Low-Carb Pepperoni Pull-Apart Bread
Low-Carb Pepperoni Pull-Apart Bread
Cheesy keto biscuit balls, pepperoni, and mozzarella baked in a bundt pan — pizza night, pull-apart style
This low-carb pepperoni pull-apart bread is pizza monkey bread done keto: garlicky almond-flour biscuit balls layered with pepperoni and mozzarella in a bundt pan, baked until golden, and flipped out for the perfect party centerpiece.
Each serving has 11 g of protein and only 4 g net carbs — serve it with warm marinara for dipping.
Why you'll love this pull-apart bread
- 11g protein per serving — snack with substance
- Only 4g net carbs per serving
- Golden, cheesy, and fun to pull apart
- The ultimate game-day and party centerpiece
- Made with simple keto biscuit dough
- Pairs perfectly with warm marinara
Health notes
- Low carb: Just 4g net carbs per serving.
- High protein: 11g protein from eggs, mozzarella, and pepperoni.
- Gluten-free: Almond-flour dough is naturally gluten-free.
- Sugar-free: No added sugar — check marinara labels.
Key element — cool 5 minutes before flipping
Let the bundt pan cool 5 minutes, then invert onto a plate. The bread releases cleanly in one piece — flip too soon and it falls apart, wait too long and it sticks.
Ingredients
Keto biscuit dough
- 2 cups almond flour
- 1 Tbsp baking powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp salt
- 3 large eggs
- ½ cup sour cream
- ¼ cup unsalted butter, melted
Layers
- 1½ cups shredded mozzarella
- 4 oz sliced pepperoni (or mini pepperoni)
- 3 Tbsp unsalted butter, melted
- ½ tsp garlic powder
- ½ tsp Italian seasoning
Serving
- 1 cup warm sugar-free marinara, for dipping
Swaps
- Dairy-free: Use dairy-free mozzarella and coconut yogurt for the sour cream.
- Supreme: Add diced bell peppers and black olives between layers.
- Meat lovers: Add cooked sausage crumbles and diced ham.
- Cheese: Swap half the mozzarella for provolone or parmesan.
Instructions
| 1 | Prep the pan. Heat the oven to 350°F. Grease a 10-cup bundt pan generously with butter or spray. |
| 2 | Make the dough. Whisk the almond flour, baking powder, garlic powder, Italian seasoning, and salt. Stir in the eggs, sour cream, and ¼ cup melted butter until a soft dough forms. |
| 3 | Form the balls. Scoop the dough into 1-inch balls — about 24. Stir the 3 Tbsp melted butter with the garlic powder and Italian seasoning and toss the balls in it. |
| 4 | Layer. Arrange half the balls in the bundt pan, then half the mozzarella and half the pepperoni. Repeat with the remaining balls, mozzarella, and pepperoni. Don't pack them too tightly — they need room to rise. |
| 5 | Bake. Bake 30–35 minutes until deep golden and cooked through — a toothpick in the center should come out clean. |
| 6 | Flip and serve. Cool 5 minutes, run a knife around the edges, then invert onto a plate. Serve warm with sugar-free marinara for dipping. |
Pro tips
- Grease the bundt pan thoroughly — every crevice — so the bread releases cleanly.
- If the center tests doughy, tent with foil and bake 5 more minutes.
- Mini pepperoni distribute more evenly than full-size slices.
- Freshly shredded mozzarella melts better than pre-shredded.
- Serve immediately — pull-apart bread is best warm from the oven.
Nutrition
| Nutrient | Per serving (12) |
|---|---|
| Calories | 310 |
| Protein | 11g |
| Net carbohydrates | 4g |
| Total carbohydrates | 6g |
| Fiber | 2g |
| Total fat | 27g |
| Sodium | 520mg |
Estimates per serving (12 servings), based on almond flour, eggs, sour cream, butter, mozzarella, and pepperoni. Marinara not included.
Variations
Supreme
Add diced bell peppers, black olives, and mushrooms between the layers.
Meat lovers
Add cooked sausage crumbles and diced ham along with the pepperoni.
Cheesy garlic
Skip the pepperoni and double the garlic butter for a cheesy garlic pull-apart.
Buffalo chicken
Add shredded buffalo chicken and blue cheese crumbles to the layers.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Airtight container; best reheated |
| Freezer | Up to 1 month | Wrap well; thaw in fridge before reheating |
| Reheat | — | Oven at 350°F for 10 minutes to re-crisp |
FAQ
Test your knowledge
5 quick questions about this pull-apart bread
1. Protein per serving?
2. Net carbs per serving?
3. Why cool 5 minutes before flipping the bundt pan?
4. What temperature does the bread bake at?
5. What is served with the bread for dipping?
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