This pull-apart bread is everything you love about pizza without the carbs! The exterior bakes into a perfectly golden crust while the inside stays soft, cheesy, and full of savory pepperoni flavor. Every bite gives you stretchy mozzarella goodness with hints of garlic and Italian herbs. The Bundt pan presentation makes it a show-stopper for parties or game nights, especially when served with a tangy marinara dip in the middle.
Keto Pepperoni & Mozzarella Pull-Apart Bre

Ingredients:

• 2 cups shredded mozzarella cheese

• 1 cup shredded cheddar or Italian blend cheese

• 1 ½ cups almond flour

• 2 tsp baking powder

• 3 large eggs

• ½ cup mini pepperoni (or sliced pepperoni cut into quarters)

• 1 tsp Italian seasoning

• 1 tsp garlic powder

• 2 tbsp melted butter

• ½ cup grated Parmesan cheese

• Optional: sugar-free marinara or pizza sauce for dipping

🍞 Instructions:

1. Preheat your oven to 375°F (190°C). Grease a Bundt pan (or any round baking dish) with butter or nonstick spray.

2. Make the dough: In a large bowl, combine almond flour, baking powder, garlic powder, and Italian seasoning. In a separate microwave-safe bowl, melt mozzarella cheese (about 1 minute intervals, stirring until smooth). Mix the melted cheese with the dry ingredients and eggs to form a thick, stretchy dough.

3. Assemble: Cut the dough into small chunks and toss them with pepperoni, Parmesan, and melted butter. Mix gently until evenly coated, then place the mixture evenly in the Bundt pan.

4. Bake: Bake for 25–30 minutes, or until golden brown and bubbly on top. Let it cool slightly, then flip it onto a plate. Serve warm with a small bowl of keto-friendly marinara sauce in th

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