Low Carb Pull Apart Monkey Bread
I just came up with a recipe for low carb monkey bread.
Or Monkee bread, as I like to call it. (above)
Fun fact about their song, "Daydream Believer": The Monkees had to make a change to the lyrics to appease their record label. The group's drummer Micky Dolenz explained: "As we sing it, there's a line 'Now, you know how happy I can be.' John wrote 'Now, you know how funky I can be.' But the music department said, 'The Monkees are not singing the word 'funky.'' Funky meant oily, and greasy, and sexy - and they weren't going to have us say it." So there you go. That's why the Monkees weren't funky.
But monkey bread. Let's talk about it.
Normal monkey bread is very easy to make. You take pre-made biscuit dough, dredge it in cinnamon sugar and pour brown sugar caramel sauce all over it. Bake it up and you have a mound of ooey gooey deliciousness.
But we've gone low carb, you and I, so this is not how we make monkey bread.
Oh no. First we'll make a yeast bread dough. Then we'll dredge it in cinnamon and sugar-free sweetener. And finally, we'll pour a mixture of butter and sugar-free brown sugar substitute all over it. But once we bake that baby up, we'll have a delicious low carb dessert that could give normal monkey bread a run for its money. Yep, this Monkee bread is pretty great.
I would almost go as far as to call it "funky".
Low Carb Pull Apart Monkey Bread
- 1/2 cup warm water
- 2 1/4 teaspoons (1 envelope) active bakers yeast
- 1 teaspoon sugar*
- 1 1/4 cup warm water
- 1 cup vital wheat gluten
- 1/2 cup coconut flour
- 1/2 cup oat fiber
- 3/4 cup almond flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 11 tablespoons melted butter, divided
- 1 teaspoon apple cider vinegar
- 1/3 cup Swerve or equivalent sweetener
- 2 teaspoons cinnamon
- 1/2 cup Sukrin Gold brown sugar substitute
1. Sprinkle the yeast over 1/2 cup very warm water (not boiling or hot), then sprinkle the sugar over the yeast. Resist the urge to stir. Cover, and wait ten minutes for the yeast to become frothy/bubbly over the water and sugar.
2. Blend the vital wheat gluten, almond flour, coconut flour, and oat fiber in a medium sized bowl.
3. Add 1 1/4 cup warm water to the yeast mixture.
4. Mix 1 1/2 cups of the flour mixture into the yeast mixture and stir for 1 minute.
5. Let stand for 10 minutes.
6. Mix the salt and baking powder into the remaining flour mixture.
7. Stir the vinegar into 3 tablespoons of melted butter. Stir the butter mixture into the dough until the liquid is absorbed.
8. Slowly mix in the remaining flour mixture. Towards the end, set aside the spoon and mix in by hand.
9. Turn the dough out onto a lightly coconut floured surface and knead for 10 minutes.
10. Grease a large bowl with butter. Form the dough into a ball and add it to the greased bowl. Flip it so that it is buttered on both sides.
11. Cover with a towel and let rise for 1 hour. It will only rise slightly.
12. Preheat oven to 350 degrees F and grease a loaf pan.
13. Pull apart and roll the dough into 1 inch wide balls and add to a medium sized bowl.
14. Pour 3 tablespoons melted butter into the bowl and mix well to coat the pieces of dough
15. Mix together Swerve and cinnamon. Pour onto the dough and mix to coat.
16. Melt remaining 5 tablespoons butter in a small saucepan on the stove. Stir in Sukrin Gold and bring to a boil. Simmer for 1 minute and then remove from heat.
17. Cover the bottom of the loaf pan with a single layer of dough balls. Pour half of the Sukrin Gold mixture on top. Add remaining dough to the pan and pour remaining Sukrin Gold mixture on top.
18. Bake for 35-40 minutes. Allow to cool in the pan. Once it has cooled, invert the loaf pan to release the monkey bread.
*The yeast will feed on the sugar to emit carbon dioxide, so it doesn’t affect the carb count at all.
PREP TIME: 1 HR 25 MIN COOK TIME: 35 MIN
NUTRITIONAL INFO: Calories 190 Fat 14g Protein 11g Carbs 11g Fiber 8g Net Carbs 3g