Amazing Pull Apart Keto Monkey Bread
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You’ll love this amazing pull-apart keto monkey bread. With its sweet dough, coated in cinnamon and sweetener, and drizzled with a caramel sauce, your taste buds will be in heaven!
This recipe is a last-minute substitution on my keto holiday food challenge, replacing chocolate-covered peanut butter balls. No worries, that recipe will be published in the near future.
Related: After you’ve consumed too much monkey bread, you might need my post on eliminating bat wings.
Creating a keto version of monkey bread wasn’t even on my radar. At least, until I asked a question on Facebook.
On the Healthy Ambitions Facebook Page, I asked what everyone ate for breakfast on Christmas morning. Many families enjoy a specific breakfast on Christmas morning, and I was curious to hear the different traditions.
When my sister-in-law mentioned Monkey Bread, I knew I needed to swap out the ingredients and create a keto version.
Less than 48 hours later, and two thumbs-up from my husband and teenager, I was ready to share the recipe!
My Personal Holiday Food Challenge!
For the months of November and December, in honor of all those trying to stay Keto Through the Holidays, I am posting my favorite holiday food, but ketofied.
Here is the list!
How to Make Amazing Pull-Apart Keto Monkey Bread
I converted my dinner roll recipe to make a wonderfully gooey and chewy sweet dough which is important for the monkey bread texture.
Remove the savory, add the sweet, and you have an amazing pastry dough that is tasty enough to eat raw. (and yes, I did try it raw, lol)
And, it was so good that it even got the attention of one of my favorite YouTubers. Check out the video he did reviewing my recipe and another blogger’s.
To Make the Dough
Start by preheating the oven to 350 degrees F.
In a microwave-safe bowl, melt the mozzarella and cream cheese for 30-second intervals, stirring in between, until the cheeses are melted together. You can also melt this on a stovetop on medium-low heat if you do not wish to use the microwave.
Next, add the eggs and vanilla extract, and stir to combine. The eggs will not fully incorporate into the melted cheese, so just mix it as well as you can.
Then, whisk the almond flour, Swerve sweetener, salt, and baking soda together, and add it to the melted cheese and egg mixture.
Using your hands, knead the dough until well combined. The dough is VERY sticky, but running your hand under warm water helps.
Finally, divide the dough into 24 little dough balls and set aside.
Coating the Dough Balls
In a small bowl, stir together the Swerve sweetener and ground cinnamon. Then dip each dough ball in the melted butter, coat well with the sugar/cinnamon mixture, and place it into a well-greased Bundt pan.
The Sticky Sweet Sauce
In a medium saucepan, melt the butter, heavy cream, brown swerve, and salt together over medium-low heat and bring to just a boil. Remove from heat and stir in the vanilla extract.
Then, pour the sauce over the monkey bread in the Bundt pan.
Related: Learn my tricks for converting a family to go keto.
Bake the Keto Monkey Bread at 350 degrees F for 20-25 minutes, or until the tops are golden brown and the sweet sauce is bubbly.
I recommend allowing the monkey bread to cool for at least 10 minutes, before inverting it onto a serving plate.
Do you have a favorite breakfast tradition for Christmas? Let me know in the comments below!
Amazing Pull Apart Keto Monkey Bread
This ooey-gooey, pull-apart Keto Monkey Bread is the most popular recipe on this website!
- 2 cups mozzarella, shredded
- 2 oz cream cheese
- 2 egg
- 1 tsp vanilla extract
- 2 cup almond flour
- 1/3 cup Swerve Sweetener
- 1 tsp baking soda
- 1/4 tsp salt
- 3 tbsp butter, melted
- 1/2 cup Swerve Granulated Sweetener
- 2 tbsp ground cinnamon
- 2 tbsp butter
- 2 tbsp heavy cream
- 1/4 cup Brown Swerve Sweetener
- 1 tsp vanilla extract
- pinch of salt
- (optional, stir in pecans once the sauce is made)
Making the Dough:
- Preheat oven to 350 degrees F
- Melt the mozzarella and cream cheese in a microwave-safe bowl for 30-second intervals, stirring in between, until the cheeses are melted together.
