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High Protein No Sugar Monkey Bread Recipe

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4 from 14 reviews

This High Protein, No Sugar Monkey Bread is a deliciously soft and sticky treat made with a blend of flours, protein powders, and non-fat Greek yogurt. Coated in a cinnamon sugar substitute and baked to golden perfection, it’s a guilt-free, high-protein alternative to traditional monkey bread, perfect for breakfast or a snack.

Ingredients

Dry Ingredients

  • 1½ cup Flour (180g, see blog post above for options)
  • ½ cup Vanilla Protein Powder (Whey-casein, 45g)
  • ½ cup Unflavored Protein Powder (45g, see blog post above for options)
  • 2 tsp Baking Powder
  • ¼ tsp Baking Soda

Wet Ingredients

  • 2 cups Non-fat Greek Yogurt (450g)
  • 2 Tbsp Almond Milk (30ml)

Coating

  • 3 Tbsp Zero Calorie 1:1 Sugar Replacement (18g)
  • 1½ tsp Cinnamon

Optional

  • 2 Tbsp Chopped Pecans (28g)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and lightly butter a loaf pan to prevent sticking.
  2. Add pecans (optional): If using, evenly spread the chopped pecans on the bottom of the loaf pan to add a crunchy texture.
  3. Mix dry ingredients: In a large bowl, combine the flour, vanilla protein powder, unflavored protein powder, baking powder, and baking soda. Stir to evenly distribute all dry ingredients.
  4. Add wet ingredients and mix: Add the non-fat Greek yogurt to the dry mixture and mix gently until combined, forming large shaggy, sticky dough clumps. Be careful not to over-mix, as this can result in tough bread balls due to the protein powder.
  5. Divide and shape dough balls: Slightly wet your palms with water to prevent sticking. Divide the dough into about 25 equal pieces (around 2 tablespoons each) and roll each into a ball. Wet palms as needed to handle sticky dough.
  6. Prepare coating: Pour the almond milk into a small bowl. In another shallow bowl, combine the zero calorie sugar replacement and cinnamon to make the coating mixture.
  7. Coat dough balls and assemble: Roll each dough ball first in the almond milk, then in the cinnamon sugar mixture, ensuring an even coating. Place the coated balls into the loaf pan, layering as you go.
  8. Bake the monkey bread: Bake the loaf pan for 20 minutes at 350°F. Then cover the pan with foil and continue baking for another 10-15 minutes (total baking time about 35 minutes) until a toothpick inserted in the center comes out clean, indicating the bread is cooked through.

Notes

  • Do not over-mix the dough to avoid tough monkey bread balls due to protein powder.
  • Wetting palms while shaping dough balls helps manage sticky dough.
  • Optional pecans add nice texture and flavor but can be omitted.
  • Use a zero calorie sugar replacement suitable for baking to keep the recipe sugar-free.
  • Allow bread to cool slightly before serving to set the texture.

Find it online: https://bitezly.com/high-protein-no-sugar-monkey-bread-recipe/