Paleo Delicious Monkey Bread
Indulge in the irresistible charm of **Paleo Delicious Monkey Bread**, a grain-free, refined sugar-free twist on the classic pull-apart treat! Made with wholesome ingredients like almond flour, coconut sugar, and tapioca starch, this recipe delivers a soft and tender texture while staying true to paleo principles. Sticky layers of cinnamon-coated dough balls are accented with the natural sweetness of chopped dates and an optional crunch of nuts, all brought together by a luscious honey-coconut sugar glaze. Perfectly spiced and delightfully gooey, this paleo dessert is ready in under an hour and makes for a crowd-pleasing centerpiece at brunches, holidays, or any special occasion. Serve it warm and let the addictive pull-apart magic begin!
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Recipe Information
Ingredients
- 3 cups almond flour
- 1 cup coconut sugar
- 1 cup tapioca starch
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 3 large eggs
- 0.5 cup coconut oil, melted
- 2 teaspoons vanilla extract
- 1 tablespoon ground cinnamon
- 0.5 cup chopped nuts (optional)
- 1 cup dates, pitted and chopped
- 0.25 cup honey
Instructions
Preheat your oven to 350°F (175°C) and grease a Bundt pan with coconut oil.
In a large mixing bowl, combine almond flour, tapioca starch, baking soda, and salt. Stir well to blend the dry ingredients.
In a separate bowl, whisk together the eggs, melted coconut oil, and vanilla extract.
Gradually add the wet ingredients into the dry mixture, stirring until a dough forms.
In a small bowl, mix together 1/2 cup of the coconut sugar and ground cinnamon.
Take small pieces of dough, about 1 tablespoon each, and roll them into balls.
Roll each dough ball in the cinnamon-coconut sugar mixture until well-coated.
Layer the dough balls in the prepared Bundt pan, sprinkling chopped nuts and dates in between layers if using.
In a small saucepan over medium heat, combine the remaining 1/2 cup coconut sugar and honey. Stir until the mixture is smooth and slightly thickened.
Pour the honey and coconut sugar mixture evenly over the layered dough balls in the Bundt pan.
Bake in the preheated oven for 25 minutes, or until golden brown and cooked through.
Allow the monkey bread to cool in the pan for about 10 minutes before carefully inverting onto a serving platter.
Enjoy your Paleo Delicious Monkey Bread warm, pulling apart the sticky, sweet pieces!
Nutrition Facts
Calories |
5685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 309.2 g | 396% | |
| Saturated Fat | 116.3 g | 582% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2660 mg | 116% | |
| Total Carbohydrate | 709.9 g | 258% | |
| Dietary Fiber | 53.4 g | 191% | |
| Total Sugars | 414.8 g | ||
| Protein | 94.9 g | 190% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 990 mg | 76% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 1805 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
