Keto Monkey Bread

This keto monkey bread is soft, cinnamony, and completely addictive. Every piece pulls apart easily and is coated in a sweet cinnamon layer that tastes just like the real thing.

If you’ve been missing monkey bread since going low carb, this one is going to make your day. It uses a simple fathead-style dough that comes together in minutes.

The caramel glaze on top really brings it all together. It’s buttery, rich, and adds that sticky sweetness you expect from classic monkey bread.

Best of all, it’s keto friendly and low carb, so you can enjoy it without worrying about all the sugar and flour that normally goes into this kind of treat.

Whether you make it for a weekend breakfast or a fun snack, everyone at the table is going to love pulling this apart.

Why You’ll Love This Recipe

Tastes Like the Real Thing – This keto monkey bread nails that sweet and gooey cinnamon pull-apart experience you thought you had to give up.

Incredibly Fun to Eat – Pulling apart warm dough balls coated in cinnamon and drizzled with caramel makes every bite feel like a treat.

Soft and Pillowy Texture – The mozzarella dough bakes up light and fluffy so you would never guess it is low carb.

That Caramel Glaze Is Everything – The buttery brown sugar glaze adds a rich and indulgent sweetness without kicking you out of ketosis.

Recipe Ingredients

For the Dough

• 2 cups Shredded Mozzarella Cheese
• 2 oz Cream Cheese, cubed
• 1 1/2 cups Almond Flour
• 2 large Eggs
• 1 tsp Baking Powder

For the Cinnamon Coating

• 1/3 cup Granulated Erythritol
• 1 1/2 tsp Ground Cinnamon

For the Caramel Glaze

• 3 tbsp Butter
• 2 tbsp Brown Sugar Erythritol
• 2 tbsp Heavy Cream
• 1/2 tsp Vanilla Extract

How To Make

Step 1

Preheat your oven to 350°F (175°C). Generously grease a standard bundt pan or a 9-inch round baking dish with butter.

Step 2

Place the shredded mozzarella and cream cheese in a large microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. In a separate bowl, combine the almond flour and baking powder, then add the eggs and stir to form a crumbly mixture.

Pour the melted cheese into the almond flour mixture and knead with your hands until a smooth, uniform dough forms.

Step 3

In a small bowl, stir together the erythritol and cinnamon for the coating.

Step 4

Pinch off small pieces of dough and roll them into 1-inch balls, about 25 to 30 pieces total. Roll each ball in the cinnamon coating until evenly covered, then layer them into the prepared bundt pan.

Step 5

Bake for 22 to 28 minutes, until the dough balls are puffed, golden, and cooked through.

Step 6

While the monkey bread bakes, prepare the caramel glaze. Melt the butter in a small saucepan over medium-low heat. Add the brown sugar erythritol and heavy cream, stirring constantly for 2 to 3 minutes until the mixture is smooth and slightly thickened. Remove from heat and stir in the vanilla extract.

Step 7

Let the monkey bread cool in the pan for 5 minutes, then invert it onto a serving plate. Drizzle the warm caramel glaze over the top. Serve immediately and pull apart to eat.

Tips

Work the Dough While It’s Warm

Fathead-style dough gets stiff and hard to work with once it cools down. As soon as you pour the melted cheese into the almond flour mixture, start kneading right away.

If the dough starts resisting you or feels crumbly before you’ve finished rolling all the balls, just pop it back in the microwave for 10-15 seconds to soften it up again. It’ll be much easier to shape.

Wetting your hands slightly with water also helps keep the dough from sticking to your fingers while you roll the balls.

Melt the Cheese in Short Bursts

Don’t just throw the mozzarella and cream cheese in the microwave for two minutes straight. You’ll end up with a lumpy, oily mess that won’t mix properly into the almond flour.

Stick to 30-second intervals and stir well after each one. It usually takes about 3-4 rounds to get it fully melted and smooth. You want a stretchy, uniform mixture with no clumps of unmelted cheese left.

Keep the Dough Balls Small and Even

Try to keep each ball right around 1 inch. If some are big and some are small, the small ones will overcook and get hard while the bigger ones are still raw in the center.

A good trick is to roll out all the balls first before you start coating them in the cinnamon mixture. That way you can eyeball them all together and adjust any that look too big or too small.

More Recipes

• Keto Cinnamon Roll Cheesecake
• Low Carb Glazed Cinnamon Rolls
• Keto Cinnamon Swirl Coffee Cake
• Low Carb Cinnamon Sugar Donut Holes
• Keto Cottage Cheese Pull-Apart Bread

Frequently Asked Questions

Why does my fathead dough feel sticky and hard to roll into balls?

This is super common with mozzarella-based dough. The trick is to lightly wet your hands with water or rub a tiny bit of oil on them before rolling each ball. This keeps the dough from sticking to your fingers.

If the dough is really unmanageable, pop it in the fridge for about 10 to 15 minutes to firm it up. Cold dough is much easier to shape into neat little balls.