Low Carb Gorilla Bread: A Paula Deen Copycat Recipe!

In this video

Recipe for Low Carb Gorilla Bread I’ve included two versions. One uses coconut flour and the other uses oat fiber. Both are delicious!

Version One with Coconut flour (video version)
1/4 cup coconut flour
1/2 cup almond flour
1/2 tsp salt
1 tsp baking powder
1 1/2 tsp cinnamon
3/4 cup Sukrin gold (brown sugar)*
2 eggs
1 tsp vanilla
1 1/4 mozzarella cheese, shredded
3 ounces cream cheese
3 tablespoons of butter

1/3 cup Sukrin gold (brown sugar)*
1 tablespoon of cinnamon
3 tablespoons butter, melted
3 ounces cream cheese cut into pebble sized bits
1/2 cup Sukrin fiber syrup gold
1/2 cup chopped pecans

Preheat oven to 325. Mix all of the dry ingredients. Add eggs and vanilla. Melt mozzarella, cream cheese, and stir. Melt butter. Add all to dry ingredients and mix by hand until the dough is well mixed. Don’t overmix.

Mix 1/3 cup Sukrin gold (brown sugar), 1 tablespoon cinnamon, and melted butter.
Form small balls of dough and wrap around the pieces of cream cheese. Roll this in the cinnamon, brown sugar, butter mix and layer in a well-greased small bundt pan or 8″ by 8″ baking dish. You may want to add 1/4 cup of pecans to the bottom of the pan first. After the first layer covers the bottom, pour a generous cover of Sukrin fiber gold (or low carb syrup) over the dough. Add a second layer starting with pecans and dough rolled in cinnamon mix. Pour another 1/3 cup or so of Sukrin fiber syrup gold over the top.
Bake at 325 degrees for about 35 minutes depending on the size of your dish. Check after 30 minutes. Cover with foil if it browns too much. Let sit at least 20 minutes before serving or before turning onto a plate. Enjoy!

*if you don’t have Sukrin gold (brown sugar), use your favorite granulated sugar and 1/2 tsp of molasses.

Oat Fiber Version
2/3 cup almond flour
2/3 cup oat fiber
2 tsp cinnamon
2/3 cup Sukrin gold (brown sugar)
1 tsp baking powder
2 eggs
1/2 tsp salt
2 cups mozzarella, shredded
4 ounces cream cheese
6 tablespoons butter

1/3 cup Sukrin gold (brown sugar)
2 tsp cinnamon
3 tablespoons melted butter
1/2 cup chopped pecans (optional)
1/2 cup Sukrin fiber syrup gold
3 ounces cream cheese cut into small pebble-sized bits

Follow directions above.

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Low Carb Gorilla Bread: A Paula Deen Copycat Recipe!

In this video

Recipe for Low Carb Gorilla Bread I’ve included two versions. One uses coconut flour and the other uses oat fiber. Both are delicious!

Version One with Coconut flour (video version)
1/4 cup coconut flour
1/2 cup almond flour
1/2 tsp salt
1 tsp baking powder
1 1/2 tsp cinnamon
3/4 cup Sukrin gold (brown sugar)*
2 eggs
1 tsp vanilla
1 1/4 mozzarella cheese, shredded
3 ounces cream cheese
3 tablespoons of butter

1/3 cup Sukrin gold (brown sugar)*
1 tablespoon of cinnamon
3 tablespoons butter, melted
3 ounces cream cheese cut into pebble sized bits
1/2 cup Sukrin fiber syrup gold
1/2 cup chopped pecans

Preheat oven to 325. Mix all of the dry ingredients. Add eggs and vanilla. Melt mozzarella, cream cheese, and stir. Melt butter. Add all to dry ingredients and mix by hand until the dough is well mixed. Don’t overmix.

Mix 1/3 cup Sukrin gold (brown sugar), 1 tablespoon cinnamon, and melted butter.
Form small balls of dough and wrap around the pieces of cream cheese. Roll this in the cinnamon, brown sugar, butter mix and layer in a well-greased small bundt pan or 8″ by 8″ baking dish. You may want to add 1/4 cup of pecans to the bottom of the pan first. After the first layer covers the bottom, pour a generous cover of Sukrin fiber gold (or low carb syrup) over the dough. Add a second layer starting with pecans and dough rolled in cinnamon mix. Pour another 1/3 cup or so of Sukrin fiber syrup gold over the top.
Bake at 325 degrees for about 35 minutes depending on the size of your dish. Check after 30 minutes. Cover with foil if it browns too much. Let sit at least 20 minutes before serving or before turning onto a plate. Enjoy!

*if you don’t have Sukrin gold (brown sugar), use your favorite granulated sugar and 1/2 tsp of molasses.

Oat Fiber Version
2/3 cup almond flour
2/3 cup oat fiber
2 tsp cinnamon
2/3 cup Sukrin gold (brown sugar)
1 tsp baking powder
2 eggs
1/2 tsp salt
2 cups mozzarella, shredded
4 ounces cream cheese
6 tablespoons butter

1/3 cup Sukrin gold (brown sugar)
2 tsp cinnamon
3 tablespoons melted butter
1/2 cup chopped pecans (optional)
1/2 cup Sukrin fiber syrup gold
3 ounces cream cheese cut into small pebble-sized bits

Follow directions above.

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