Serving Size 1 ball
Net Carbs 2 grams
Protein 3 grams
Swerve and Cinnamon Coating
3 Tablespoons Swerve Granular
2 teaspoons ground cinnamon
1/4 cup milk
1 teaspoon apple cider vinegar
2 cups almond flour
1/4 cup unsweetened whey protein powder
1 cup coconut flour
1/2 cup Swerve Granular
1 Tablespoon xanthan gum
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, cold
1 teaspoon vanilla extract
Maple Pecan Sauce
1/2 cup butter
1/2 cup Brown Swerve
2 Tablespoons Sugar-Free Maple Syrup
1 teaspoon vanilla
1/2 cup chopped, toasted pecans (350 degrees for 5-7 minutes to toast)
1 teaspoon ground cinnamon
1-Preheat oven to 350F and grease a loaf pan with non-stick cooking spray.
2-Combine 3 Tablespoons of Swerve and cinnamon. Whisk to blend and set aside.
3-Combine milk and vinegar in a small measuring cup or bowl, stir and set aside.
4-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.
5-Add vanilla and eggs, and mix in until well combined. Then add milk/vinegar mixture; stir until dough is uniform, and can be rolled into balls.
6-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.
7-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 upside down. Your Monkey Bread should release from the pan without a problem.
8- Once the Monkey Bread is on serving dish, drizzle with maple pecan sauce and serve immediately.
Maple Pecan Sauce
1-While Monkey Bread is cooking, make the maple pecan sauce.
2-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.
3-Once the Monkey Bread has been baked and plated, pour sauce on top of bread.
One Comment Add yours
I love this recipe, Brenda Sue! On my list to do.