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High protein no sugar monkey bread with cinnamon coating fresh from oven in loaf pan

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
Cook Time 35 minutes
Total Time 50 minutes
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.