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Diabetes Bites Newsletter

Curated Recipes with Nutritional Values for Type 1 & Type 2 Diabetes

Healthy Low Carb and Gluten-Free Monkey Bread

Original recipe: dessertswithbenefits.com



  • 40g (¼ cup) Psyllium Husk Powder
  • 10g (1 tbs) Active Dry Yeast
  • 1 cup Unsweetened Vanilla Almond Milk
  • 124g (½ cup) Unsweetened Applesauce
  • 5 Large Egg Whites
  • 48g (¼ cup) Granulated Erythritol
  • 1½ tbs Natural Butter Flavor
  • 1½ tbs Vanilla Extract
  • 1 tbs Liquid Stevia Extract
  • 140g (1¼ cups) Coconut Flour
  • 140g (1¼ cups) Organic Soy Flour
  • 2 tsp Double-Acting Baking Powder
  • ½ tsp Baking Soda
  • ¼ tsp Salt

Cinnamon Sugar Coating

  • 96g (½ cup) Granulated Erythritol
  • 2 tbs Ground Cinnamon
  • 28g (2 tbs) Coconut Oil (melted)
  • Homemade Maple Syrup (for serving)


For the Dough

  1. In a small bowl, whisk together the psyllium and yeast.
  2. In a stand mixer bowl fitted with a beater-scraper attachment, add the almond milk, applesauce, egg whites, erythritol, butter flavor, vanilla extract, and stevia extract. Turn mixer on medium-low speed.  While mixing, sprinkle in the psyllium/yeast mixture and mix until completely smooth.  Scrape down the sides of the bowl, then mix again.  The mixture should look like thick gravy.
  3. In a medium-sized bowl, whisk together the coconut flour, soy flour, baking powder, baking soda, and salt. Turn the mixer off and dump in the dry ingredients. Return mixer to medium-low speed and mix until combined.  Scrape down the sides of the bowl and mix on medium speed.  The dough should be very thick, dense, and slightly sticky.
  4. Compact the dough as best as you can into the bowl and cover with plastic wrap. Place the bowl in a warm area for 1 hour.

For the Cinnamon Sugar Coating

  • In a medium-sized bowl, whisk together the granulated erythritol and cinnamon.
  • In a small bowl, add the melted coconut oil.

For the Assembly

  • Preheat the oven to 350 degrees Fahrenheit and spray a 7″ springform pan** with cooking spray (I also lined mine with a parchment paper circle).
  • Roll the dough into balls (I used an ice cream scooper to portion out the dough so they were all the same size).  Dunk a dough ball in the oil and roll the ball between your palms to spread the oil around the entire surface, then toss inside the cinnamon-sugar mixture.  Place the ball inside the prepared pan, and repeat the process with the rest of the dough.
  • Sprinkle the remaining cinnamon-sugar into the pan.  Bake for ~28 minutes, or until a nice caramelized crust forms.  Immediately cover the pan with tin foil and let cool for ~30 minutes.
  • Place a heat-proof plate or cutting board over the monkey bread and quickly, but carefully, flip it.  Loosen the springform, keeping it on, but removing the springform base.  Drizzle some Homemade Maple Syrup (or real maple syrup or icing) over the monkey bread and let it soak in a little.  Place a serving plate over the monkey bread and once again, quickly, but carefully, flip it.  Remove the springform and serve warm!


*You can also try a brownie pan or cake pan. Just like store-bought pretzels, these are best served immediately after they are made.  Storing isn’t recommended.

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