This monkey bread recipe is NOT considered to be completely keto, and it DOES contain quite a few carbs. However, monkey bread is a special treat that is not intended to be eaten daily – but rather used for a special event. like a holiday breakfast during Thanksgiving or Christmas. Compared to typical monkey bread, though, this recipe contains less than HALF the usual carbohydrates, and most of these carbs come from the sugar alcohols, which are not usually very impactful to glucose levels. As always, if you are concerned about the glucose response for YOU, check glucose a couple hours after having a slice, and then use your best judgement.
DOUGH:
3 eggs
2 Tbsp heavy cream
1 stick melted butter
1 cup mozzarella
1 Tbsp vanilla extract
1 Tbsp cider vinegar
1/2 cup monk fruit sweetener
¼ cup brown sugar Swerve
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon xanthan gum (optional)
1.5 cups blanched almond flour
¼ cup coconut flour
Toppings:
¼ cup brown sugar Swerve
¼ cup monk fruit sweetener
1 teaspoon cinnamon
½ cup chopped pecans, or nuts of choice, (optional)
Using a round or bundt cake pan, tear off 2 sheets of parchment paper and press them down into the cake pan; there’s not a perfect method. Just smush it down in there; as you can see in my pics, I use the salt shaker to weight it down while I’m getting the balls rolled and placed.
Preheat oven to 300 degrees. Beat eggs really well on high speed; let them mix for about 6-8 minutes until eggs are becoming frothy, and color is a consistent yellow. While the mixer is running, mix your dry ingredients together and toss well.
When eggs are beaten, add mozzerella and stir well on low speed. Pour in the dry ingredients and mix well, but not for long; you can just “turn” these in.
Let dough rest for about 10-15 minutes. While resting, prep your toppings. Using a small bowl and a fork, mix the sweeteners together well, pressing out all the clumps, especially of brown sugar. Chop pecans if needed, and if you prefer, you can toast the pecans as well. Set up your assembly line so you can pick up and roll out each dough ball, coat in sweetener/cinnamon mixture, and then place in your cakepan.
As you lay in the dough balls, try to lay them around the whole cakepan, and not immediately next to each other. Aim for a more random, alternating, or zigzag layout, leaving some air spaces for the bread to rise. As you get one layer place, sprinkle in some pecans.
Gently and quickly, roll a small lump of dough into a ball, approximately 1 inch diameter.
Lay each dough ball gently into parchment-lined cake pan. Once you have enough dough balls placed to hold your paper in place, you can remove your weights.
If you have any remaining coating, you can sprinkle it over cake once you’ve covered all the dough balls.
Carefully trim the excess parchment paper, leaving plenty for when the cake rises. Bake at 300 degrees for about 40 minutes, or until monkey bread is not jiggly or really soft. It should spring back when lightly pressed.
Remove from oven. Turn out onto cake plate or serving platter. I like to serve it with softned butter or cream cheese, but also will eat it straight outa the oven. LOL
MACROS:
Carbohydrate 19 grams, 11 from sugar alcohols, total sugars 1.2 grams
Protein 5 grams
Fat 15 grams
