Keto monkey bread

from: I breath I'm Hungry

KETO PUMPKIN SPICE MONKEY BREAD MUFFINS

★★★★★

5 from 6 reviews

These Keto Pumpkin Spice Monkey Bread Muffins  have built in portion control and reheat perfectly straight from the freezer – so they can be made weeks or even months ahead! Low carb, gluten free, atkins friendly.

• Author: Mellissa Sevigny
• Prep Time: 5 minutes
• Cook Time: 38 minutes
• Total Time: 43 minutes
• Yield: 10 muffins
• Category: keto breakfast recipes

INGREDIENTS

For the dough:

• 2 cups shredded whole milk mozzarella cheese
• 2 tablespoons butter
• 3/4 cup superfine blanched almond flour
• 1/4 cup coconut flour
• 2 teaspoons baking powder
• 3 tablespoons granulated erythritol sweetener
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 tsp allspice
• 1/4 cup pumpkin puree
• 2 large eggs

To assemble:

• 1/2 cup swerve
• 2 teaspoons cinnamon
• Pinch of salt
• 2 tablespoons butter
• 2 tablespoons chopped pecans (optional)

INSTRUCTIONS

For the dough:

1. Preheat the oven to 350 degrees.
2. Combine the almond flour, coconut flour, baking powder, sweetener, cinnamon, and nutmeg in a medium sized bowl and mix well.
3. Combine the cheese and 2 tablespoons of butter in a large bowl.  Microwave for 2 minutes.  Stir well to combine.
4. Add the dry ingredients to the melted cheese, along with the eggs and pumpkin puree.
5. Stir well with a rubber spatula until a dough forms.  Let the dough sit for 5 minutes.
6. Meanwhile grease a muffin tin with butter.

To assemble:

1. Combine the sweetener, cinnamon and pinch of salt in a small bowl and mix well.
2. Pinch off a small piece of dough and roll it into a ball about 3/4 inch in diameter.
3. Roll the ball in the sweetener mixture and place it in a greased muffin cup.
4. Repeat with two more balls for a total of three balls per muffin cup.
5. Fill all ten cups with three coated dough balls each.
6. Add the butter to the remaining sweetener and cinnamon mixture and microwave for 30 seconds.
7. Stir and spoon a little of the butter mixture over each muffin.
8. Top with chopped pecans if using.
9. Bake in the center of the oven for 30-35 minutes, or until golden brown and slightly firm to the touch.
10. Remove and cool slightly before serving warm.

NOTES

Best served warm, these can be frozen and microwaved for 30 seconds when ready to eat!

*Net carbs = 3g per muffin

Nutrition

• Serving Size: 1 muffin
• Calories: 187
• Fat: 15g
• Carbohydrates: 5g
• Fiber: 2g
• Protein: 9g