Go Back
High Protein No Sugar Monkey Bread

High Protein No Sugar Monkey Bread

Elevate your mornings and satisfy your sweet cravings with this high protein no sugar monkey bread, a truly remarkable adaptation of a beloved classic. This recipe transforms traditional, sugary monkey bread into a wholesome, guilt-free indulgence, making it perfect for those seeking to boost their protein intake without compromising on flavor or texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Ingredients Equipment Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups whole wheat flour
  • 1 cup unflavored whey protein powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup erythritol or other granulated sugar-free sweetener
  • 1/4 cup unsalted butter, melted
  • 1/2 cup unsweetened almond milk (or milk of choice)
  • 1 teaspoon vanilla extract
Caramel Sauce
  • 1/2 cup unsalted butter
  • 1/4 cup erythritol or other granulated sugar-free sweetener
  • 1 tablespoon sugar-free caramel syrup (optional, for extra flavor)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
Topping
  • 1/4 cup chopped sugar-free pecans or walnuts (optional)

Equipment

  • Bundt pan or 9x13 inch baking dish
  • Large mixing bowl
  • Medium Bowl
  • Small Saucepan

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a bundt pan or a 9x13 inch baking dish generously with butter or non-stick spray.
  2. In a large mixing bowl, whisk together the whole wheat flour, whey protein powder, baking powder, salt, and erythritol. Ensure all the dry ingredients are thoroughly combined.
    2 cups whole wheat flour, 1 cup unflavored whey protein powder, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 cup erythritol or other granulated sugar-free sweetener
  3. In a separate medium bowl, whisk together the melted butter, unsweetened almond milk, eggs, and vanilla extract until smooth.
    1/4 cup unsalted butter, melted, 1/2 cup unsweetened almond milk (or milk of choice), 1 teaspoon vanilla extract
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few small lumps are okay. The dough will be thick and sticky.
  5. To form the "balls" for the monkey bread, you can either drop spoonfuls of the dough directly into the prepared pan, or for a more uniform look, lightly flour your hands and roll the dough into small balls, about 1-inch in diameter. Place these balls into the greased pan, distributing them evenly.
  6. Prepare the caramel sauce by melting 1/2 cup of butter in a small saucepan over medium heat. Once melted, stir in the erythritol, sugar-free caramel syrup (if using), cinnamon, and nutmeg. Simmer gently for 2-3 minutes, stirring occasionally, until the sweetener has dissolved and the sauce has slightly thickened.
    1/2 cup unsalted butter, 1/4 cup erythritol or other granulated sugar-free sweetener, 1 tablespoon sugar-free caramel syrup, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg
  7. Pour the warm caramel sauce evenly over the dough balls in the baking pan. If using nuts, sprinkle them over the top now.
    1/4 cup chopped sugar-free pecans or walnuts
  8. Bake for 30-35 minutes, or until the monkey bread is golden brown and a toothpick inserted into the center comes out clean. The sauce should be bubbly and caramelized.
  9. Let the high protein no sugar monkey bread cool in the pan for about 10-15 minutes before inverting it onto a serving platter. This allows the sauce to set slightly.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave for 15-30 seconds or a larger amount in the oven at 300°F (150°C) for 5-10 minutes. Can be frozen for up to 2 months.
QR Code linking back to recipe