I created Gorilla Bread where every cinnamon-infused dough ball hides a cream cheese surprise, a playful twist on classic monkey bread that’ll make you want to read the recipe.

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I didn’t expect my kitchen to smell like a bakery when I made Gorilla Bread, but it did. Think classic monkey bread flipped into a low carb twist that flirts with Keto Cinnamon Rolls vibes.

Every little ball hides a creamy surprise because I stuff them with cream cheese cut into cubes for filling and fold in shredded mozzarella cheese so the dough gets that stretchy, gooey texture. It feels indulgent yet weirdly light, and mine even came out a bit lopsided which made me love it more.

You’ll be curious, skeptical, then fully hooked.

Ingredients

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Mozzarella cheese: Melts stretchy, adds protein, low carbs, makes dough chewy and satisfying.
Cream cheese (dough): Rich fat and creaminess, helps bind and keep bread tender.
Almond flour: Nutty, low carb, adds fibre and healthy fats, slightly dense texture.
Egg: Provides structure, protein and moisture, helps everything hold together.
Butter: Adds flavor and golden browning, high fat so use mindfully.
Powdered erythritol: Sweetens without sugar, zero calories, can cool the mouth on excess.
Cinnamon: Warm fragrant spice, adds sweetness and depth with almost no calories really.
Cream cheese filling: Melts into pockets of creamy, tangy goodness, rich in fat.

Ingredient Quantities

1 1/2 cups shredded mozzarella cheese

2 ounces cream cheese softened for the dough

3/4 cup finely ground almond flour

1 large egg, room temp

1/2 teaspoon baking powder

1/8 teaspoon salt

8 ounces cream cheese cold, cut into about 24 small cubes for filling

4 tablespoons unsalted butter, melted (plus a bit more or nonstick spray for greasing pan)

1/2 cup powdered erythritol or other powdered keto sweetener

2 teaspoons ground cinnamon

1/2 teaspoon vanilla extract (optional)

For optional glaze: 2 ounces cream cheese softened, 2 tablespoons powdered erythritol, 1 to 2 tablespoons heavy cream or unsweetened almond milk, 1/2 teaspoon vanilla extract

How to Make this

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1. Preheat oven to 350°F and generously grease a bundt pan with a little extra melted butter or nonstick spray so the Gorilla Bread releases easy.

2. Microwave the 1 1/2 cups shredded mozzarella and 2 ounces softened cream cheese in a microwave-safe bowl in 20 to 30 second bursts, stirring between each, until fully melted and smooth. If you dont have a microwave use a double boiler and stir until melted.

3. Stir the melted cheese mixture with 3/4 cup finely ground almond flour, 1 large room temp egg, 1/2 teaspoon baking powder, 1/8 teaspoon salt and 1/2 teaspoon vanilla extract if using. Work it together with a spatula, then with clean hands until you have a slightly sticky, homogeneous dough. If it’s too sticky wet your hands a bit or chill it 8 to 10 minutes.

4. Chill the dough briefly 10 to 15 minutes in the fridge so it firms up and is easier to handle. Meanwhile cut the 8 ounces cold cream cheese into about 24 small cubes and keep them cold in the fridge.

5. Divide the dough into about 24 equal pieces (a small tablespoon each). Flatten each piece into a disc, press a cold cream cheese cube into the center, then pinch and roll to seal into a smooth ball. Make sure the cream cheese is fully enclosed so it doesnt leak.

6. Melt 4 tablespoons unsalted butter. In a shallow bowl mix 1/2 cup powdered erythritol with 2 teaspoons ground cinnamon. Working in batches, dip each filled ball in melted butter, then roll in the cinnamon sweetener to coat completely and place them in the prepared bundt pan, stacking them snugly.

7. Use any remaining butter to brush the top and edges of the piled balls in the pan. Bake at 350°F for about 20 to 25 minutes or until golden and puffed. Ovens vary so check after 18 minutes; you want a deep golden color not dark brown.

8. Let the Gorilla Bread cool in the pan 8 to 10 minutes so the filling sets a bit, then invert onto a plate. If any balls stick use a thin spatula to help release them.

