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Old 12-28-2010, 10:58 AM   #1
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Low Carb Monkey Bread!

Yup, you read it right! I did it today using the LC English Muffin Recipe and some tweaks. It's a little time consuming, but SOOOO worth it, believe me! Being snowed in has it's advantages!!

The pictures you are seeing are using the recipe as written in the LC English Muffin Thread with tweaks (which I have made on this recipe), and next time I will double the recipe to get 2 or more layers to make a bigger Monkey Bread Loaf. I will also add pecans to the bottom of the bundt pan before putting the first layer of dough in and then again before putting the next layer of dough on and so on.

NOW to keep myself from eating the whole thing!

Low Carb Monkey Bread

Preheat Oven to 350 degrees

Dry Mix:

1/2 c golden flaxmeal
1/4 c oat fiber
1 scoop unflavoured whey protein
1 tsp baking powder
1/16 tsp Xanthan Gum (this helped it to rise better)

Wet Mix:

2 jumbo egg or equiv eggbeaters
2 Tbs Grapeseed Oil or another light oil (olive oil is too heavy a taste for this I think)
1/2 cup mozzarella shredded cheese

Sugar/Cinnamon Mix:

1/2 Tbs Cinnamon
1/4 cup sweetener of choice, granular only (I used Nevella, and next time will use a zero carb granular sweetener to cut way back on the carbs)
Mix together and set aside

Sweetener/Butter Mixture:

1/2 Cup Butter
1/2 Cup Granulated Sweetener of choice (Use Nevella, and will use a zero carb granular next time to cut way back on the carbs)
1/4 Cup Brown Sugar Sub or 1/4 Cup Granulated Sweetener Mixed with 1/4 teas of Molasses (^^see above statement)

Put all above ingredients for the Sugar and Butter mixture into a small sauce pan and heat until butter is melted and sweeteners are well mixed in with butter. Do not brown or let come to a boil. Set aside.

To Make Monkey Bread:

Mix all ingredients, except the Sugar/Cinnamon Mixture and Sugar/Butter Mixture, together in a bowl until well mixed and then let sit for 5 minutes.

Spray a mini muffin pan with cookie spray.

After the 5 minute rest period take a small cookie scoop or teaspoon and scoop up some batter. Drop in Sugar/Cinnamon mixture and roll around to coat well.

Place this dough ball into the prepared mini muffin pan and repeat until no more batter is left.

Put in preheated 350 degree oven for 5 to 6 minutes, or just enough for the dough balls to get a little "stiff" and are easy to take out of the pan. You just want the outside to be "set" enough to be able to handle and take out of the pan.


Baked and out of the oven.

Let dough balls cool and when done put into a cooking sprayed bundt pan, one right next to another, and in a single layer. (if you double the recipe for the dough you can do several layers, which I think would be better but I didn't do this time because I just was experimenting this time. )

Pour Sweetener/Butter mixture on up of the dough and bake in 350 degree oven for 15 to 20 minutes. If using double the recipe I would bake a little more, probably 20 to 25 minutes, or until bubbly and golden. Do not over bake.


Out of Oven and Cooling.

Let cool for 10 minutes, run a butter knife around the inside of pan and invert onto a plate. When completely cool invert again onto another plate, pull apart and ENJOY!


Finish Low Carb Monkey Bread If this was several layers it would be AMAZING!!

Nutrition Facts
Serving Size 1 Serving (based on 12 servings per single layer)

Amount Per Serving
Calories from Fat 123
Calories 146

% Daily Values*
Total Fat 13.67g 21%
Saturated Fat 5.775g 29%
Polyunsaturated Fat 3.121g
Monounsaturated Fat 2.655g
Cholesterol 72mg 24%
Sodium 82mg 3%
Potassium 8mg
Total Carbohydrate 4.19g 1%
Dietary Fiber 2.3g 9%
Sugars 0.28g
Protein 5.41g

NET CARBS: 1.89g (If using a zero carb sweetener your net carbs will be lower, but you still need to use a granular sweetener for this recipe to work well)
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Last edited by Beeb; 12-28-2010 at 11:28 AM..
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Old 12-28-2010, 11:13 AM   #2
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OMG you are evil!! That looks fabulous!

