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high protein no sugar monkey bread

High Protein No Sugar Monkey Bread

Discover the magic of high protein no sugar monkey bread, a delightful twist on a classic indulgence that nourishes your body while satisfying your sweet cravings. This recipe offers a guilt-free way to enjoy a comforting, pull-apart treat that’s perfect for breakfast, snacks, or even a healthy dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Breakfast, Dessert, Snack
Ingredients Equipment Method Notes

Ingredients
  

For the Monkey Bread
  • 1 cup almond flour
  • 1/2 cup unflavored whey protein powder (isolate or concentrate)
  • 1/4 cup erythritol or your preferred granular sugar substitute
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened almond milk (or other milk of choice)
  • 2 tablespoons melted unsalted butter (or coconut oil)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
For the Topping
  • 1/4 cup erythritol or your preferred granular sugar substitute
  • 1 teaspoon cinnamon
  • 2 tablespoons melted unsalted butter (or coconut oil)

Equipment

  • Bundt pan or 9-inch round cake pan
  • Mixing bowls
  • Whisk
  • Spatula or wooden spoon

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a standard bundt pan or a 9-inch round cake pan with butter or cooking spray.
  2. In a medium mixing bowl, whisk together the almond flour, whey protein powder, erythritol, baking powder, and salt. Ensure there are no lumps, especially in the protein powder.
    1 cup almond flour, 1/2 cup unflavored whey protein powder (isolate or concentrate), 1/4 cup erythritol or your preferred granular sugar substitute, 2 teaspoons baking powder, 1/4 teaspoon salt
  3. In a separate small bowl, whisk together the unsweetened almond milk, melted butter, and vanilla extract until well combined.
    1/2 cup unsweetened almond milk (or other milk of choice), 2 tablespoons melted unsalted butter (or coconut oil), 1 teaspoon vanilla extract
  4. Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula or wooden spoon until a thick, slightly sticky dough forms. Be careful not to overmix; just combine until no dry streaks remain.
  5. Roll small portions of the dough (about 1-inch in size) into little balls. Arrange these dough balls evenly in the prepared bundt pan or cake pan, ensuring they are close but not tightly packed, as they will expand slightly.
  6. In a small bowl, combine the 1/4 cup erythritol and 1 teaspoon cinnamon for the topping.
    1/4 cup erythritol or your preferred granular sugar substitute, 1 teaspoon cinnamon
  7. Drizzle the 2 tablespoons of melted butter evenly over the dough balls in the pan. Then, generously sprinkle the cinnamon-sugar topping mixture over the entire loaf, ensuring a good coating.
    2 tablespoons melted unsalted butter (or coconut oil), 1/2 teaspoon cinnamon
  8. Place the pan in the preheated oven and bake for 25-30 minutes, or until the monkey bread is golden brown and cooked through. You can test for doneness by inserting a toothpick into the center; it should come out clean.
  9. Let the high protein no sugar monkey bread cool in the pan for about 10 minutes before inverting it onto a serving plate. This allows it to set slightly and prevents it from falling apart. Enjoy warm!

Notes

Refrigerator: 3-4 days. Freezer: 1-2 months. Reheat: Oven/toaster oven at 300°F (150°C) for 5-10 minutes, or microwave for 20-30 seconds per serving.