Baked Camembert with Red Pepper Relish

Baked Camembert with Red Pepper Relish

A delicious low carb recipe for Baked Camembert with Red Pepper Relish that's perfect for keto and anyone trying to reduce their carb intake.
Course Appetizer
Cuisine American, Australian, Keto, Low Carb
Keyword baked camembert, baked cheese, camembert, Keto, lchf, low carb baking, red pepper, red pepper relish, relish
Prep Time 5 minutes
Cook Time 45 minutes
Servings 4 serves
Calories 185kcal


  • 1 round camembert

Red Pepper Relish Ingredients

  • 1 tablespoon EVOO- extra virgin olive oil
  • 2 cloves garlic minced
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons vinegar
  • 2 tablespoons water
  • 1 large diced and deseeded red pepper/capsicum
  • ½ teaspoon minced red chili
  • 2 tablespoons Stevia Blend or alternative sweetener


Red Pepper Relish Instructions

  • Combine the garlic with the olive oil in a small saucepan. Saute gently for a few minutes without browning. Add the red pepper/capsicum and chili and saute until soft.
  • Add the remaining ingredients and simmer gently for 20-30 minutes or until the red peppers are tender and thickens. Add additional water if the relish dries out too much. Remove from heat.

Assemble and Bake

  • Heat oven to 200 C/ 390 F fan forced. Cut a cross into the top of the cheese and place it in a small heat proof dish. Spoon the relish on top of the cheese and bake in the oven for about 15 minutes or until the cheese is soft and gooey on the inside.
  • Serve hot.


Stevia can be switched for sweetener of choice such as coconut sugar, monk fruit or any other low carb sweetener such as a brown sugar substitute or golden sweetener. 


Serving: 4serves | Calories: 185kcal | Carbohydrates: 1.3g | Protein: 12g | Fat: 14.9g