2tablespoonsno sugar added raspberry jamI use this
¼cupfrozen raspberrieschopped
powdered sweeteneroptional
Instructions
Preheat oven to 350°F/175°C. Prepare mini muffin pan(s) with nonstick cooking spray.
In a large microwave-safe bowl, microwave the shredded mozzarella for 1 minute. Stir, then microwave another 30 seconds, and stir again. If needed, microwave for another 30 seconds and stir again until the cheese is uniformly melted and looks like cheese fondue.
Add the cream cheese, almond flour, coconut flour, egg, and baking powder to the melted cheese. Stir and knead until the ingredients are thoroughly combined. (You can also use a food processor with dough blade to mix dough.)
Divide dough into 36 mini muffin cups, a little less than a tablespoon of dough for each. A cookie scoop works well for this! Make a small indent in the center of each.
Bake for 20 minutes, until puffed up and golden brown.
Meanwhile, cut the 4 ounces of brie into 36 little cubes, about 1/2-inch cubes.
Immediately after removing the pan from the oven, place a cube of brie into the center of each dough cup. Remove the bites from the pan and top each with a little bit of the jam and chopped raspberries. Serve with a sprinkle of powdered sweetener, if desired.