Name: Keto Gorilla Bread
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1½ cups almond flour; 2 tbsp coconut flour; 1½ tsp baking powder; ½ tsp xanthan gum (optional); 2 cups shredded mozzarella cheese; 2 oz cream cheese (softened, for dough); 2 large eggs; 2 tbsp butter (melted, for dough); ¼ cup granulated keto sweetener (erythritol or monk fruit); 4 oz cream cheese (cut into 12–16 cubes); 2 tbsp granulated keto sweetener (for coating); 1½ tsp ground cinnamon; 2 tbsp melted butter (for coating); ¼ cup chopped pecans; Optional: sugar-free maple syrup or keto glaze for drizzling

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Why You’ll Love This Recipe

Low in carbs but rich in flavor and texture
Gooey, sweet, and buttery like traditional gorilla bread
Uses simple, keto-approved ingredients
Filled with a luscious cream cheese center
Perfect for holidays, brunch, or weekend indulgence
Satisfies sweet cravings while staying keto-friendly
Easy to prepare with minimal baking experience
Customizable with nuts, spices, or keto chocolate
Stores and reheats well for next-day enjoyment
A total crowd-pleaser—even non-keto eaters will love it

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:

Almond flour
Coconut flour
Baking powder
Xanthan gum (optional, for elasticity)
Shredded mozzarella cheese
Cream cheese
Eggs
Butter (melted)
Granulated keto sweetener (like erythritol or monk fruit)

For the filling and topping:

Cream cheese (cubed)
Granulated keto sweetener
Ground cinnamon
Chopped pecans or walnuts
Additional melted butter
Optional: sugar-free maple syrup or glaze for drizzling

Directions

Preheat oven to 350°F (175°C) and grease a bundt pan or round baking dish well.
Make the dough:
In a microwave-safe bowl, melt mozzarella cheese and cream cheese together in 30-second bursts, stirring until smooth.
In a separate bowl, combine almond flour, coconut flour, baking powder, and xanthan gum.
Mix the flour mixture into the melted cheese, add eggs, and knead until a smooth dough forms.
Shape the dough:
Divide dough into about 12–16 pieces. Flatten each piece slightly, place a cube of cream cheese in the center, and pinch the dough around it to seal.
Coat and layer:
In a small bowl, mix sweetener and cinnamon. Roll each dough ball in the melted butter, then in the cinnamon mixture.
Layer the balls in the bundt pan, sprinkling chopped pecans between layers.
Bake for 25–30 minutes, or until golden brown and cooked through.
Optional glaze:
While baking, prepare a quick sugar-free glaze or warm some sugar-free syrup.
Once baked, let the bread cool in the pan for 5–10 minutes, then invert onto a serving plate. Drizzle with glaze or syrup if desired.
Serve warm and pull apart to enjoy!

Servings and timing

This recipe makes about 10–12 servings.
Prep time: 20 minutes
Bake time: 25–30 minutes
Cooling time: 10 minutes
Total time: About 1 hour

Variations

Keto Chocolate Gorilla Bread: Add sugar-free chocolate chips inside the dough balls.
Pumpkin Spice Version: Add pumpkin pie spice to the cinnamon coating.
Nut-Free: Skip the pecans or replace with toasted coconut flakes.
Mini Gorilla Bread: Use a muffin tin for individual servings.
Savory Twist: Omit sweetener and fill with cream cheese and herbs for a savory version.
Keto Icing: Drizzle with powdered erythritol mixed with almond milk and vanilla.
Dairy-Free: Use dairy-free mozzarella and cream cheese substitutes.
Extra Gooey: Add a layer of keto caramel sauce between layers.
Maple-Pecan Flavor: Use sugar-free maple syrup and maple extract in the glaze.
Spiced Up: Add a touch of nutmeg or clove for extra warmth.

Storage/Reheating

Store leftover keto gorilla bread in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap tightly in plastic and store in a freezer-safe container for up to 2 months.
Reheat in the microwave for 20–30 seconds per serving or warm in a 300°F oven until heated through.

FAQs

What is gorilla bread?

Gorilla bread is a rich, sticky, pull-apart pastry made with dough, cinnamon sugar, cream cheese, and butter—similar to monkey bread but with a cream cheese center.

Is this really keto-friendly?

Yes, this version uses low-carb flours, sugar-free sweeteners, and keto-approved ingredients, making it suitable for a ketogenic diet.

Can I skip the cream cheese filling?

Yes, but the cream cheese adds a gooey, indulgent center. It’s worth keeping if you enjoy richness.

What sweetener is best for keto gorilla bread?

Granulated erythritol, monk fruit, or allulose all work well. Choose one that matches your taste and digestion preferences.

Why use mozzarella in the dough?

Mozzarella creates a stretchy, pliable dough (known as fathead dough) that mimics the texture of traditional bread while remaining low-carb.

Can I make this ahead of time?

Yes, you can assemble the dough balls in the pan and refrigerate them overnight. Bake when ready to serve.

Can I use all almond flour?

For best texture, a combination of almond and coconut flour is recommended. Using only almond flour may make the dough too soft.

Why is my dough sticky?

Keto doughs can be sticky—lightly oil your hands to help shape the balls easily.

Can I use a different pan?

Yes, a bundt pan creates the classic look, but a deep round or square baking dish will work too.

Is this bread good for breakfast?

Absolutely! It’s sweet, filling, and perfect with coffee or tea—great for breakfast or brunch.

Conclusion

Keto gorilla bread is a rich, gooey, low-carb indulgence that brings all the comfort and flavor of the original—without the carbs. With a melt-in-your-mouth texture, warm cinnamon sweetness, and creamy center, it’s a keto treat you’ll crave again and again. Whether for a holiday, brunch, or sweet craving, this easy recipe makes sticking to keto deliciously satisfying.

Keto Gorilla Bread

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Keto gorilla bread is a low-carb, gooey pull-apart pastry made with almond flour, cream cheese, and keto-friendly sweeteners. It’s rich, buttery, and filled with cinnamon flavor—perfect for brunch, dessert, or a sweet keto treat.

Author: Laura
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 10–12 servings
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Instructions

Preheat oven to 350°F (175°C) and grease a bundt pan or round baking dish.
In a microwave-safe bowl, melt mozzarella and cream cheese in 30-second bursts, stirring until smooth.
In a separate bowl, mix almond flour, coconut flour, baking powder, and xanthan gum.
Combine the flour mix with the melted cheese, add eggs and melted butter, and knead until a dough forms.
Divide dough into 12–16 pieces. Flatten each piece, add a cream cheese cube, and seal into a ball.
In a bowl, mix cinnamon and sweetener. Dip each ball in melted butter, then roll in cinnamon mixture.
Layer dough balls in the pan, sprinkling chopped pecans between layers.
Bake for 25–30 minutes, until golden and cooked through.
Let cool for 5–10 minutes, invert onto a serving plate, and drizzle with optional glaze or syrup.
Serve warm and pull apart to enjoy!

Notes

Use lightly oiled hands to handle the dough—it may be sticky.
Don’t skip the cream cheese center for extra gooeyness.
A bundt pan gives the best classic shape, but other pans work too.
Add sugar-free chocolate chips for extra indulgence.
Let rest before inverting to prevent it from falling apart.

Nutrition

Serving Size: 1 piece
Calories: 220
Sugar: 1g
Sodium: 210mg
Fat: 19g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 2g
Protein: 9g
Cholesterol: 55mg