Good Dee's Low Carb Monkey Bread

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 Bread
Servings: 15
Calories per Serving: 132
Tools: medium bowl, two small bowls, a spoon, a cookie dough scoop (hands work
too!), 8x8 cake pan or loaf pan, and a piece of parchment paper
Ingredients for bread:
15g warm milk, microwaved for 10-20 seconds
5g molasses (optional)
28g butter, melted
2 eggs, room temperature
15g yogurt
5g (1tsp) Good Dee’s maple syrup (optional)
5g (1tsp) vanilla extract
30g one-to-one sugar substitute (I used Lakanto Classic)
Good Dee’s bread mix with yeast packet
Cinnamon glaze:
56g butter, melted
60-75g one-to-one brown sugar substitute
15g cinnamon
5g (1tsp) vanilla extract
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 over
the 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!

By @baconand_megs

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