Description

This High Protein, No Sugar Monkey Bread is a delicious and healthy twist on the classic treat. Made with a blend of vanilla and unflavored protein powders, non-fat Greek yogurt, and a zero-calorie sugar replacement, it delivers a high-protein punch without any added sugar. The loaf pan version is studded with cinnamon and can be optionally topped with chopped pecans for extra crunch. Perfect for a protein-rich breakfast or snack, this soft and sticky monkey bread is quick to prepare and baked to golden perfection.

Ingredients

Scale

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)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly butter a loaf pan to prevent sticking.
Add Pecans (Optional): If using, evenly sprinkle chopped pecans 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. Stir thoroughly to distribute all leavening agents and powders evenly.
Add Wet Ingredients: Add the non-fat Greek yogurt to the dry ingredients and gently mix until you form large, shaggy, sticky dough clumps. Be careful not to over-mix as protein powder can make the bread balls tough if overworked.
Form Dough Balls: Slightly wet your palms with water to prevent sticking, then divide the dough into 25 pieces, approximately 2 tablespoons each. Roll each piece gently into a ball, wetting your hands as needed since the dough is sticky.
Prepare Coating Bowls: Pour the almond milk in a small bowl. In another small shallow bowl, combine the zero-calorie sugar replacement and cinnamon together.
Coat Dough Balls: Take each dough ball and roll it first in the almond milk to moisten, then roll it in the cinnamon-sugar mixture, ensuring an even coating. Place the coated balls into the loaf pan tightly packed but not squished.
Bake: Place the loaf pan in the oven and bake uncovered for 20 minutes at 350°F. Then cover the pan loosely with foil and bake for another 10 to 15 minutes, totaling about 35 minutes baking time, until a toothpick inserted into the center comes out clean indicating doneness.

Notes

Do not over-mix the dough to avoid tough monkey bread; mix just until combined.
Wet your hands with water when rolling the dough balls to reduce sticking and ease shaping.
Using a zero-calorie sugar substitute keeps the recipe sugar-free without sacrificing the sweet cinnamon flavor.
Chopped pecans add a nice crunch but are optional depending on dietary preferences.
This recipe yields a soft, sticky bread best enjoyed fresh but can be reheated gently in the microwave or oven.