Add the milk and sour cream to a large bowl. Microwave for 30s or until warm (think bath water warm, not too hot you can't comfortably place a finger in the bowl).
Add the egg and whisk all three ingredients together.
Add the yeast, sugar and powdered monkfruit sweetener and whisk once more.
Cover the bowl with plastic wrap and let it rest for 3min or until the mixture is a bit foamy.
Un-cover the bowl and add the Keto Bread & Pastry Flour, Italian seasoning and salt.
Stir everything together until the dough becomes too thick to stir anymore.
Use your hands to knead the dough a few times, incorporating any last flour left in the bowl.
Transfer the rough dough to a clean, greased surface and knead it for ~2min. The dough may be sticky, this is okay. Just continue to gather it back together and use the heel of your hand to stretch it across the counter.
After 2 minutes, press the dough out into a rough rectangle and spread the softened butter on top.
Fold the dough over the butter by folding each end inward, turn 90* and begin kneading again for ~8-10 minutes or until your dough passes the "window pane test" (see tips above or the full recipe video for more details). Note that your dough will be messy as the butter is being incorporated, just keep kneading it and gathering up as much as the butter and dough as you can each time.
After your dough is quite smooth and elastic (can stretch quite far without easily tearing), you can form it into a neat ball by kneading it a few more times. Then use your hands to gently hold the dough and rotate it around in a circle with the sides of your hands touching the table. This will smooth out the bottom of the dough as well.
Place the ball of dough in a large lightly oiled bowl. Turn to coat the entire ball of dough with oil then cover with plastic wrap or a clean towel and set aside somewhere warm to rise for 1 1/2 hours or until doubled in size (see tips for where best to place your dough).
During this time you can prepare the garlic butter. In a bowl, mix the softened salted butter with the finely chopped green onion and garlic and set aside.
Once your dough has doubled in size, punch it down and remove it from the bowl.
Place it onto a clean, greased surface and use your hands to gently press it into a circle (don't flatten it much!).
Using a pizza cutter or dough cutter, slice this circle into 4 even sections, then slice those sections into 4 more sections each, for a total of 16 pieces.
Form each piece of dough into a ball by folding the dough over itself and pinching the bottom together (see video for visual example).
Microwave your butter mixture from earlier for 20s or just until the butter has melted and brush some of it over the bottom and up the sides of a bundt pan.
Sprinkle 1/3 of the cheese over the bottom of the pan and then arrange ~half the dough balls around the bottom of the pan just a small distance from one another.
Brush the dough balls with the butter, garlic mixture, sprinkle 1/3 more cheese and then place the remaining dough balls on top of the first layer and finish by brushing more garlic butter and sprinkling the last of the cheese.
Cover the pan with plastic wrap or clean towel and set the dough somewhere warm to rise for another 45min. After 30mins pre-heat your oven to 350*F.
Once the dough is ready, remove the plastic wrap and bake for 5min at 350*F then reduce the temperature to 330*F and continue to bake for another 25min.
Remove the Keto Garlic and Cheese Monkey Bread and let it cool for ~5-8 minutes in the pan. Use a knife to gently make sure it's loosened from the sides, then place a plate on top of the pan and turn the pan itself over with the plate.
Carefully remove the pan to reveal the Keto Garlic and Cheese Monkey Bread. Serve like this or flip it back over if you'd like. Brush the remaining Garlic Butter on top and enjoy warm with pizza sauce or creamy garlic dip!