Ingredients

(Serves 8–10)

Dough (Quick & Flaky):
• 1 (16.3 oz) can refrigerated biscuit dough (e.g., Pillsbury Grands—cut into quarters)
→ Keto option: Use homemade keto dough balls (see below)

Coating:
• ½ cup brown sugar–style monk fruit blend (e.g., Lakanto Golden—essential for caramel depth!)
• 2 tsp ground cinnamon
• 4 tbsp cold butter, melted

Caramel Sauce (The Gooey Heart):
• ¼ cup butter
• ¼ cup brown sugar–style monk fruit blend
• 2 tbsp heavy cream or full-fat coconut milk
• ½ tsp vanilla extract
• Pinch of sea salt

Optional Add-Ins:
• ½ cup chopped pecans or walnuts
• ¼ cup sugar-free chocolate chips (fold into caramel)
• 1 tsp orange zest (brightens—like your Lemon-Almond Biscotti twist)

🥣 Keto Dough Balls (No Biscuits Needed!)

→ Whisk: 1½ cups blanched almond flour, ¼ cup coconut flour, 1½ tsp baking powder, ¼ tsp salt.
→ Cut in: 3 tbsp cold butter + 2 oz cream cheese.
→ Add: 1 egg + 1 tbsp water. Knead 1 min. Roll into 24 small balls (1″ wide). Chill 15 min before coating.

Instructions

Prep: Grease a 10–12 cup Bundt pan very well (butter + parchment collar for easy release).
Coat dough: Toss biscuit pieces (or keto balls) in melted butter, then in cinnamon-sugar mix. Layer in pan, sprinkling nuts/chips between layers.
Make caramel: Melt butter in saucepan. Whisk in monk fruit blend, cream, vanilla, and salt. Simmer 1–2 min until thickened. Pour evenly over dough.
Bake: 350°F (175°C) for 30–35 min (biscuit version) or 35–40 min (keto dough)—until deep golden and a skewer comes out clean.
Cool 10 min, then invert onto a platter. Serve warm—pull-apart magic awaits!

⏱️ TIME & NUTRITION