Go Back
+ servings
keto pull apart cheese bread
Print Recipe
No ratings yet

Keto Garlic and Cheese Monkey Bread

This Keto Garlic and Cheese Pull-Apart Monkey Bread is topped off with garlic butter, mozzarella cheese, cheddar cheese and parmesan all cooked until crisp on top and melty in the middle.
Prep Time35 mins
Cook Time30 mins
Rising Time2 hrs 15 mins
Total Time3 hrs 20 mins
Course: Appetizer, Snack
Keyword: bread, cheese bread, garlic bread, monkey bread
Servings: 16 pieces
Calories: 119kcal

Ingredients

Bread

Topping

  • 1/4 cup softened butter 55g
  • 2 cloves finely chopped garlic
  • 1 large green onion
  • 1/2 - 1 cup shredded cheese of choice 2oz - 4oz (I like a mix of half mozzarella, half cheddar and a little parmesan)

Instructions

  • 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!

Video

Notes

Ingredients In Keto Garlic and Cheese Monkey Bread

  • Milk of Choice - I used 1% milk since it still keeps the carbs low enough for me but I've also made this recipe with almond milk, which works well. You can even use light coconut milk or whole milk.
  • Sour Cream - Full fat is best. This adds a nice tanginess to the dough. Full-fat greek yogurt should work as well.
  • Egg - Always room temperature!
  • Dry Active Yeast - See the tips section regarding the yeast in this recipe. 
  • Sugar - Yes, sugar! This is food for our yeast and is converted to CO2 and alcohol during the baking process so don't be afraid to add it. Your bread won't rise without it. You can also use 1 tbsp inulin if you prefer (7g).
  • Powdered Monkfruit Sweetener - This, in my opinion is the BEST keto-friendly sweetener you can buy. You can use a granulated one too but I find powdered provides the best flavour. This is used to neutralize any bitterness coming from the low-carb flour.
  • Salted Butter - I always use salted butter, it's just what I grew up with but you are more than welcome to use unsalted butter! Just make sure to add an extra 1/2 tsp salt to the dough and 1/4 salt to the garlic butter. 
  • Mouthwatering Motivation Keto Bread and Pastry Flour - This is a keto flour alternative to white flour that I developed and is now available for purchase on my website. It acts and tastes much more like white flour than almond or coconut flour and gives baked goods a lightness and more “rise” than other low carb flours. It can be used in all kinds of pastries and breads including; croissants, cinnamon rolls, pizza crust, flatbreads, dinner rolls, bagels, muffins, cakes, pies etc.
  • Salt - As I mentioned above, use an extra 1/2 tsp in the dough and an extra 1/4 tsp in the garlic butter if using unsalted butter.
  • Garlic - I used fresh garlic cloves but feel free to use garlic paste instead.
  • Green Onion - You can also use fresh parsley if you prefer.
  • Mozzarella, Cheddar and Parmesan Cheese - I used a blend of all three but any cheese will do.

Tips For Making Keto Garlic and Cheese Monkey Bread

  • Make sure your egg and butter are at room temperature before beginning this recipe. You can easily warm up an egg by placing it in a cup of warm water for ~5min. 
  • Use yeast that is fresh. To check if your yeast is active, place 1 - 2 tsp in a cup of warm water with 2 tsp sugar. Cover and set aside. In about 3-5min the mixture should look foamy or bubbly. If not, your yeast is bad and should be replaced. To keep yeast fresh for months, store in a ziplock in the freezer and use as needed.
  • When kneading the bread, use the heel of your hand to basically "smear" the dough across the table, then gather as much as you can back together, turn and repeat the process (see the video for a visual).
  • If using a stand mixer for this recipe, you'll only have to knead the dough for about 1 minute to bring all the ingredients together and then add the butter and continue to knead for another 4-5 minutes or until your dough is quite smooth and elastic passes the "window pane test".
  • The Window Pane Test is when you form the dough into a rough ball and stretch a small section quite thin using your thumbs and pointer fingers. Your should be able to stretch it to be almost see-through before tearing. 
  • Feel free to get creative with the cheeses and butter mixture. Monterey Jack, feta cheese and/or goat cheese are all fun additions. Just be careful not to over-do the cheese as it can sometimes leave the bread a bit soggy and under-cooked. For the butter mixture, you can add herbs like parsley, rosemary, thyme, onion powder, oregano, basil etc. 
  • If you don't have my Keto Bread and Pastry Flour, you can try my Soft Keto Buns recipe for this instead. 

How To Store Keto Pull-Apart Monkey Bread

  • This bread is best eaten the day it's made for the "crispy" factor but it will stay fresh for a few days more. Store this bread covered well with plastic wrap or in an airtight container in the fridge for 1-2 days, re-heat in the oven at 350*F by placing in a pan and wrapping the top with foil or simply microwave pieces as you'd like. 
  • You can also freeze this keto bread right after it cools to keep it as fresh as possible and re-heat as mentioned above from frozen until warm.

Nutrition

Serving: 1piece | Fiber: 5.1g | Calories: 119kcal | Fat: 7.3g | Protein: 9g | Carbohydrates: 2.5g