Servings: 8 slices

2½ cups Mozzarella Cheese, shredded 2½ cups Mozzarella Cheese, shredded
2 oz Cream Cheese 2 oz Cream Cheese
1½ cups Almond Flour 1½ cups Almond Flour
1 TBLS Baking Powder 1 TBLS Baking Powder
3 Eggs, beaten 3 Eggs, beaten
½ cup powdered Parmesan Cheese ½ cup powdered Parmesan Cheese
1 tsp Italian seasoning, divided 1 tsp Italian seasoning, divided
1½ cup shredded mild Cheddar (or a cheese or your choice), divided 1½ cup shredded mild Cheddar (or a cheese or your choice), divided
½ cup mini pepperoni slices ½ cup mini pepperoni slices
 
Optional: subheading: Optional:
Sliced onions Sliced onions
Sliced jalapenos Sliced jalapenos
Red pepper flakes Red pepper flakes

Melt the Mozzarella cheese and cream cheese.  You can do this on the stove top or for 1 minute in the microwave.
In a separate bowl, combine the almond flour and baking powder until they are fully mixed.
To the flour mixture, add the melted cheese and beaten eggs.
Knead it until it forms into a sticky ball.  A silicone mat on the countertop is perfect for this step.
Once the dough has come together, sprinkle the top of the dough with a little parmesan cheese.  Flip the dough over and sprinkle some on the back side of the dough too.  This will help the dough not be so sticky when you start to handle it.
Form the dough into 32 balls, roughly 1" each.  I find it easiest to half and half again until I get to 32 (just by eyeball; nothing fancy).  I also sprinkle my hands with parmesan several times along the way.  This is the secret to forming the pull-apart bread because the parmesan cheese coats each dough ball, allowing it not to fully combine while it’s baking.  Plus, it adds amazing flavor to the dough.)
Spray a bundt pan with non-stick cooking spray.
Place the first layer of 16 prepared dough balls into a non-stick bundt pan and sprinkle with ½ tsp Italian seasoning.
Add a layer of cheddar cheese (about ¾ cup), pepperoni slices, and other optional ingredients.
Add the next layer of 16 prepared dough balls on top of the first layer along with another sprinkle of Italian seasoning.
Top with the rest of the shredded cheese, pepperoni slices, and optionals.
Bake at 350° for 25 minutes or until golden brown.

Serve with a side of Rao's Sauce for dipping.  (Not included in the nutritional info below.)  Serve with a side of Rao's Sauce for dipping.  (Not included in the nutritional info below.)
Cals 284, Carbs 4, Fat 19.6, Protein 22.2  Cals 284, Carbs 4, Fat 19.6, Protein 22.2