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.
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 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)
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.
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.
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!
- 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