Ingredients
- Almond flour: 2 cups
- Coconut flour: 1/2 cup
- Protein powder (whey or plant-based): 1/2 cup
- Erythritol or Monk Fruit sweetener: 1/2 cup
- Baking powder: 2 teaspoons
- Salt: 1/4 teaspoon
- Eggs: 3 large
- Unsweetened almond milk: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C) and grease a bundt pan very well.
- Step 2: In a large bowl, whisk together the almond flour, coconut flour, protein powder, sweetener, baking powder, and salt.
- Step 3: In a separate bowl, whisk together the eggs and almond milk.
- Step 4: Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Step 5: Drop spoonfuls of the batter into the prepared bundt pan, distributing evenly.
- Step 6: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before inverting onto a serving plate.
Notes
- Store any leftover monkey bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- For a warm and gooey treat, reheat individual slices in the microwave for 20-30 seconds or in a preheated oven at 300°F (150°C) for 5-10 minutes.
- Serve this monkey bread with a dollop of unsweetened Greek yogurt or a sprinkle of cinnamon for added flavor.
- Chef's tip: Be sure to grease the bundt pan generously to prevent sticking, as almond and coconut flour-based baked goods can be a little delicate.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American