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Yes, Monkey Bread can be delicious and healthy!

For our December EatFitNola cooking segment, we were joined in the kitchen by Amy Davis, education coordinator and product specialist for Swerve, a zero calorie, all-natural sugar replacement. Amy prepared a tasty and healthier version of a favorite Christmas morning treat--Monkey Bread! Now, you can share this sinfully delicious treat with your family just by following the recipe below. So, don't monkey around! Let's swing into the kitchen and get started!


Swerve and Cinnamon Coating

  • 3 TBS Granular, Swerve

  • 2 tsp ground cinnamon

Monkey Bread

  • ¼ cup milk OR unsweetened almond milk

  • 1 tsp apple cider vinegar

  • 2 cups almond flour

  • ¼ cup unsweetened whey protein powder

  • 1 cup coconut flour

  • ½ cup Swerve, Granular

  • 1 TBS xanthan gum

  • 1 TBS baking powder

  • 1/2 tsp salt

  • ½ cup unsalted butter, cold

  • 1 tsp vanilla extract

  • 3 eggs

Maple Pecan Sauce
  • ½ cup unsalted butter

  • ½ cup Brown Swerve ( 2 tsp of molasses and 1/2 cup Swerve, Granular)

  • 2 TBS maple syrup

  • pinch salt

  • 1 tsp vanilla

  • ½ cup chopped, toasted pecans (350 degrees for 5-7 minutes to toast)

  • 1 tsp ground cinnamon


Monkey Bread

Preheat oven to 350F and grease a loaf pan with non-stick cooking spray or butter. In a small bowl, combine 3 TBS Swerve and cinnamon. Whisk to blend, and set aside. Combine milk and vinegar in a small measuring cup or bowl; stir and set aside. For dough, combine almond flour, coconut flour, protein powder, Swerve, xanthan gum, baking powder and salt; whisk lightly to blend. Cut cold butter into cubes and add to the dry ingredients. Cut in with fork or food processor until flour looks like corn meal.Add vanilla and eggs, and mix in until well combined. Then add almond milk/vinegar mixture; stir until dough is uniform, and can be rolled into balls. Use a cookie scoop or with a tablespoon, roll gently into a ball shape, give each dough ball a good roll in the cinnamon sugar mixture, then place in the prepared pan, filling the pan evenly with dough balls. Sprinkle 2-3 tablespoons of leftover cinnamon/sugar coating over the top of the dough in the baking pan.Bake for 20-25 minutes. Allow Monkey Bread to sit in the baking pan for about 10 minutes before turning it out onto a serving dish or plate. To do this, place the plate upside down on top of the baking pan, and (while wearing oven mitts), quickly turn the plate and baking pan upside down. Your Monkey Bread should release from the pan without a problem. Once monkey bread is on serving dish, drizzle with maple pecan sauce and serve immediately.

Maple Pecan Sauce - While Monkey Bread is cooking, make the maple pecan sauce.In a small saucepan, melt the butter over low heat. Stir in the Brown Swerve, maple syrup, salt, vanilla, cinnamon, and pecans. Stir until the Swerve is dissolved. Set aside.Once the Monkey Bread has been baked and plated, pour sauce on top of bread.*Note: you may need to re-heat the sauce a bit so that it is easily pour-able. Makes 30 servings.

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