15 July 2018

Monkey Bread Muffins

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This might be my favorite keto dessert ever! And I've tried a LOT of keto desserts. It has the perfect cinnamon-sugary taste and texture, and it pulls apart perfectly just like monkey bread! Plus each muffin has 14g protein. I originally made this in a giant bundt pan and it was tricky cooking the insides without burning the outsides (even with foil), so I was inspired to re-try the recipe with a few tweaks and in muffin form and it worked perfectly. It does make 25 muffins, so feel free to cut the recipe in half if you aren't cooking for many people, but trust me, you'll want all 25. 


8 cups shredded mozzarella
8 oz cream cheese
1.5 cups granulated Swerve
2 cups almond flour
2 tbsp baking powder (and yes, I do mean tbsp)
4 tbsp cinnamon
5 eggs
1 tbsp vanilla
1/2 cup golden Lakanto (if you don't have this, you can use extra Swerve, but "brown sugar" does taste better in this recipe in my opinion)
4 tbsp butter


1) In a large microwavable bowl, put 8 cups shredded mozzarella and distribute small chunks of cream cheese on top.

2) In a medium bowl, mix together 1 cup granulated Swerve, 2 cups almond flour, 2 tbsp baking powder and 2 tbsp cinnamon.

3) In a small bowl, mix together eggs and vanilla.

4) In a shallow bowl (will be used for rolling the dough balls), mix together the remaining 1/2 cup granulated Swerve, 1/2 cup golden Lakanto and 2 tbsp cinnamon.

5) Line muffin pans with muffin liners. (It makes 25...I know, awkward amount).

6) Pre-heat oven to 350 degrees.

7) Microwave the cheese/cream cheese mix until smooth. Stir every 45 seconds or so.

8) Once smooth, pour the contents of the medium bowl and small bowl on top of the cheese/cream cheese mix and stir well. (The dough will be sticky.)

9) Form dough into small balls (roughly 1/2 inch in diameter is ideal). It's fine if your balls aren't perfect!

10) Roll dough balls in the shallow bowl and then place in cupcake liners. You should be able to fit 6 dough balls per liner in 2 layers of 3 balls.

11) Once all tins have been filled, melt the butter, and spoon over the top of each cupcake tin.

12) Sprinkle remaining cinnamon sugar mix on top of the muffins.

13) Bake in the oven for about 38 minutes or until done.

14) Enjoy! These are best served hot out of the oven, but if you need to serve later, just pop them in the microwave.

Picture Instructions:

Nutrition Facts:


  1. These were absolutely amazing! We made a little cinnamon roll icing to drizzle on top and ate them for breakfast. My husband is a big monkey bread fan and since starting keto we haven’t been able to have it until I came across this recipe. It definitely passed his test. Thanks so much for sharing this recipe.

    Quick question...
    With the left overs, do you recommend refrigerating them and warming them up later or leaving them in a container on the counter? I wasn’t sure how to store the left overs. Also, do you know how long the left overs last without going bad?


    Amy S.

    1. Hi Amy! So glad to hear you enjoyed them! I would recommend keeping them refrigerated and heating up before you eat them since they contain a large amount of cheese. My general rule of thumb is 1 week in the fridge, 3-4 months in the freezer. While you could likely still safely eat them longer, they'd get very hard vs soft when warm. Texture change would likely be the first sign they've gone bad.

  2. Hi, i love this recipe but my balls begin to lose shape in the liners. It's one melted mess by the time they get in the oven. Any tips.

    1. Hi, what type of mozzarella are you using? (ie part skim, whole milk) and are you shredding it yourself or using store bought? Will help us troubleshoot.

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