Name: High Protein, No Sugar Monkey Bread
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1½ cups flour (180g); ½ cup vanilla protein powder (45g); ½ cup unflavored protein powder (45g); 2 teaspoons baking powder; ¼ teaspoon baking soda; 2 cups non-fat Greek yogurt (450g); 2 tablespoons almond milk (30ml); 3 tablespoons zero calorie sugar replacement (18g); 1½ teaspoons cinnamon; Optional: 2 tablespoons chopped pecans (28g)

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This high protein, no sugar monkey bread is fluffy, sweet, and completely guilt-free. I enjoy how it satisfies my sweet cravings while giving me a solid boost of protein, making it perfect for breakfast, dessert, or a mid-day snack.

High Protein, No Sugar Monkey Bread

Why You’ll Love This Recipe

I like that this monkey bread has the same comforting pull-apart texture as the traditional version but skips the sugar and excess fat. The protein powder and Greek yogurt create a soft, tender dough that’s still rich in flavor. I also appreciate how quickly it comes together and how customizable it is with add-ins like pecans or even a hint of nut butter.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ cups flour (180g)
½ cup vanilla protein powder (45g)
½ cup unflavored protein powder (45g)
2 teaspoons baking powder
¼ teaspoon baking soda
2 cups non-fat Greek yogurt (450g)
2 tablespoons almond milk (30ml)
3 tablespoons zero calorie sugar replacement (18g)
1½ teaspoons cinnamon
Optional: 2 tablespoons chopped pecans (28g)

Directions

I preheat my oven to 350°F and lightly grease a loaf pan. If I’m adding pecans, I place them at the bottom of the pan.
In a large bowl, I mix flour, both protein powders, baking powder, and baking soda.
I stir in the Greek yogurt until a sticky dough forms, being careful not to over-mix.
With slightly wet hands, I divide the dough into 25 pieces and roll them into balls.
I dip each ball in almond milk, then roll it in the cinnamon-sugar mixture before placing it in the loaf pan.
I bake for 20 minutes, cover with foil, and bake another 10–15 minutes until a toothpick comes out clean.

Servings and timing

Servings: 8 portions
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Variations

I sometimes add a little nutmeg to the cinnamon mixture for a warmer flavor. If I want extra indulgence, I drizzle a sugar-free glaze over the top once cooled. For a fruity twist, I mix in small bits of dried apple or banana chips with the dough balls.

Storage/reheating

I store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, I place a portion in the microwave for about 15–20 seconds or warm it in the oven at 300°F for 5–7 minutes.

FAQs

Can I make this recipe gluten-free?

Yes, I use a gluten-free flour blend and ensure my protein powder is gluten-free.

Can I replace Greek yogurt with another ingredient?

I sometimes use plain skyr or low-fat cottage cheese blended until smooth.

Can I freeze this monkey bread?

Yes, I freeze individual portions and thaw them in the fridge overnight before reheating.

What’s the best protein powder to use?

I prefer a whey or whey-casein blend for the softest texture, but plant-based protein works too.

Can I make this without almond milk?

Yes, I’ve swapped almond milk with oat milk, soy milk, or even regular dairy milk without issues.

Conclusion

I love this high protein, no sugar monkey bread for its soft, sweet pull-apart texture and satisfying nutrition. It’s a treat that feels indulgent while still fitting into my healthy eating goals. Whether I enjoy it fresh from the oven or reheated for a quick snack, it always hits the spot.