Description
This High Protein No Sugar Monkey Bread is a sweet, sticky treat that combines the richness of almond flour and vanilla protein powder with the natural sweetness of erythritol and sugar-free maple syrup. Perfect as a guilt-free dessert or snack, it’s a low-carb, gluten-free recipe that delivers a deliciously soft texture with a cinnamon-sweet coating, making it an ideal choice for health-conscious food lovers.
Ingredients
Scale
Dry Ingredients
- 2 cups almond flour
- 1/2 cup vanilla protein powder
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/3 cup granulated erythritol or monk fruit sweetener
- 1 tablespoon cinnamon
Wet Ingredients
- 2 large eggs
- 1/3 cup unsweetened almond milk
- 2 tablespoons Greek yogurt
- 1 teaspoon vanilla extract
- 1/4 cup melted butter or coconut oil
- 2 tablespoons sugar-free maple syrup
Optional Toppings
- Chopped nuts (such as pecans)
- Sugar-free chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a small bundt pan or an 8×8-inch baking dish thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine almond flour, vanilla protein powder, baking powder, and salt. Stir well to evenly distribute all ingredients.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, unsweetened almond milk, Greek yogurt, and vanilla extract until smooth and well combined.
- Form Dough: Pour the wet ingredients into the dry ingredients and stir gently until a soft dough forms. The mixture should hold together but remain pliable.
- Prepare Cinnamon Sweetener Mixture: In a small bowl, mix the granulated erythritol (or monk fruit sweetener) with cinnamon until evenly combined.
- Form Dough Balls: Roll the dough into small balls approximately 1 inch in diameter. Then, coat each ball thoroughly in the cinnamon-erythritol mixture to ensure an even sweet, spicy crust.
- Arrange in Pan: Place the coated dough balls evenly in the prepared pan. For added texture and flavor, sprinkle chopped nuts or sugar-free chocolate chips between the layers if desired.
- Drizzle Sweet Sauce: In another small bowl, combine the melted butter or coconut oil with sugar-free maple syrup. Drizzle this mixture evenly over the dough balls in the pan, adding moisture and a sticky sweetness.
- Bake: Bake the monkey bread in the preheated oven for 20 to 25 minutes or until the top is golden brown and the dough balls feel firm to the touch.
- Cool and Serve: Once baked, let the monkey bread cool slightly in the pan to allow it to set for easier serving. Enjoy warm as a delicious, protein-packed treat.
Notes
- For added texture and flavor, sprinkle chopped pecans or sugar-free chocolate chips between the layers before baking.
- This recipe uses erythritol or monk fruit as sweeteners to make it a low-sugar, diabetic-friendly dessert.
- Feel free to substitute Greek yogurt with a dairy-free alternative to make this recipe low lactose.
- If using coconut oil instead of butter, the bread will have a slightly different flavor but remain delicious and dairy-free.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 260
- Sugar: 1g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 65mg
