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Protein Monkey Bread

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Protein Monkey Bread

Course Breakfast
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 people
Calories 294kcal



  • 1 cup nonfat plain Greek yogurt
  • 1 (25 gram) scoop whey vanilla protein powder
  • 1 3/4 cups self rising flour

Butterscotch Topping:

  • 1/4 cup chopped pecans
  • 1 (3.5 ounce) pkg. cook & serve butterscotch pudding mix
  • 1/3 cup I Can’t Believe It’s Not Butter Light melted
  • 3/4 cup Swerve Brown Sugar Replacement
  • 1 (25 gram) scoop whey vanilla protein powder


  • Preheat oven to 350 degrees F.
  • Spray a 9×5-inch loaf pan with nonstick cooking spray; set aside.
  • In a mixing bowl or stand mixer, combine Greek yogurt, protein powder and self rising flour until a thick dough forms (continue to knead or add more flour if it is too sticky to handle).
  • Divide dough in half and roll dough into two long strips. Use kitchen shears and cut off dough into 1-inch pieces.
  • Sprinkle chopped pecans in the bottom of the loaf pan. Top with half the dough.
  • Sprinkle half the dry pudding mix over the dough.
  • Combine melted I Can’t Believe It’s Not Butter, Swerve and protein powder together until smooth and pour half the mixture on top. Repeat layers.
  • Bake for 30 minutes, or until golden brown on top.
  • Remove from the oven, use a knife to cut around the edges of the pan and carefully invert the loaf pan onto a plate to serve.


MFP: MFF Protein Monkey Bread
January 2021


Serving: 5.3ounces | Calories: 294kcal | Carbohydrates: 47.2g | Protein: 13g | Fat: 5.9g
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