Description
Indulge in this delicious No Sugar Monkey Bread made with biscuit dough, monk fruit sweetener, and warm spices. A perfect treat for those looking for a sugar-free dessert or breakfast option.
Ingredients
Scale
Dough:
- 2 cans (16 oz total) refrigerated biscuit dough (no sugar added)
Cinnamon Sugar Coating:
- 1/2 cup unsalted butter, melted
- 1/3 cup monk fruit sweetener or erythritol
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
Optional:
- Chopped pecans or walnuts for layering
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F and grease a bundt pan.
- Prepare dough: Cut each biscuit into quarters.
- Coat dough pieces: In a bowl, combine monk fruit sweetener, cinnamon, and salt. Dip each dough piece in melted butter, then roll in the cinnamon mixture.
- Layer dough: Place coated dough pieces in the bundt pan, adding nuts if desired.
- Bake: Pour any remaining butter and cinnamon mixture over the dough. Bake for 30–35 minutes until golden and cooked through.
- Serve: Cool in the pan for 5–10 minutes, then invert onto a plate. Serve warm.
Notes
- You can drizzle with a natural sugar-free syrup or cream cheese glaze for extra sweetness.
- This recipe is kid-friendly and versatile for breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 210
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg
