Monkey Bread- The KETO way

My husband LOVES monkey bread. I adapted this recipe from a Keto biscuit recipe and the measurements for a monkey bread recipe. My Dad is  the one who came up with the idea… and let me tell you just how amazing it is!!! We made this twice over the weekend and it is some of the best monkey bread we have had.

Ingredients for dough:

• 8 ounces cream cheese (block, not spreadable)
• 3 cups shredded mozzarella cheese (low moisture – part skim)
• 4 large eggs
• 4 tablespoons baking powder
• 1 1/3 cups almond flour
•  tablespoon unsalted butter

Ingredients for coating:

• 1/2 cup unsalted butter – Melted
• 1 and 1/4 cups granulated sugar replacement (I use swerve)
• 1 Tablespoon ground cinnamon

Ingredients for Glaze:

• 2/3 cup packed brown sugar replacement (I use Splenda Brown Sugar)
• 1 teaspoon vanilla extract

• ¼ cup melted butter

 

Ingredients for Icing:

• 1 cup (120g) confectioners’ sugar replacement (I use Swerve)
• 5 Tablespoons heavy cream
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350° F
2. In a small pot over low heat melt the cream cheese and mozzarella together.
3. Add the melted cheeses to a large bowl along with the baking powder, almond flour, and eggs. Mix until smooth and let stand 10 minutes. Roll into bite size balls and chill in the refrigerator for another 10 minutes.

1. Make the coating: melt 1/2 cup of butter in a small bowl. Mix granulated sugar and cinnamon together in another small bowl.
2. Spray a 10-12 cup bundt pan with cooking spray. Set aside.
3. Dip each ball, one by one, in the melted butter and then generously roll in the cinnamon-sugar mixture to coat them. You may need more cinnamon-sugar depending how heavy you coat each ball. Arrange them in the bundt pan as you go.
4. Make the Glaze: Melt the 1/4 cup of butter and whisk in the brown sugar and vanilla until combined. Microwave 15 seconds to thin the glaze if it is too thick to pour.
5.  Pour the buttery mixture over the dough balls in the bundt pan. Bake for 30-35 minutes or until golden brown on top. Cover loosely with foil if the top browns too quickly. Cool for 5-10 minutes and invert onto a large serving plate.
6. Make the glaze: Simply whisk all of the glaze ingredients together and pour over the bread. You may either cut the bread into generous slices or let everyone pick off the gooey pieces themselves.
7. Monkey bread tastes best served on the same day, but will stay fresh for 3 days if stored covered at room temperature or in the refrigerator.