When I was little, my Grandma used to make what she called "Mama made do" -- meaning, she made do with what she had to make a sweet treat.

She took out her muffin tin, put a pat of butter, a heaping teaspoon of brown sugar, and a sprinkling of cinnamon in each cup, then mixed up a quick biscuit dough and plopped a ball of it on top of the butter/sugar, then baked it, and inverted it when it was done...it was heavenly! When she was older and slower, she just used canned biscuits and put one in each cup.

This reminds me of it.
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Old 12-28-2010, 11:18 AM   #3
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Dang Linda your recipes are dangerous. I love monkey bread but it makes me get the gorilla butt I lost.
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Old 12-28-2010, 11:20 AM   #4
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Looks amazing, Been congrats on figuring out how to lc this fun treat!
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Old 12-28-2010, 11:21 AM   #5
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Dang Linda your recipes are dangerous. I love monkey bread but it makes me get the gorilla butt I lost.
Yea, but this is LC and pretty low calories for a taste here and there!
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Old 12-28-2010, 11:23 AM   #6
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ooooooooooooooooo WOW !!!!!!!!!!!!!!

That looks so good.
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Old 12-28-2010, 11:29 AM   #7
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Quote:
Originally Posted by Mishka68 View Post
OMG you are evil!! That looks fabulous!

When I was little, my Grandma used to make what she called "Mama made do" -- meaning, she made do with what she had to make a sweet treat.

She took out her muffin tin, put a pat of butter, a heaping teaspoon of brown sugar, and a sprinkling of cinnamon in each cup, then mixed up a quick biscuit dough and plopped a ball of it on top of the butter/sugar, then baked it, and inverted it when it was done...it was heavenly! When she was older and slower, she just used canned biscuits and put one in each cup.

This reminds me of it.
I use the canned biscuit recipe to make this, and de-carbed it!!
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Old 12-28-2010, 11:29 AM   #8
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Yea, but this is LC and pretty low calories for a taste here and there!
Oh I know there LC but I just can't have that sweet taste, I want to over indulge. KWIM?
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Old 12-28-2010, 11:49 AM   #9
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Oh I know there LC but I just can't have that sweet taste, I want to over indulge. KWIM?
THIS^^^ is why I just put mine in the freezer!!
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Old 12-28-2010, 02:02 PM   #10
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I already have my desert for tonight but I will definitely make these tomorrow Linda cause I love monkey bread!
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Old 12-28-2010, 03:29 PM   #11
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I already have my desert for tonight but I will definitely make these tomorrow Linda cause I love monkey bread!
Let us know how you like them, Wanda!
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Old 12-28-2010, 06:59 PM   #12
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Let us know how you like them, Wanda!
I meant dessert not desert LOL but I sure will Linda, I'll bet it's delicious!
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Old 12-29-2010, 11:55 AM   #13
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Beeb, can I just say.....you are amazing!!!!!! Seriously......
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Old 12-29-2010, 01:18 PM   #14
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OMG!

This sounds GREAT for New Years Day morning!!

