Preheat and prep. Heat your oven to 350°F (175°C). Lightly grease a 24-cup mini muffin pan with avocado oil spray or butter.

Make the cranberry sauce. In a small saucepan, combine cranberries, sweetener, water, orange zest, cinnamon, and a pinch of salt. Simmer over medium heat for 6–8 minutes, stirring and smashing berries as they burst, until thickened. Taste and adjust sweetness. Let cool slightly to thicken more.

Mix the crust. In a bowl, stir together almond flour, baking powder, and salt. Add melted butter and egg, and mix until a soft dough forms. It should be pliable, not sticky. If too sticky, add 1–2 teaspoons almond flour.

Form the cups. Divide dough into 24 equal portions (about 1 tablespoon each). Roll into balls, then press each into the muffin cups, pushing up the sides to create a mini well. Keep the bottoms slightly thicker than the sides for sturdiness.

Par-bake. Bake the crusts for 5–6 minutes until just set and lightly puffed. Remove from the oven. If the centers have risen, gently press them down with the back of a spoon.

Add brie. Place a cube of brie into each crust well. The rind can stay on; it helps the cheese hold shape while melting.

Top with cranberry. Spoon about 1 teaspoon of cranberry sauce over each brie cube. Don’t overfill—leave a little space to prevent overflow.

Bake to finish. Return to the oven for 8–10 minutes, until the brie is melty and the crust edges are golden.

Garnish and rest. Sprinkle with chopped rosemary and a tiny pinch of flaky salt. Let the bites cool in the pan for 5 minutes to set, then gently loosen edges with a knife and lift out.

Serve warm. These are best slightly warm, when the cheese is soft and the crust is crisp.