Fluffy Pull-Apart Monkey Bread (25-32 cals/ball OR 634 cals for the whole thing!) 🙈
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recipe?
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There’s just something so satisfying about tearing away chunks of bread that are in perfect bite-sized pieces. I’ve been wanting to make monkey bread for so long now and finally figured out a recipe I feel is healthier, but still totally fluffy and moist, and most of all doesn’t break the daily calorie bank!
[Recipe and ingredients here :)](https://www.instagram.com/p/CMVV9lchQva/?utm_source=ig_web_copy_link)
**MACROS**
* Whole loaf: 634 cals (27g P • 110 NC • 6g F)
* For each ball *IF* you made, let’s say, 25 exact same sized balls: 25 cals (1.1g P • 4.4g NC • 0.2g F)
I personally love these warmed up in the microwave and paired with a cup of coffee. Let me know if you try this out!
For easier visibility:
“INGREDIENTS (for 8×4 loaf pan)🍞
150ml nut milk, warmed (I used cashew milk)
3g light butter, melted (sub regular butter)
15g brown sugar substitute (I use @swervesweetie)
1/4 tsp salt
7g active dry yeast (just under 2 tsp)
150-170g whole wheat flour
2 tsp cinnamon
50g granulated sweetener (I use @lakanto monkfruit)
1. Warm your milk & butter together, add brown sugar & salt and stir.
2. Pour liquid into a larger mixing bowl, then sprinkle in yeast. Let yeast bloom 10-15 mins. It should look frothy.
3. Add in flour and combine to form dough. If dough is still wet, you may need to gradually add in more flour. Dough should be just a little sticky.
5. In a smaller bowl, mix cinnamon & granulated sweetener.
4. Grab chunks of dough and plop into cinnamon sugar mix and toss to coat.
5. Place dough balls into parchment-lined baking vessel of choice.
6. Repeat until all dough is transferred. Top off loaf with any remaining cinnamon sugar.
7. Cover loaf with clean dry towel and let it rise in a warm place for about 1 hour.
8. Bake 23-25 mins @350F. Let cool in pan for a bit before transferring to cooling rack. And enjoy! 🙊”
634 calories for the whole thing… definitely worth it 😂 I need to try this
My family prepares monkey bread on Christmas Day as a tradition before opening presents. We then take it out of the oven and eat it with our Christmas breakfast.
Thanks for a healthier version! I must try this and share it with the others.
And the yeast had no problem with erythritol? That’s fascinating, for some reason I had eliminated yeast bread from my brain. Very good to know.