Packed with protein and low on carbs, this caramel monkey bread is so delicious your non-keto friends will be asking for the recipe! Although erythritol doesn’t caramelize in the same way sugar traditionally does, it still creates a flavorful and sticky alternative that will have you forgetting all about the sugar.
- Yield: 6 Servings, (2 pieces per serving)
- ½ cup blanched finely ground almond flour
- ½ cup low-carb vanilla protein powder
- ¾ cup granular erythritol, divided
- ½ teaspoon baking powder
- 8 tablespoons salted butter, melted and divided
- 1 ounce full-fat cream cheese, softened
- 1 large egg
- ¼ cup heavy whipping cream
- ½ teaspoon vanilla extract
- In a large bowl, combine almond flour, protein powder, ½ cup erythritol, baking powder, 5 tablespoons butter, cream cheese, and egg. A soft, sticky dough will form.
- Place the dough in the freezer for 20 minutes. It will be firm enough to roll into balls. Wet your hands with warm water and roll into twelve balls. Place the balls into a 6" round baking dish.
- In a medium skillet over medium heat, melt remaining butter with remaining erythritol. Lower the heat and continue stirring until mixture turns golden, then add cream and vanilla. Remove from heat and allow it to thicken for a few minutes while you continue to stir.
- While the mixture cools, place baking dish into the air fryer basket.
- Adjust the temperature to 320°F and set the timer for 6 minutes.
- When the timer beeps, flip the monkey bread over onto a plate and slide it back into the baking pan. Cook an additional 4 minutes until all the tops are brown.
- Pour the caramel sauce over the monkey bread and cook an additional 2 minutes. Let cool completely before serving.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.