Keto Monkey Bread
2 cups mozzarella, shredded
2 oz cream cheese
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
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.
Total Fat 21.54
Total Carbohydrate 5.45 g
Dietary Fiber 2.62 g
Sugars 1.24 g
Protein 9.65 g