High Protein No Sugar Monkey Bread (Print Version)
Cinnamon-coated pull-apart bread made with almond flour and protein powder for a protein-packed, sugar-free treat.
# What You Need:
→ Dough
01 - 2 cups almond flour
02 - 1 cup vanilla whey protein powder
03 - 2 tsp baking powder
04 - 1/4 tsp salt
05 - 3/4 cup nonfat Greek yogurt
06 - 2 large eggs
07 - 2 tbsp unsweetened almond milk
08 - 1 tbsp melted coconut oil
09 - 1 tsp vanilla extract
→ Cinnamon Coating
10 - 1/4 cup melted butter or coconut oil
11 - 2 tbsp granular erythritol or monkfruit sweetener
12 - 2 tsp ground cinnamon
→ Optional Glaze
13 - 1/3 cup plain Greek yogurt
14 - 1-2 tbsp powdered erythritol
15 - 1/2 tsp vanilla extract
# How-To:
01 - Preheat oven to 350°F. Grease a bundt pan or deep round baking dish thoroughly with cooking spray or oil.
02 - In a large mixing bowl, combine almond flour, vanilla whey protein powder, baking powder, and salt. Whisk together until evenly distributed.
03 - In a separate bowl, whisk Greek yogurt, eggs, almond milk, melted coconut oil, and vanilla extract until smooth and well combined.
04 - Pour wet ingredients into dry ingredients. Stir with a spatula or wooden spoon until a soft, cohesive dough forms. Avoid overmixing.
05 - In a small bowl, mix granular erythritol or monkfruit sweetener with ground cinnamon until thoroughly blended.
06 - Pinch off small portions of dough (about 1 inch). Roll each piece into a ball. Dip each ball in melted butter or coconut oil, then coat evenly in the cinnamon-sweetener mixture.
07 - Place coated dough balls in the prepared pan in layers, leaving some 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 - Allow the bread to cool in the pan for 10 minutes before removing or adding glaze.
10 - In a small bowl, whisk plain Greek yogurt, powdered erythritol, and vanilla extract until smooth and drizzle over warm bread before serving.
# Expert Advice:
01 -
- You get that nostalgic cinnamon roll taste without the sugar crash that usually follows
- The protein content actually keeps you satisfied instead of hunting for more snacks an hour later
02 -
- Overworking the dough makes it tough and rubbery, mix just until combined and resist the urge to knead
- The dough balls will feel sticky when coating, this is normal and helps the cinnamon mixture adhere properly
03 -
- Use a cookie scoop for evenly sized dough balls, which ensures they all bake at the same rate
- If the coating mixture runs out, make another quick batch rather than skimping on the cinnamon sugar coating