brie.
  14. Place the bread in the oven and bake until the brie melts, about 5 minutes.
  15. Immediately top each slice with 1 tablespoon of jam, a strawberry slice, and a parsley leaf, if desired.
  16. Serve immediately.