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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.

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 1216 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

Instructions

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

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