Caramel Pecan Monkey Bread

Caramel Pecan Monkey Bread

Hands On Time: 15 minutes

Total Time: 60 minutes

Serves 12



Calories – 350 kcal 

Net Carbs – 4.9g 

Protein – 11.9g

Fat – 29.9g


Tender balls of fathead bread are rolled in a mixture of cinnamon and pecans, drenched in a sticky caramel glaze.

Pull it apart with your friends or eat it yourself.

Breakfast, brunch, midnight sack – the possibilities are endless.





3 cups mozzarella, shredded

2 ounces cream cheese

1 ½ cups almond flour

5 tablespoons coconut flour

1 tablespoon baking powder

2 tablespoons Sukrin Icing

2 eggs


Pecan Mixture:

¼ cup melted butter

1 tablespoon cinnamon

½ cup chopped pecans

¼ cup Sukrin Gold


Caramel Glaze:

4 ounces butter

½ cup Sukrin Caramel Syrup




Place the shredded mozzarella and the cream cheese in a large microwave-safe bowl and cook on high for 1 minute.

Remove and stir, then continue to cook in 30 second bursts, stirring in between, until the cheese has melted and combined.

While the cheese is cooking, sift the dry ingredients together. Then add to the melted cheese when it is done.

Mix well to combine and then add the eggs.

The mixture will seem like it will never come together, but wet your hands and knead until smooth.

Heat your oven to 350⁰F

Divide the mixture into 24 balls.

Grease your ring tin or Bundt pan.

Combine the cinnamon, pecans and Sukrin Gold in a small bowl, and place the melted butter in another.

Working in alternating patterns, place one uncoated ball in the Bundt pan and then dip a second ball in the butter, and then roll in the pecan mix.

Continue doing this until you have used up all of the balls, half plain and half coated.

Melt the butter and Sukrin Caramel Syrup together on the stove and pour carefully over the dough.

Bake for 25 minutes and let cool in the pan for 15 minutes,  before turning out to serve.


This recipe was created by the talented Naomi Sherman, creator of

Click HERE for PDF version of this recipe.