Description
This High Protein, No Sugar Monkey Bread is a delicious and healthy treat that combines the richness of protein powders with the softness of Greek yogurt. Perfect for a nutritious breakfast or snack, it offers a low-sugar alternative to traditional monkey bread while remaining moist and flavorful with a cinnamon-sugar coating and optional crunchy pecans.
Ingredients
Scale
Dry Ingredients
- 1½ cups 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
- 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.
- Add Pecans (Optional): If desired, spread 2 tablespoons of chopped pecans evenly on the bottom of the loaf pan for added crunch and flavor.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, vanilla protein powder, unflavored protein powder, baking powder, and baking soda until evenly distributed.
- Add Wet Ingredients and Mix: Add the non-fat Greek yogurt to the dry ingredients and gently mix until combined and large sticky dough clumps form. Avoid over-mixing to prevent toughness caused by the protein powders.
- Form Dough Balls: Slightly wet your palms with water to prevent sticking. Divide the dough into 25 equal pieces, approximately 2 tablespoons each, and roll each piece into a ball. Wet your palms as needed to handle the sticky dough.
- Prepare Cinnamon Sugar Coating: Pour the almond milk into a small bowl. In another small, shallow bowl, combine the zero-calorie sugar replacement and cinnamon.
- Coat and Assemble: Roll each dough ball first in the almond milk to moisten, then coat it thoroughly in the cinnamon sugar mixture. Place each coated ball into the prepared loaf pan, arranging them closely together.
- Bake: Bake the assembled dough balls in the preheated oven for 20 minutes. Then cover the pan with foil and continue baking for another 10-15 minutes, totaling about 35 minutes. The bread is done when a toothpick inserted into the center comes out clean.
Notes
- Do not over-mix the dough to avoid tough bread balls due to protein powder.
- Wetting your palms helps manage the stickiness of the dough when shaping balls.
- The loaf pan can be substituted with a bundt pan if preferred, but adjust baking time accordingly.
- The optional chopped pecans add texture and flavor but can be omitted for nut-free.
- Use a zero-calorie sugar replacement that measures 1:1 for sugar in volume to maintain sweetness without added sugar.
