February 11, 2020
From Deana Karim
What could be better than a low carb, sugar free twist on Monkey Bread? The answer is...nothing. This recipe is brought to you by our resident experimenter @baconand_megs. She has a talent for mixing things that we don't think of mixing. We hope you enjoy this recipe.
Monkey BreadServings: 15Calories per Serving: 132Preparation:Tools: medium bowl, two small bowls, a spoon, a cookie dough scoop (hands worktoo!), 8x8 cake pan or loaf pan, and a piece of parchment paperIngredients for bread:15g warm milk, microwaved for 10-20 seconds5g molasses (optional)28g butter, melted2 eggs, room temperature15g yogurt5g (1tsp) Good Dee’s maple syrup (optional)5g (1tsp) vanilla extract30g one-to-one sugar substitute (I used Lakanto Classic)Good Dee’s bread mix with yeast packetCinnamon glaze:56g butter, melted60-75g one-to-one brown sugar substitute15g cinnamon5g (1tsp) vanilla extractInstructions:1. Preheat the oven to 350f/175c.2. Line cake/loaf pan with parchment and grease well.3. Warm the milk in a small bowl and mix in the molasses, if using. Sprinkle the yeast overthe top and allow to stand for 5 minutes.4. Add in the remaining ingredients and stir well to combine; the batter will be quite thick.5. Allow the batter to rest while making the glaze.6. Melt butter in a small bowl, and add the sweetener, cinnamon, and vanilla. Stir to combine.7. Scoop the batter into the prepared pan in golf-ball sized balls in a single layer.8. Add the glaze over the top, filling in the gaps between the dough balls.9. If you want your monkey bread to turn out extra gooey, you can pour 1-2oz (1/8-1/4c) of heavy cream over the top of the prepared pan.10. Bake for 20-23 minutes.This is best served warm but can be stored at room temperature or in the refrigerator for several days. It freezes well too!
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