Easy Keto Coconut Flour Monkey Bread

Easy Keto Coconut Flour Monkey Bread

Easy Keto Coconut Flour Monkey Bread (Nut Free And Gluten Free)

This recipe is designed to teach everyone how to make easy keto coconut flour monkey bread that is nut free and gluten free
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Course: Dessert, Side Dish
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 9 1 inch pieces

Ingredients

  • 44 grams granulated sweetener (1/4 cup) I use granulated monkfruit sweetener
  • 4 grams ground cinnamon (2 tsp)
  • 6 TBS butter
  • 95 grams brown sugar sweetener of choice (1/2 cup) I used brown monkfruit/allulose blend
  • 118 grams coconut flour (1 cup)
  • 46 grams golden monkfruit sweetener (1/4 cup) or brown sweetener of choice
  • 13 grams baking powder (1 TBS)
  • 3 grams xanthan gum (1 tsp)
  • 2 grams salt (1/2 tsp)
  • 1/2 cup butter
  • 3 large eggs
  • 1 tsp vanilla extract
  • 4 oz milk of choice (1/4 cup)

Instructions

  • Preheat oven to 350 degrees. Generously grease a 9 inch bundt pan or line a 9 x 5 inch loaf pan. If using a loaf pan allow the parchment paper to hang over the sides for easy lifting. Set aside
  • In a small wide bowl use a fork and stir the granulated sweetener and the ground cinnamon until fully combined. Set aside
  • In a small microwave safe place the 6 TBS of butter. Microwave on high 30-40 seconds or until the butter is fully melted and slightly foamy on top. Add the 1/2 cup brown monkfruit/allulose blend (or brown sweetener of choice). Use a fork and stir until fully combined and smooth. Set aside
  • In a medium mixing bowl sift or whisk the dry ingredients until there are no lumps in the dry ingredients. Carefully pour the dry ingredients into a large food processor
  • Add the butter. Process about 20 seconds or until fully combined. Scape down the sides of the processor bowl. Process another 10 seconds or until fully combined and smooth
  • Scrape down the sides of the processor bowl. Add the eggs and the vanilla extract. Process another 30 seconds or until fully combined
  • Scrape down the sides of the processor bowl. Add the milk. Process another 30 seconds until smooth and slightly thick. Scrape down the sides of the bowl
  • Scoop out the dough about 1 TBS at a time and roll into the bowl with the cinnamon/sweetener mixture until it is lightly coated. Place the ball into the prepared pan
  • Repeat until all the dough is scoop and coated. Stack the balls closely together in the pan. Do not smash the balls but keep them touching
  • Once the balls are all stacked in the pan VERY LIGHTLY press on the top of the stacked balls to LIGHTLY seal the balls together. If desired sprinkle the top of the balls with a little extra cinnamon/sweetener mixture
  • Take the bowl with the brown sweetener/butter mixture. Stir to make sure the mixture is still pourable. If it has thickened place in microwave a few seconds until it is sticky but still able to be poured. Pour the syrup over the stacked dough balls making sure that it drips all the way down and through the cracks in between the balls.
  • Place in the preheated oven. Bake at 350 for 20-25 minutes or until slightly darkened. Remove from the oven. Cool in the pan about 20 minutes to firm up slightly.
  • Remove from the pan by placing a large serving platter over top of the bundt pan and gently shake to release from the pan. Pull desired pieces of bread off. Serve warm. Store leftovers in an airtight container at room temperature


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