Savory keto monkey bread makes a fun and delicious Game Day snack! This cheddar jalapeno bread is easy to make and so fun to eat!
This post is sponsored by Cabot Creamery.
Whether you are a football fanatic or not, you will love this Cheesy Keto Pull Apart Bread. It’s essentially a savory version of a keto monkey bread, and it’s tender and flavorful. And it’s such a fun keto appetizer!
We made a batch when having friends over and it was an instant hit. The simple joy of pulling off a piece of warm, cheesy bread and popping it straight into your mouth can’t be beat.
We plan on making it again for our Super Bowl get together. But you don’t need football as an excuse. You can enjoy this delicious keto bread any old time!
Why you need to try this recipe
Fathead dough made with Cabot Creamery cheese? It’s a match made in heaven!
Most fathead dough recipes call for mozzarella and Cabot does make a very good shredded mozzarella. But I love their cheddar and it’s what they’re known for. It’s also what they win multiple awards for every year!
So I forged ahead with the Seriously Sharp Cheddar because I thought it would be the most flavorful, especially paired with the jalapenos.
And it turns out that cheddar makes fabulous, tender dough that works perfectly for keto monkey bread like this. It’s buttery, cheesy, and bursting with flavor.
This bread is so good, it doesn’t need any kind of dipping sauce. Although it wouldn’t be out of place served with a little Chipotle Ranch Dressing. Or some garlic butter!
I stand by the statement that Cabot Creamery makes some of the best cheese in the world. It adds amazing flavor to all of your game day snacks and appetizers. Check out their full line of products here.
Ingredients You Need
- Cheddar cheese: I always recommend Cabot Seriously Sharp for the best cheesy flavor! But any of their delicious cheddars would work just as well.
- Coconut flour: Nut-free keto fathead dough! I also use coconut flour for my Keto Bagels recipe.
- Protein powder: You can use either whey protein or egg white protein, but collagen protein won’t work in this recipe. Protein powder helps the dough rise properly.
- Sour cream: You can also use full fat Greek yogurt.
- Jalapeno
- Garlic
- Kitchen staples: Baking powder, salt, eggs, butter.
How to make Cheddar Jalapeno Pull Apart Bread
1. Prepare the baking pan: Preheat the oven to 375ºF and grease a round 8-inch metal baking pan. Set a small ovenproof ramekin upside down in the center and grease the sides of the ramekin as well.
2. Whisk the dry ingredients: In a medium bowl, whisk together the coconut flour, whey protein, baking powder, garlic powder, and salt.
3. Melt the cheese: In a large microwave safe bowl, melt the cheese on high in 30 second increments until well melted and you can stir it together.
4. Mix the dough: Working quickly, cover the cheese with the coconut flour mixture, and add the eggs, sour cream, and half of the jalapeno. Use a silicone spatula to stir everything together, kneading the mixture hard against the side of the bowl with the spatula until mostly uniform.
5. Roll into balls: Use wet hands to roll the dough into scant 1-inch balls, and place them in the prepared baking pan. Sprinkle with the remaining jalapeno. In a small bowl, mix the melted butter and garlic. Drizzle over the bread.
6. Bake until golden: Bake 20 to 30 minutes, until the bread is golden brown and the top is just firm to the touch. Remove and let cool at least 20 minutes. Loosen the ramekin in the center and remove.
Expert Tips
If you prefer not to use a microwave, you can melt the cheese in a pan over low heat. Keep the heat as low as possible and stir frequently, until the cheese is very melted. Then remove from heat and add the remaining ingredients right into the pan.
As long as you work quickly to mix the dough, the hot cheese won’t cook the eggs. But I always like to cover the melted cheese with the flour mixture before adding the eggs, as an extra buffer.
You need to use a little elbow grease to knead the dough and get everything incorporated together. Use a silicone spatula to really mash the ingredients hard against the sides of the bowl. It’s a bit of an arm workout!
This is a coconut flour recipe, and it won’t work with almond flour. But it does not taste at all like coconut, I promise!
Savory Keto Monkey Bread Recipe
Ingredients
- ¾ cup coconut flour
- ⅓ cup whey protein powder (or egg white protein)
- 4 teaspoon baking powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 12 ounces Cabot Sharp cheddar grated
- 3 large eggs
- ½ cup sour cream
- 1 large jalapeno minced, divided
- 2 tablespoon butter melted
- 2 cloves garlic minced
- ½ teaspoon coarse salt
Instructions
- Preheat the oven to 375ºF and grease a round 8-inch metal baking pan. Set a small ovenproof ramekin upside down in the center and grease the sides of the ramekin as well.
- In a medium bowl, whisk together the coconut flour, whey protein, baking powder, garlic powder, and salt.
- In a large microwave safe bowl, melt the cheese on high in 30 second increments until well melted and you can stir it together.
- Working quickly, cover the cheese with the coconut flour mixture, and add the eggs, sour cream, and half of the jalapeno. Use a silicone spatula to stir everything together, kneading the mixture hard against the side of the bowl with the spatula until mostly uniform.
- Use wet hands to roll the dough into scant 1-inch balls, and place them in the prepared baking pan. Sprinkle with the remaining jalapeno.
- In a small bowl, mix the melted butter and garlic. Drizzle over the bread. Bake 20 to 25 minutes, until the bread is golden brown and the top is just firm to the touch.