Thanks Linda!!
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Old 12-29-2010, 07:21 PM   #15
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I got home late so didn't get a chance to make this today but hopefully I will have time tomorrow.
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Old 12-30-2010, 12:56 PM   #16
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Hey beeb, This off topic, my husband and I lived in Bridgewater, NJ from 2002 to Oct 2006. Loved the place and the people; hated the taxes.lol, Dee.
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Old 12-30-2010, 08:06 PM   #17
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Hey beeb, This off topic, my husband and I lived in Bridgewater, NJ from 2002 to Oct 2006. Loved the place and the people; hated the taxes.lol, Dee.
Bridgewater is such a great town/area! And yes, the taxes really are terrible everywhere in NJ. All this money we spend on taxes and lots of us are STILL waiting to be dug our from the big storm we just had! Wish you still lived here, we could be LC lunch buddies, looking for good LC things to eat!
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Old 12-30-2010, 08:14 PM   #18
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I ordered my oat fiber today..
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Old 12-31-2010, 02:51 AM   #19
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Beeb, how important is the oat fiber to this recipe ya think? I've never used it, don't know what else to sub though. Would almond flour work?
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Old 12-31-2010, 04:34 AM   #20
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How inventive you are, Linda. I had never heard of monkey bread before, until Christina mentioned it one day. Now I can visualize it. Thanks!
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Old 12-31-2010, 06:38 AM   #21
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How inventive you are, Linda. I had never heard of monkey bread before, until Christina mentioned it one day. Now I can visualize it. Thanks!
:}
Happy New Year to all of you!
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Old 12-31-2010, 07:23 AM   #22
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Beeb, how important is the oat fiber to this recipe ya think? I've never used it, don't know what else to sub though. Would almond flour work?
Yes, I think you could sub but you will need to adjust the carbs. I also think the oat fiber gives it a more "bready" texture.
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Old 12-31-2010, 07:27 AM   #23
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How inventive you are, Linda. I had never heard of monkey bread before, until Christina mentioned it one day. Now I can visualize it. Thanks!
You are very welcome, Jennifer. It goes by many names; Pull Apart Cake, and several others I can't remember but how I learned the original HC recipe was called Monkey Bread because it actually looks like a product I use to feed my parrot called Monkey Bread. Same shape of the little "bread" balls in this recipe.

Maybe that is where the name came from?
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Old 12-31-2010, 08:18 AM   #24
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Yes, I think you could sub but you will need to adjust the carbs. I also think the oat fiber gives it a more "bready" texture.
Ok, bet you're right. I'll search out some oat fiber around here then. thanks, Beeb
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Old 12-31-2010, 10:15 AM   #25
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The hc Monkey bread was ooey and gooey and sugary and carby. Sometimes I would put some dry butterscotch pudding in the gooey part..Hmmm? SF butterscotch pudding?
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Old 12-31-2010, 12:10 PM   #26
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The hc Monkey bread was ooey and gooey and sugary and carby. Sometimes I would put some dry butterscotch pudding in the gooey part..Hmmm? SF butterscotch pudding?
Interesting idea, CarolynF and let us know if you try it and what happens. I can't do SF pudding of any kind anymore. The taste of the aspartame is just too much for me and I find it doesn't taste good to me at all.

This LC MB is gooey and sugary, also. The butter and sweetener caramelized really nicely and even though the pic doesn't show it, when you pull it apart you get lines of caramel with the bread. Hard to describe so I'm hoping you know what I mean.

Last edited by Beeb; 12-31-2010 at 12:12 PM..
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Old 12-31-2010, 08:01 PM   #27
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OK, I made a double batch of monkey bread. It was absolutely sticky gooey yummy!! My picture doesn't do it justice. I followed Linda's recipe exactly with the exception of adding pecans. Way to go Linda, another wonderful recipe!!
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Old 12-31-2010, 08:08 PM   #28
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Wow Ladeeda you lived in Bridgewater NJ, My word. I grew up in Woodstown NJ. I was there last year for a month. My mom pays amazing taxes. Nice to meet you.

I can't wait to get my oat fiber. I also just ordered it.

Last edited by rosethorns; 12-31-2010 at 08:11 PM..
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Old 01-01-2011, 10:23 AM   #29
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OK, I made a double batch of monkey bread. It was absolutely sticky gooey yummy!! My picture doesn't do it justice. I followed Linda's recipe exactly with the exception of adding pecans. Way to go Linda, another wonderful recipe!!
I'm so glad you like it! Thanks so much for the review and compliment!
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Old 01-01-2011, 12:19 PM   #30
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Hey Linda, I forgot to mention that I tried the little sugar coated balls before adding the caramel mixture and they were really good that way too. They were like cinnamon sugar donut holes. I will make them that way too once in a while too.
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