Sugar-Free Delicious Monkey Bread
Indulge guilt-free with this Sugar-Free Delicious Monkey Bread, a wholesome twist on the classic pull-apart treat. Made with nutrient-rich whole wheat flour, unsweetened applesauce, and granulated erythritol, this recipe is sweetened naturally without sacrificing flavor. Aromatic cinnamon sugar coating elevates every bite, while a sprinkling of crunchy pecans adds delightful texture. Perfect for those following a sugar-free or healthier diet, this monkey bread is soft, fluffy, and irresistibly warm when fresh from the oven. Whether baked with butter or dairy-free coconut oil, it’s an ideal dessert or brunch centerpiece that delights your taste buds without the extra sugar. Ready in under an hour, this effortless recipe combines simple ingredients for big flavor—serve it fresh and watch it disappear!
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Recipe Information
Ingredients
- 240 grams whole wheat flour
- 7 grams instant yeast
- 120 milliliters warm water
- 60 grams unsweetened applesauce
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 100 grams granulated erythritol
- 60 grams butter (or coconut oil for dairy-free)
- 60 milliliters almond milk (unsweetened)
- 1 teaspoon vanilla extract
- 50 grams chopped pecans
Instructions
In a large bowl, combine the whole wheat flour, instant yeast, and salt.
In a separate small bowl, mix warm water, unsweetened applesauce, and vanilla extract. Stir until well combined.
Pour the wet mixture into the dry ingredients and mix until a soft dough forms.
Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
In a small saucepan, melt the butter (or coconut oil) and combine with almond milk.
In a shallow dish, mix granulated erythritol and cinnamon.
Preheat your oven to 180°C (350°F).
Punch down the risen dough and divide it into small balls, roughly the size of a walnut.
Dip each ball first in the butter mixture, then roll it in the erythritol cinnamon mixture.
Layer the coated dough balls in a greased Bundt pan, sprinkling chopped pecans in between layers.
Once all balls are layered, cover the pan and let rise for another 20-30 minutes.
Bake in the preheated oven for 25-30 minutes, or until golden brown and cooked through.
Allow the monkey bread to cool slightly in the pan before turning it out onto a serving plate.
Serve warm and enjoy your sugar-free treat!
Nutrition Facts
Calories |
1682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 2424 mg | 105% | |
| Total Carbohydrate | 295.6 g | 107% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 9.4 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 302 mg | 23% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1385 mg | 29% | |
*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.
