High Protein No Sugar Monkey Bread

When my teenager asked why healthy desserts always taste like “cardboard with good intentions,” I knew I had to crack the code on high protein no sugar monkey bread that actually delivers on taste. After months of kitchen experiments that resulted in more hockey pucks than edible treats, I finally created this game-changer that packs 14.5 grams of protein per serving without any added sugar.

Last summer, I was desperately searching for a weekend treat that wouldn’t derail our family’s protein goals. Traditional monkey bread was off-limits with its butter-heavy, sugar-laden approach. But this version uses Greek yogurt and protein powder to create that signature pull-apart texture while sneaking in serious nutrition. The best part? My kids devoured every piece before I could mention the word “healthy.” This one’s going to become your new favorite!

Ingredients for High Protein No Sugar Monkey Bread

I always use cold Greek yogurt straight from the refrigerator for this recipe – the temperature makes all the difference in creating manageable dough that doesn’t stick to everything.

For the Dough:

• 1½ cups all-purpose flour (180g) – I recommend whole wheat pastry flour for extra fiber and nutrients
• ½ cup vanilla protein powder (45g) – My go-to is Quest whey-casein blend which bakes beautifully
• ½ cup unflavored protein powder (45g)
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• 2 cups non-fat Greek yogurt (450g) – Pro tip: use cold yogurt for best texture

For Assembly:

• 2 tablespoons almond milk (30ml) – I usually use unsweetened vanilla for extra flavor
• 3 tablespoons zero calorie sugar replacement (18g) – In my experience, erythritol blends smoothest
• 1½ teaspoons ground cinnamon
• 2 tablespoons chopped pecans (28g, optional) – My preference for added crunch and healthy fats

Step-by-Step Instructions

In my experience, the secret to perfect monkey bread texture is not overmixing the dough – it should look shaggy and feel slightly sticky, which might seem wrong but creates the best results.

Step 1: Preheat your oven to 350°F and generously butter a loaf pan, making sure to coat all corners. If using pecans, scatter them evenly across the bottom now.

Step 2: In a large bowl, whisk together flour, both protein powders, baking powder, and baking soda until no clumps remain. This prevents protein powder streaks in your final bread.

Step 3: Add cold Greek yogurt and gently fold until large, shaggy dough clumps form. Stop mixing immediately when ingredients just come together – overmixing develops tough texture.

Step 4: Lightly dampen your palms with water and divide dough into 25 equal pieces, roughly 2 tablespoons each. Roll into balls, re-dampening hands frequently to prevent sticking. The dough will feel sticky – this is normal and necessary.

Step 5: Pour almond milk in one small bowl and combine sugar substitute with cinnamon in a shallow dish. Set up your assembly line with damp hands ready.

Step 6: Working efficiently, roll each dough ball first in milk (letting excess drip off), then coat completely in cinnamon mixture. Place in prepared loaf pan, building layers as you go.

Step 7: Bake for exactly 20 minutes, then cover tightly with foil and continue baking 10-15 minutes more until golden brown and cooked through. A toothpick inserted in center should come out clean.

Step 8: Cool for 5 minutes before serving to allow the texture to set properly and prevent falling apart.

What to Serve with High Protein No Sugar Monkey Bread

This protein-packed treat pairs beautifully with both breakfast and dessert options that complement its warm cinnamon flavors.

Fresh Berry Compote: The natural tartness of mixed berries balances the sweet cinnamon flavors while adding antioxidants and fiber without extra sugar.

Greek Yogurt with Vanilla: A dollop of vanilla Greek yogurt alongside each serving boosts the protein content even higher while adding creamy contrast to the pull-apart texture.

Hot Coffee or Tea: The warm spices in this monkey bread make it an ideal companion for your morning coffee or evening herbal tea ritual, especially during cooler months.

Nut Butter Drizzle: A light drizzle of almond or peanut butter adds healthy fats and creates an indulgent flavor combination that satisfies dessert cravings.

Apple or Pear Slices: Fresh fruit slices provide natural sweetness and crisp texture that contrasts beautifully with the soft, tender bread while keeping the meal balanced.

Storage & Serving Tips

Store your high protein no sugar monkey bread in an airtight container at room temperature for up to 2 days, or refrigerate for optimal freshness up to one week.

I recommend warming individual servings in the microwave for 15-20 seconds before serving to restore that just-baked texture and enhance the cinnamon aroma. Pro tip: this works especially well for day-old portions.

This recipe is perfect for meal prep – make a batch on Sunday and enjoy guilt-free treats throughout the week. It also freezes beautifully for up to 3 months in a freezer-safe container, making it ideal for busy families who want healthy options ready to go.

High Protein No Sugar Monkey Bread

Easy, healthy monkey bread made with Greek yogurt and protein powder for a low-fat, high-protein treat with no added sugar

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 portions

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 171

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 cups all-purpose flour 180g, whole wheat pastry or gluten-free flour can be substituted
• 0.5 cup vanilla protein powder 45g, whey-casein recommended
• 0.5 cup unflavored protein powder 45g
• 2 teaspoons baking powder
• 0.25 teaspoon baking soda
• 2 cups non-fat Greek yogurt 450g, cold
• 2 tablespoons almond milk 30ml
• 3 tablespoons zero calorie sugar replacement 18g, erythritol or stevia
• 1.5 teaspoons ground cinnamon
• 2 tablespoons chopped pecans 28g, optional

Equipment

• Large mixing bowl
• Small bowls for coating
• Loaf pan
• Whisk

Method

 

1. Preheat oven to 350°F (175°C) and generously butter a loaf pan, coating all corners. Optional: Scatter chopped pecans evenly across the bottom.
2. In a large bowl, whisk together flour, vanilla protein powder, unflavored protein powder, baking powder, and baking soda until no clumps remain.
3. Add cold Greek yogurt and gently fold until large shaggy, sticky dough clumps form. DO NOT OVER-MIX or the protein powder will make the bread balls tough.
4. Lightly dampen your palms with water, divide dough into 25 pieces (about 2 tablespoon size). Roll into balls, re-dampening palms frequently as needed. Dough will be sticky – this is normal.
5. Pour almond milk in a small bowl. In a small shallow bowl, combine sugar substitute and cinnamon.
6. Working efficiently, roll each dough ball first in milk (letting excess drip off), then coat completely in cinnamon mixture, and place in loaf pan. Build layers as you go.
7. Bake for exactly 20 minutes, then cover tightly with foil and bake another 10-15 minutes (35 minutes total) until golden brown and cooked through. Toothpick inserted in center should come out clean.
8. Cool for 5 minutes before serving to allow texture to set properly.

Notes

Use cold Greek yogurt for best results. Don’t over-mix the dough or it will become tough. Wet hands prevent dough from sticking while shaping. Cover with foil after 20 minutes to prevent over-browning. Perfect for meal prep and freezes well for up to 3 months.