Single Serve Protein Monkey Bread Recipe

I made a single serve Protein Monkey Bread using gluten free flour, protein powder and Greek yogurt with no yeast or sugar, ready in minutes as a quick post workout option.

I never thought a single serve could taste like a guilty bakery steal but without the sugar or yeast. This Single Serve Protein Monkey Bread is soft, sweet, and ridiculously gooey, and I used vanilla whey protein powder and plain Greek yogurt to get that tender, pillowy pull.

As someone always tinkering with Baked Goods With Protein Powder I was skeptical, yet it hit the snack sweet spot after a hard workout. It feels like a treat that actually helps you recover, not ruins your gains.

Try it when you want something quick, satisfying, and a little bit weirdly addicting.

Ingredients

• gives structure and carbs, fiber varies by brand, not super nutrient dense
• Packed with protein, helps fullness, adds sweetness and vanilla flavor, watch added sugars
• Plain Greek yogurt brings creaminess and protein, probiotics add gut benefits, kinda tangy
• Egg binds and enriches, adds protein and helps the bread rise and brown
• Cinnamon gives warm spice and perceived sweetness without adding sugar, simple flavor boost
• Erythritol or monk fruit give sweet taste with zero sugar, some people notice aftertaste
• Butter or coconut oil add fat for mouthfeel and browning, they also add calories

Ingredient Quantities

• 3 tbsp (about 30 g) gluten free all purpose flour
• 1 scoop (≈30 g) vanilla whey or plant based protein powder
• 1/2 tsp baking powder
• 1/8 tsp fine sea salt
• 1/2 tsp ground cinnamon
• 1/4 cup (60 g) plain Greek yogurt
• 1 large egg
• 1/2 tsp vanilla extract
• 1 tbsp unsalted butter, melted or coconut oil
• 1 tbsp granulated erythritol or monk fruit sweetener (no sugar)
• 1 tbsp plain Greek yogurt (extra optional for glaze)
• 1 tsp powdered erythritol or powdered monk fruit (optional for glaze)

How to Make this

1. Preheat oven to 350°F (175°C) and grease an 8 ounce ramekin with a little oil or spray, dust a bit of erythritol in the bottom so the goo gets some grip.

2. In a bowl whisk together 3 tablespoons gluten free all purpose flour, 1 scoop vanilla protein powder, 1/2 teaspoon baking powder, 1/8 teaspoon fine sea salt and 1/2 teaspoon ground cinnamon until well mixed.

3. In a second bowl whisk 1/4 cup plain Greek yogurt, 1 large egg and 1/2 teaspoon vanilla extract until smooth and slightly frothy.

4. Add the wet to the dry and stir gently until just combined into a thick sticky dough; don’t overmix or it gets tough. If it seems way too sticky chill 5 minutes or dust your hands with a little extra flour.

5. Break the dough into about 8 small pieces or use a teaspoon to portion and roll each piece into a rough ball with floured fingers. It won’t be perfect, that’s fine.

6. In a small bowl mix 1 tablespoon melted unsalted butter or coconut oil with 1 tablespoon granulated erythritol and a quick pinch of extra cinnamon; toss each dough ball in that coating so they’re lightly glazed.

7. Pile the coated balls into the prepared ramekin, stacking them so they touch; press down lightly so they settle but don’t smash them flat.

8. Bake for about 15 to 18 minutes until the top is golden and a toothpick inserted into the center comes out mostly clean with a bit of goo. If you’re in a hurry microwave the ramekin on high for 60 to 75 seconds but texture will be a little softer.

9. Let cool 4 to 5 minutes so it firms up, then loosen the edges with a knife and invert onto a small plate or just eat from the ramekin.

10. Optional glaze: stir 1 tablespoon plain Greek yogurt with 1 teaspoon powdered erythritol until smooth and drizzle over the warm monkey bread. Enjoy warm as a quick post workout treat.

Equipment Needed

Here’s what you’ll need quick and simple. Some stuff you prob already have.

1. 8 oz ramekin (greased and dusted)
2. Oven (or microwave if you’re rushing)
3. Two mixing bowls (one small for coating)
4. Whisk
5. Measuring spoons and a 1/4 cup measure
6. Teaspoon or small cookie scoop for portioning
7. Small bowl and spoon for the butter/erythritol coating
8. Small knife and a plate for loosening and serving

FAQ

Single Serve Protein Monkey Bread Recipe Substitutions and Variations

• Gluten free all purpose flour (3 tbsp)
  • Almond flour — use same weight (about 30 g); batter may be wetter so you might cut the yogurt by 1 tsp.
  • Oat flour (certified GF) — ~1:1 by volume, gives a slightly denser, chewier bite.
  • Cassava or a tapioca-forward GF blend — swap by weight 1:1, keeps the texture closer to regular AP flour.
• Vanilla whey or plant protein (1 scoop ≈30 g)
  • Unflavored protein powder — same scoop, add 1/4 tsp vanilla extract or 1/2 tsp sweetener to replace flavor.
  • Collagen peptides — use same weight but expect less rise and a softer crumb, add a touch more baking powder (about 1/8 tsp).
  • No powder option — replace with 2 tbsp extra GF flour plus 1 tbsp powdered milk or extra yogurt to keep protein and moisture.
• Plain Greek yogurt (1/4 cup)
  • Sour cream — 1:1, same tang and fat, works great for tenderness.
  • Full-fat regular yogurt or dairy-free yogurt (coconut/almond) — 1:1, if using dairy-free pick unsweetened to avoid extra flavor.
  • Silken tofu, blended — about 1/4 cup, good for vegan swaps and keeps texture creamy.
• Unsalted butter or coconut oil (1 tbsp)
  • Neutral oil (avocado, canola, light olive) — 1:1, keeps the loaf tender.
  • Ghee — 1:1, adds a rich toasted butter note if you like that.
  • Mashed banana or applesauce — 1:1 for lower fat, but it adds sweetness and changes the flavor a bit.

Pro Tips

– Protein powder soaks up moisture fast, so if the dough feels dry or crumbly add tiny amounts of extra yogurt or a teaspoon of milk until it just comes together. Dont overdo it though, a little tackiness is fine and you want to stop mixing as soon as it’s combined or it gets tough.

– Prep the ramekin well and bake on a small tray so you can move it without burning your fingers. Let it rest 4 to 5 minutes after baking before trying to loosen or flip it, that short wait really helps it hold shape; if it still sticks, just eat it from the ramekin and call it rustic.

– To avoid gritty glaze, use powdered erythritol or blitz the granulated sweetener in a spice grinder first. If the glaze is too thick warm it a few seconds in the microwave and whisk, that makes it drizzle way nicer and not clumpy.

– If you’re microwaving, check at 45 seconds then in 10 second bursts since microwaves vary a lot. Expect a softer, more steamed texture than the oven, and let it rest a minute or two to firm up before digging in.