Chocolate Chip Pull-Apart Monkey Bread

Yield: 6 servings

• Prep Time: 10 minutes
• Cook Time:30 minutes
• Cooling Time: 15 minutes
• Total Time: 55 minutes

Ingredients: For the Dough Balls:

• 3 ¾ cups shredded mozzarella
• 4 ounces cream cheese
• 3 tablespoons unsalted butter
• 3 cups almond flour
• 2 ½ tablespoons baking powder
• 1 egg plus 1 yolk, beaten
• 2 teaspoons vanilla

To Go on the Bread:

• ¼ cup Bake Believe ^® Semi-Sweet Baking Chips
• ⅓ cup Swerve
• 1 tablespoon cinnamon
• ¼ cup chopped pecans

For the Syrup:

• 4 tablespoons unsalted butter
• 3 tablespoons keto-friendly maple syrup
• ¼ cup Swerve

Instructions:

1. Preheat the oven to 350°F.  Butter a bundt pan.
2. Place the mozzarella, cream cheese, and  3 tablespoons butter in a large microwave-safe bowl.
3. Microwave the mixture in 30-second intervals, stirring in between, until melted.
4. Add the almond flour and baking powder to the mozzarella, then mix well.
5. Add the eggs and vanilla, then mix well once again.
6. Roll the dough into 1 ½-inch balls.
7. In a large zip-top bag, combine the ⅓ cup Swerve and 1 tablespoon cinnamon.
8. Shake well to combine.
9. Place the balls of dough in the bag and shake until very well coated.
10. Layer the dough balls in the bundt pan, placing the semi-sweet chips and pecans in between.
11. In a small saucepan, combine all of the ingredients for the syrup.
12. Place over a medium heat and stir occasionally until the mixture comes to a boil.
13. Pour the syrup over the dough balls.
14. Bake until the balls have puffed and are browned on top, about 25 minutes.
15. Allow the monkey bread to cool for 5 minutes, then turn out onto a large plate.
16. Cool for about 15 minutes, then enjoy!