9. For the optional glaze beat together 2 ounces softened cream cheese, 2 tablespoons powdered erythritol, 1/2 teaspoon vanilla extract and 1 to 2 tablespoons heavy cream or unsweetened almond milk until smooth. Drizzle over the warm bread and serve warm. Tip: keep the cream cheese filling very cold and dont overheat the filling during assembly or it will puddle out while baking.

Equipment Needed

1. Bundt pan, 10 to 12 cup, well greased
2. Microwave-safe bowl (or a small heatproof bowl if you dont have a microwave) for melting cheese
3. Large mixing bowl
4. Silicone spatula for stirring and folding
5. Measuring cups and spoons (kitchen scale optional)
6. Tablespoon measure or small cookie scoop to portion the dough
7. Shallow bowl plus a pastry brush for the melted butter bath
8. Cutting board and sharp knife to cube the cream cheese
9. Thin offset or metal spatula to help release stuck balls when inverting

FAQ

Q: Why does this dough use shredded mozzarella and cream cheese together? A: The melted mozzarella and softened cream cheese act like glue for the almond flour and egg so the dough holds and stretches, giving a chewy, bread like texture you wont get with almond flour alone.

Q: Why are the filling cream cheese cubes kept cold? A: Cold cubes hold their shape while the outside bakes so you get little pockets of gooey cream cheese instead of it all melting into the dough.

Q: Can I swap almond flour for regular flour or coconut flour? A: You can use all purpose flour but the texture and carbs will change a lot, and you may need a different liquid ratio; coconut flour is NOT a 1 to 1 swap because it soaks up liquid, so I do not recommend it unless you adjust the recipe heavily.

Q: How do I know when it is done and how long to bake? A: Bake at about 350 F until the top is golden and the cheese is set, usually 20 to 30 minutes for a typical pull apart pan, if the top browns too fast you can loosely tent with foil.

Q: Can I make this ahead or freeze it? A: Yes, you can assemble and refrigerate for a few hours before baking, or bake then freeze slices in an airtight bag up to 2 months, thaw overnight in the fridge and reheat in the oven to restore texture.

Q: What sweetener or glaze swaps work best? A: Powdered erythritol or powdered monk fruit work well for the coating and glaze, but if you want regular sugar use the same amount by weight, and thin the glaze with a splash of cream or almond milk till you get the right drizzle consistency.

Gorilla Bread Recipe Substitutions and Variations

Mozzarella (1 1/2 cups shredded): swap with shredded provolone, Monterey Jack or sharp cheddar for similar melt and stretch; for a dairy free option try a good melting vegan mozzarella, flavour will be a bit different
Almond flour (3/4 cup finely ground): use almond meal if thats all you have, just pulse it finer in a food processor; or use 1/4 to 1/3 cup coconut flour instead but add an extra egg because coconut flour soaks up a lot of moisture
Powdered erythritol (1/2 cup): replace with powdered monk fruit sweetener or powdered allulose 1:1; if you only have granular erythritol blitz it in a spice grinder so its less gritty
Butter (4 tablespoons melted): swap for equal parts melted coconut oil or ghee; light olive oil works in a pinch but the bread wont taste as buttery

Pro Tips

1) Keep the cream cheese cubes ice cold until the last second. If they warm up even a little they’ll puddle out while baking, so chop, keep in the fridge, and if assembly takes long toss the tray back in for a quick chill. A brief 10 minute chill of the finished balls fixes any softening too.

2) Seal each ball really well. Press, pinch and roll between your palms until the seam is totally smooth, or use a tiny dab of water to glue little gaps closed. If you see cracks, patch them with a scrap of dough, otherwise you’ll get leaks.

3) Use a kitchen scale or a small scoop so each piece is the same size. Evenly sized balls mean they cook at the same rate, no underdone centers or burnt edges. If yours are uneven, bake a little longer and watch closely.

4) Watch the oven and be ready to rescue the top. If it’s getting too dark before centers are set, loosely tent with foil and check at shorter intervals; rotating the pan halfway helps if your oven has hot spots. Let it rest in the pan for several minutes before flipping so the filling firms up.