Delicious Keto Pumpkin Spice Monkey Bread is the perfect low carb treat for Fall. Tender Keto-friendly bread is rolled into rounds and tossed in a mixture of pumpkin spice sugar. The small rolls are baked together with more pumpkin spice sugar to make perfect stick-together pieces that are easy to pull apart and portion. Unlike most low carb bread, this monkey bread is easy to make and fail-proof. Not to mention, this recipe is kid-friendly!
Preheat the oven to 350 F. In the stand mixer bowl, combine the almond flour, psyllium husk powder, kosher salt, baking powder, and powdered erythritol. Mix well with a paddle attachment.
To the cup of boiling water, add the apple cider vinegar and mix well. Turn the mixer on low speed and slowly pour in the boiling water being careful not to allow it to splash up. Mix until fully combined. Next, add in the egg whites and vanilla extract. Mix again until fully incorporated.
Combine the remaining sweeteners in a bowl with the remaining salt and pumpkin pie spice. Roll the dough into 1 ¼” balls and then generously coat them in the pumpkin spice mixture. Place each ball around the edges of a 6” cake pan or another pan of similar size.
You can use any pan you would like as long as you can fill the bottom with dough balls. The mixture should make about 20-21 balls. Once you have a layer down, sprinkle it with some of the pumpkin spice mix and repeat with any remaining dough balls.
Bake for 40-42 minutes or until baked through. Allow the monkey bread to cool before flipping over onto a plate. The mixture around the dough should be bubbling and look caramelized.
1.25 cup
5 tbsp
1 tsp
1 tsp
2 tbsp
2 tsp
1 cup
3 large
1 tsp
2 tbsp
0.25 cup
1 tsp
1 tsp