Print

Monkey Bread

Monkey Bread
Print Recipe

★★★★★

4.8 from 29 reviews

This protein-packed Monkey Bread is a delicious and healthier twist on the classic treat. Made with a combination of vanilla and unflavored protein powders, non-fat Greek yogurt, and a zero-calorie sugar substitute, it provides a moist, flavorful, and low-calorie snack or breakfast option. The bread is soft and tender with a subtle cinnamon sweetness and optional crunchy pecans for added texture. Perfect for those seeking a high-protein, low-sugar, and gluten-free bake!

Ingredients

Scale

Dry Ingredients

  • 1½ cup Flour (180g, gluten-free or regular options)
  • ½ cup Vanilla Protein Powder (Whey-casein, 45g)
  • ½ cup Unflavored Protein Powder (45g)
  • 2 tsp Baking Powder
  • ¼ tsp Baking Soda

Wet Ingredients

  • 2 cups Non-fat Greek Yogurt (450g)
  • 2 Tbsp Almond Milk (30ml)
  • 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. Optionally, sprinkle chopped pecans evenly on the bottom of the pan for added crunch.
  2. Mix Dry Ingredients: In a large bowl, combine the flour, vanilla protein powder, unflavored protein powder, baking powder, and baking soda. Mix well to distribute all leavening agents and protein powders evenly.
  3. Add Yogurt and Form Dough: Add the non-fat Greek yogurt to the dry ingredients and mix gently until combined and large, sticky dough clumps form. Avoid overmixing to prevent tough bread balls, as excessive mixing activates protein powders.
  4. Form Dough Balls: Slightly wet your palms with water to prevent sticking. Divide the dough into 25 equal pieces, about 2 tablespoons each. Roll each piece into a ball, wetting your palms as needed since the dough will be sticky.
  5. Prepare Cinnamon Sugar Coating: Pour almond milk into a small bowl. In a separate shallow bowl, mix together the zero-calorie sugar substitute and cinnamon.
  6. Coat Dough Balls and Assemble: Roll each dough ball first in the almond milk, then in the cinnamon sugar mixture to coat thoroughly. Place each coated ball in the prepared loaf pan, arranging them tightly together.
  7. Bake: Bake the loaf pan in the preheated oven for 20 minutes. After 20 minutes, cover the pan loosely with foil and continue baking for another 10-15 minutes, totaling approximately 35 minutes, or until a toothpick inserted comes out clean.
  8. Cool and Serve: Allow the Monkey Bread to cool slightly in the pan for about 10 minutes before serving. This helps it set and makes it easier to remove slices.

Notes

  • Use wet hands to handle sticky dough for easier shaping.
  • Do not overmix the dough to keep the bread soft and tender.
  • Chopped pecans at the bottom add a delightful crunch but are optional.
  • Ensure the toothpick comes out clean to confirm the bread is fully baked.
  • Store leftover Monkey Bread in an airtight container for up to 3 days or freeze for longer storage.

Nutrition

Keywords: Monkey Bread, Protein Monkey Bread, Healthy Monkey Bread, Low Calorie Snack, High Protein Dessert, Greek Yogurt Bread, Cinnamon Sugar Bread

Find it online: https://cookwithlea.com/monkey-bread/