- Add the egg and vanilla extract, and stir to combine.
- Whisk the almond flour, swerve sweetener, salt, and baking soda together, then add it to the melted cheese and egg mixture.
- Use your hands to kneed the dough until well combined.
- Divide the dough into 24 little dough balls and set aside.
Coat the Dough Balls:
- In a small bowl, stir together the Swerve sweetener and ground cinnamon.
- Dip each dough ball in the melted butter, coat well with the sugar/cinnamon mixture, and place it into a bundt pan.
Cover with Sauce and Bake:
- In a medium saucepan, melt the butter, heavy cream, brown swerve, and salt together over medium-low heat and bring to just a boil.
- Remove from heat and stir in the vanilla extract.
- Pour the sauce over the coated dough balls in the bundt pan.
- Bake at 350 degrees F for 20-25 minutes, or until the tops are golden brown and the sweet sauce is bubbly.
- Allow to cool for at least 10 minutes, then turn the monkey bread over onto a serving plate.
Nutrition Information:Yield: 12 Serving Size: 2 dough balls
Amount Per Serving: Calories: 243Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 61mgSodium: 328mgCarbohydrates: 9gFiber: 3gSugar: 3gProtein: 9g
I haven’t tried this yet but has anyone tried putting some yeast in the dough mixture to make it a little more fluffy or is it fluffy enough as it is? It is hard to tell from the video
The baking soda makes is plenty fluffy 🙂 I have added yeast to mini pizza crust and loved the results. I don’t think it would hurt anything to add a teaspoon of yeast to this dough.
I just watched your monkey bread being made on Wes’s channel last night, and have to try this!! What is the diameter of your bundt pan? I have a small approximately 6″ pottery monkey bread pan which holds a tube of whatever pre-made biscuit dough I used in the old non-keto days, but I’m not sure how that volume translates to your recipe’s volume. I’m wondering if a new 7″ pan would hold all of the dough, once it has baked. Thank you!
Hey Sue! Mine is a 9″, but I definitely don’t fill it up. I think you could get away with a 7″ for the amount this recipe makes 🙂
Can you use coconut flour instead of Almond flour and if so how much?
Thank you in advance.
Hey Jon, you cannot do a 1-for-1 conversion from almond flour to coconut flour. I don’t have an almond flour version for this recipe yet, but if you run a google search for “fat head dough with coconut flour” you might find what you’re looking for.
@Jon, nope doesn’t work. I tried it tonight and it didn’t even rise. It was dry and crumbled. Gonna have to retry with almond bread.
Coconut flour is much more absorbent than almond flour so you have to add more moisture with coconut flour
Curious on storing.. shelf life.. is this good covered on the counter or does I t have to be stored in fridge?
Hey Shanna, I store them in an airtight container in the fridge for up to 5 days (if it lasts that long, lol)
The swerve sweetner for the dough isnt confections sugar right? Its just granulated?
Hey Mitzi! For the dough, either will work 🙂
Easy to follow recepe I have made it a few times my friends can not believe it have mozzarella cheese
That’s awesome!! After 3 years on keto, I’m still amazed you can make sweet dough with mozzarella cheese, lol
question i have a mini bundt pan with i think 6 or 8 mini bundt, how many balls in each mini
That’s a good question! I’ve never made this recipe in a mini-bundt pan. I would probably divide it evenly between 6 mini-bundts and then call each mini-bundt 2 servings.
I have NEVER liked something so much to take the time to make a comment. Today is the day. On keto and made this and it’s to die for. Most keto treats I only eat because it’s better than no treats. This I’ll eat in place of the “normal” monkey bread.
Thank you!!! Saying this is better than the “normal” recipe is the highest of praises!! You just made my day!