- Remove and let cool at least 20 minutes. Loosen the ramekin in the center and remove.
Jean Suzanne Hamilton says
Hi Have you tried this recipe for monkey bread using just the baking blend from THM
As well do you have any bread recipes that are very light in egg usage or are egg free as I have an allergy to eggs.
Carolyn says
I don’t use that flour blend at all.
Pan says
Here’s my husband’s review of this recipe, given verbally as he was chewing his first big bite of this: “This is a PLEASURE!” I agree.
Carolyn says
Thank you!
Marilyn says
I have no doubt this recipe will be delicious, as all your other recipes. So I plan to make it soon. However, I am looking for other ideas for a dipping sauce. I’m not crazy for Ranch type dressings. I love Italian bread dipped in marinara, and I wonder if this Monkey bread would taste good with a tomato sauce, or Salsa. Do you have any suggestions for a nice tomatoey dipping sauce that goes well with jalapeno breads?
Carolyn says
Sure!
Joy says
Amazing! I needed to make this a day ahead (except for the drizzle on top) because we were going to be in a cabin with no microwave. It turned out great! One of the best Keto breads our group of 4 had ever had. I posted pictures of it on my FB page and got multiple requests for the recipe. Thank you!!!
Carolyn says
So glad it worked out!
Kathy Crow says
This look amazing! In the oven now. Why did you use coconut flour instead of almond? I’m going to try using olives in place of jalapenos and then try with diced pepperoni too. Thanks for all your great recipes. I have your books but tend to get most from your email.
Carolyn says
I wanted to offer a nut free option.
Lisa says
Carolyn,
This recipe looks sood. I made it, and its quite dry. I’d like to repurpose it somehow. I’d love any suggestions. I’ve considered turning into a savory crust for maybe a zucchini tomato ricotta tart? Teach me something I can use.
Carolyn says
If it’s too dry, you over-baked it somehow. I am not sure what else to say… I don’t think it would make a great crust but how about using it in some sort of savory bread pudding style dish?
E.McCord says
It also may be your coconut flour. I’ve discovered different brands will absorb more or less. The brand I’m using now I always have to use a little less, sub some of the coconut with something, or add more moisture somehow. I just made this and I subbed 1/4 cup of coconut flour with almond flour. They turned out very good not dry.
Daaniyaal says
At top of the page, there is a picture of mozzarella and cheddar cheese. Can I just use 12oz of the sharp cheddar cheese for this recipe?
Carolyn says
Yes.. that photo is only to show what Cabot sells. I used just the cheddar, as I say in the blog post.
Chris says
Is the jalapeño seeded or not in this recipe? Thank you!
Carolyn says
YOur choice! I never seed mine.
Renee says
Can I use all whey protein or egg white powder to omit the coconut flour…??
Carolyn says
No, that wouldn’t work at all.
Shelly says
Would vegan cheese and butter work in this recipe? Or would you know of another way it would work like this texture does? Thank you!
Carolyn says
I honestly can’t say, I don’t use those products.
Carol Sculles says
Where/when does the coarse salt get added?? I’m baking it without adding it!
Thsnks! They smell wonderful and the dough was easy to work with thanks to your wet hands tip!
Carolyn says
Sprinked on after drizzling with butter. Did I miss that???
Rachel says
Hi, For this Monkey Bread can you add more coconut flour and use Baking Powder instead of the protein powder? Thanks. Regards Rachel
Carolyn says
No, the protein powder is a critical ingredient for texture.
Kerin Magill says
Would collagen powder work?
Carolyn says
Not in this bread, no. It would become very gummy.
Alice says
I have jarred sliced pickled jalapeños, would those work in this recipe?
Carolyn says
Absolutely! Still mince them up, though.
Debbie says
Could I omit the garlic, and jalapeños and instead roll the balls in cinnamon/sugar and then drizzle butter over them before baking. Would the dough be a sweet enough version for traditional monkey bread?
Carolyn says
I think so. You may want to make a batch of my caramel sauce to drizzle over when it’s flipped out.
Vivian Mcmillan says
Can this be made in a bundt pan? And what if you don;t ahve a ramekin?
Sounds wonderful!!!
Carolyn says
Yes but… your top will be the dark brown part and the bottom will be the nice bubbles on top.
Mary says
Yum! I was just looking at your Everything Bagel pull apart bread and I’m wondering… could you describe the difference in the dough all coconut vs almond/coconut? Do you or others you’ve made it for have a preference? I could always add Everything seasoning to this recipe, but need to decide on the base. Thanks so much for all you do!
Carolyn says
I think I actually liked this dough a tiny bit better but they are very similar in texture.
Casey says
I have a silicone bundt cake pan – would that work for this recipe?
Carolyn says
Yes but it’s going to bake a little differently so keep your eye on it. Not sure of the timing.
Joy says
This looks yummy. We will be going to a cabin next weekend with no microwave but it does have a toaster oven. I think this will go really good with the dinner we are preparing for friends (braised short ribs and cheesy cauliflower mash). Do you think it would be okay to pre-make through step 5 and then finish it the next day so it is fresh? I love your recipes and thanks for another great one!
Carolyn says
I think so… not entirely sure!
Joy says
It worked perfectly!! Best keto bread our group of 4 have ever tasted! Thanks so much!