High Protein, No Sugar Monkey Bread Recipe
This High Protein, No Sugar Monkey Bread is a delicious, guilt-free treat perfect for breakfast or a snack. Made with a blend of flour, vanilla and unflavored protein powders, and non-fat Greek yogurt, it offers a satisfying, soft, and sticky texture without any added sugar. The bread balls are coated in a cinnamon sugar replacement mixture, baked to golden perfection, and optionally garnished with chopped pecans for added crunch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Ingredients
Dry Ingredients
- 1½ cup Flour (180g)
- ½ cup Vanilla Protein Powder (Whey-casein, 45g)
- ½ cup Unflavored Protein Powder (45g)
- 2 tsp Baking Powder
- ¼ tsp Baking Soda
- 3 Tbsp Zero Calorie 1:1 Sugar Replacement (18g)
- 1½ tsp Cinnamon
Wet Ingredients
- 2 cups Non-fat Greek Yogurt (450g)
- 2 Tbsp Almond Milk (30ml)
Optional Toppings
- 2 Tbsp Chopped Pecans (28g)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly butter a loaf pan to prevent sticking.
- Optional - Add Pecans: If using, spread chopped pecans evenly on the bottom of the prepared loaf pan for added texture and flavor.
- Mix Dry Ingredients: In a large bowl, combine the flour, vanilla protein powder, unflavored protein powder, baking powder, and baking soda. Mix well to ensure all leavening agents and powders are evenly distributed.
- Add Wet Ingredients and Form Dough: Add the non-fat Greek yogurt to the dry ingredients and mix until just combined, forming large, shaggy, sticky dough clumps. Avoid over-mixing to prevent toughness caused by protein powder.
- Shape Dough Balls: Slightly wet your palms with a little water to prevent sticking. Divide the dough into 25 equal pieces, approximately 2 tablespoons each, and roll them into balls. Re-wet palms as needed due to the sticky nature of the dough.
- Prepare Coating Mixture: Pour almond milk into a small bowl. In another shallow bowl, combine the zero-calorie sugar replacement and cinnamon thoroughly.
- Coat Dough Balls: 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 one by one, arranging them closely but not overly packed.
- Bake the Monkey Bread: Bake in the preheated oven for 20 minutes. Then, cover the loaf pan with foil to prevent over-browning and bake an additional 10-15 minutes, totaling about 35 minutes. Test doneness by inserting a toothpick into a bread ball; it should come out clean when done.
Notes
- Do not over-mix the dough as it can make the protein balls tough and dense.
- Wetting your palms helps manage sticky dough and makes shaping easier.
- Using zero-calorie sugar replacement helps keep the bread no-sugar and low-calorie.
- Chopped pecans add a nice crunch but are optional to keep the recipe nut-free.
- Allow bread to cool slightly before serving to help it set.
- Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