How much vanilla extract do you add to make the sauce? Directions say to add to sauce after removing from heat but ingredient list doesn’t list vanilla extract.
Hey Sheryl! I have the specific amount in the recipe card. It’s 1 tsp vanilla extract 🙂
So, you just add vanilla to dough but not the sauce. Because list for sauce doesn’t have it but direction for sauce says to add after heating.
Oops!! I’ll get the recipe card fixed now. Yes, there is vanilla extract in both the dough and the sauce. 1 tsp 🙂
Do you know if this can be made in an instapot?
I haven’t tried the recipe in an instapot, so I’m not sure. Let me know if you do try it!
Can you make this recipe printable?
Hey Sue!! I’m in the process of migrating all my recipes to a new recipe card that allows printing. I’ll get this one updated tonight 🙂
We are gluten-free and I am Keto- so this sounds perfect for Christmas morning.
Can you make the dough ahead the day before to save time? I was thinking of making a double batch for monkey bread in the Am and your rolls for Christmas dinner!
Thanks- this looks delicious.
I’ve never tried making the dough ahead of time to know if it works well. I definitely need to test that out though! You are not the first person to ask that question 😉
Can this be completely made a few days ahead and then baked the morning of? Thank you.
I have not tried making the dough ahead of time to know how well it works.
Can you substitute the swerve for Erythritol? If so would you use the same amounts? Trying to avoid buying another sweetener.
Yes, and it will be a 1:1 🙂
Not quite sure which type of mozzarella you recommend. I caught you said not fresh. Did you also say not pre-shredded, but low moisture? So get a block (not fresh) of low moisture?
Hey Amy. It needs to be pre-shredded, low moisture. I prefer to buy all my cheeses in blocks and shred them myself, but the moisture content is simply too high in mozzarella for it to work for this recipe.
Our holiday breakfast tradition includes monkey bread, only the kind made with dry raspberry jello mix, and blueberry french toast casserole, and breakfast casserole with sausage and cheese. Lots of bread! LOL!
Will try these someday..wonder if I could incorporate sugar free jello mix..my daughter would love it!!
I have never tried jello mix in monkey bread! But I’m intrigued, lol. Let me know if you try it with the sugar-free jello mix. Do you make the jello first, or just add the powder to the dough?
Cathy, I used your recipe at my Mom’s night last night, and it was SO FUNNY watching my non-keto friend make this with me. The look on her face when we added mozzarella. She could not get over the fact that it does not taste like savory cheese at all, and this bread was gone in no time, big hit with the moms and my husband as well. Whoops none left for the kids this time! Thanks for an amazing, definitely-making-again-soon-recipe!!
LOL, this is THE BEST!!! I remember the first time I made a sweet recipe using fathead dough…I was like, there’s no way this is gonna taste good! But it’s amazing!! So happy to hear it was a big hit with your friends and family!
Can you taste the mozzarella in this recipe? I have never tried to bake a sweet keto recipe with it yet. Thanks
Hey Ali. So sorry for the late reply, but I just saw your comment because it was dumped into my spam folder. No, you cannot taste the mozzarella at all 🙂
Is the nutrition information for the entire recipe? Or is that for a single serving… if so how many servings in your recipe?
Hey Dana. The nutrition label is per serving and the recipe makes 12 servings 🙂
Im confused on the nutrition. Recipe says it makes 24 balls, but nutrition states 12 servings, 1 per serving? So, is it 12 servings with 2 balls, or 24 servings with 1 ball?
Hey Toni. Sorry for the confusion! The nutrition data was for 1 serving, not 1 dough ball. The recipe is a total of 12 servings which works out to 2 dough balls a serving. I updated the recipe card to specify that 🙂
I tried this recipe for Easter, and it was INCREDIBLE! You couldn’t even tell it was keto. Thank you for the awesome recipe!
Yay!! That makes me so happy!!! You are very welcome <3