Monkey Bread

Bread, Breakfast, Dessert



3 cup blanched almond flour (10 oz) (or 1 cup coconut flour or 5 oz)

10 TBS psyllium husk powder (no substitutes)  (90 grams)

4 tsp baking powder

2 tsp Celtic sea salt

1 cup Swerve (or erythritol and 1 tsp stevia glycerite)

8 egg whites (16 whites if using coconut flour)

5 TBS apple cider vinegar (2 oz)

2 cup BOILING water (14 oz)


8 oz cream cheese


8 TBS butter (or coconut oil)

1 TBS cinnamon

1/2 cup Swerve (or erythritol)


Preheat the oven to 375 degrees F. In a large bowl, combine the flour, psyllium powder (no substitutes: flaxseed meal won’t work), baking powder, salt and sweetener. Mix until combined.  Add in the eggs and vinegar and combine until a thick dough. Add boiling water into the bowl. Mix until well combined.  When you add the water the dough will be very sticky but after mixing for a couple minutes it will firm up.
Separate dough into 20 equal sized disks. You can spray some more spray on top of the dough to help keep it from sticking to your fingers. Cut cream cheese into 20 squares.  Place on square on top of each dough disk and form the disk around the sides of the cream cheese.

Place 10 of the squares in the bottom of a greased bundt pan with the cream cheese facing up.  Sprinkle cinnamon and Swerve on top.  Then put the remaining 10 squares inverted on top of the first 10 (making the cream cheese touch).  Bake for 55 minutes.

Meanwhile, make the topping. Place all ingredients into a medium sized bowl and combine until smooth. After it has baked for 55 minutes, remove and quickly spread topping over the monkey bread. Return to oven and bake for 15 minute. Allow to cool for 20-30 minutes before turning over and removing from bundt pan. Makes 14 servings.


Traditional Recipe = 308 calories, 21.1g fat, 2.9g protein, 28.9 carbs, trace fiber (28.9g effective carbs)
“Healthified” Almond Flour Monkey Bread = 261 calories, 21.8g fat, 7.6g protein, 9.8g carbs, 6.5g fiber (3.3g effective carbs)
“Healthified” Coconut Flour Monkey Bread = 196 calories, 13.4g fat, 7.1g protein, 10.2g carbs, 7.2g fiber (3g effective carbs)