High Protein No Sugar Monkey Bread (Printer-Friendly)
Fluffy cinnamon coating on protein-rich dough balls, baked until golden and drizzled with vanilla glaze.
# What You'll Need:
→ Dough
01 - 2 cups almond flour
02 - 1 cup vanilla whey protein powder
03 - 2 teaspoons baking powder
04 - 1/4 teaspoon salt
05 - 3/4 cup nonfat Greek yogurt
06 - 2 large eggs
07 - 2 tablespoons unsweetened almond milk
08 - 1 tablespoon melted coconut oil
09 - 1 teaspoon vanilla extract
→ Cinnamon Coating
10 - 1/4 cup melted butter or coconut oil
11 - 2 tablespoons granular erythritol or monkfruit sweetener
12 - 2 teaspoons ground cinnamon
→ Optional Glaze
13 - 1/3 cup plain Greek yogurt
14 - 1-2 tablespoons powdered erythritol
15 - 1/2 teaspoon vanilla extract
# How-To Steps:
01 - Preheat oven to 350°F. Generously grease a bundt pan or deep round baking dish with butter or coconut oil.
02 - In a large bowl, combine almond flour, protein powder, baking powder, and salt. Whisk thoroughly to break up any clumps.
03 - In a separate bowl, whisk Greek yogurt, eggs, almond milk, melted coconut oil, and vanilla extract until completely smooth.
04 - Pour wet ingredients into dry mixture. Stir until a soft, pliable dough forms. The dough will be slightly sticky.
05 - In a small bowl, mix erythritol and cinnamon until well combined.
06 - Pinch off approximately 1-inch pieces of dough and roll into balls. Dip each ball in melted butter or coconut oil, then roll thoroughly in the cinnamon-sweetener mixture.
07 - Arrange coated dough balls in the prepared pan, stacking them in layers. Leave slight space between pieces for expansion during baking.
08 - Bake for 25-30 minutes until golden brown and set. A toothpick inserted should come out clean.
09 - Let the bread cool in the pan for 10 minutes before attempting to remove.
10 - While bread cools, whisk Greek yogurt, powdered erythritol, and vanilla extract until smooth and drizzle-consistency.
11 - Invert onto serving plate. Drizzle glaze over warm bread. Serve immediately while still warm.
# Expert Hints:
01 -
- You get all the nostalgic comfort of pull-apart bread with 18 grams of protein per serving
- The cinnamon coating creates that irresistible sticky finger experience without any refined sugar
- It comes together in under an hour and makes your entire kitchen smell like a bakery
02 -
- The dough feels softer and stickier than traditional dough, this is completely normal
- Overmixing the dough can make it tough, just combine until ingredients come together
- Letting the bread cool for those full 10 minutes prevents it from falling apart when you flip it
03 -
- Roll the dough balls quickly so the butter does not solidify before coating
- Work with slightly damp hands to prevent sticking without adding extra flour