Delightfully chewy low carb monkey bread smothered in rich caramel sauce and sprinkled with bacon. A real treat for kids and adults alike, this recipe transforms a classic favorite into a guilt-free indulgence, perfect for any occasion.
Embracing the Low-Carb Lifestyle: A Journey of Culinary Discovery
It’s fascinating how quickly the unfamiliar can become the new normal. What once seemed alien and complex soon integrates into our daily lives, making us wonder how we ever managed without it. This sentiment perfectly encapsulates my journey with the low-carb lifestyle. When I first embarked on this path, the array of alternative flours, sweeteners, and cooking methods felt utterly bewildering. Terms like erythritol and xanthan gum sounded more like chemical compounds than culinary staples, and the initial attempts at baking with them often felt like navigating a strange, unpredictable wonderland.
The learning curve was steep. Ingredients behaved differently; textures were unexpected, and the results sometimes far from ideal. Yet, with persistence, research, and a dash of adventurous spirit, things began to click. Each successful recipe, each palatable creation, built confidence. Slowly but surely, the intricacies of low-carb cooking transformed from daunting challenges into exciting opportunities. Now, I find myself completely immersed in this new culinary world, to the point where the thought of baking with traditional sugar and wheat flour feels like a foreign concept. It’s truly a testament to how adaptable we are, and how rewarding it can be to step outside our comfort zones in the kitchen.
Unlocking Potential with Psyllium Husk Powder
While I’ve become quite comfortable with many low-carb ingredients, there are always new horizons to explore. Psyllium husk powder, for instance, was an ingredient I’d heard much about but had only recently started experimenting with. It’s a powerhouse in low-carb baking, known for its incredible fiber content and its ability to act as a powerful binder, mimicking the gluten found in traditional flours. This allows for the creation of doughs and batters that hold together beautifully, providing a satisfying chewiness often missing in gluten-free alternatives.
I draw immense inspiration from pioneers in the low-carb community, such as Maria Emmerich of Maria, Mind, Body, Health, and Sooze from Fluffy Chix Cook, both masters in utilizing psyllium husk. My first foray into using it was a successful flatbread recipe from Judy Baker of Carb Wars. However, I confess that working with psyllium still feels like a developing skill. It’s a unique ingredient that absorbs liquids rapidly and can produce some interesting results, including a distinctive purple hue on the inside of baked goods, which is completely normal but initially surprising. For now, I find comfort and success in adapting trusted recipes from these talented chefs, learning to tame this “strange beast” one delicious dish at a time.
The Inspiration: Crafting a Low-Carb Caramel Bacon Monkey Bread
The idea for this particular recipe sparked when I encountered Maria Emmerich’s cream cheese-filled low-carb monkey bread. Monkey bread has always been a beloved treat in our household – that irresistible pull-apart bread smothered in a sweet, sticky glaze. The mere thought of a low-carb version immediately set my culinary gears in motion. My primary goal was to recreate that classic pull-apart experience, but without the cream cheese filling, aiming for a simpler, yet equally satisfying, texture.
Of course, no monkey bread is complete without an incredible topping. My homemade sugar-free caramel sauce is a consistent favorite, boasting a rich, buttery depth that perfectly complements almost any baked good. And then, there’s bacon. Does bacon truly need an explanation? Its savory, crispy perfection adds an unparalleled layer of flavor and texture, creating a delightful contrast to the sweet caramel and tender bread. Combining these elements – a fluffy, low-carb dough, decadent caramel, and irresistible bacon – promised a truly extraordinary treat that would appeal to both my kids and me, satisfying cravings without derailing our low-carb goals.
The Sweet Success of Adaptation: Our Low-Carb Monkey Bread
The journey of adapting a recipe is always an adventure, and this low-carb caramel bacon monkey bread was no exception. While the final product was undeniably delicious, it presented its own unique characteristics, largely due to the psyllium husk powder. As predicted, the individual dough balls, while carefully shaped, melded together during baking, resulting in a cohesive, bundt-shaped loaf rather than distinct pull-apart pieces. And yes, the characteristic slight purple tint from the psyllium husk was present on the inside. However, these minor aesthetic deviations did nothing to diminish the incredible flavor and satisfying texture.
One crucial adaptation I made was to significantly reduce both the sweetener and salt from Maria’s original dough recipe. I found that just half a cup of Swerve in the dough, combined with the inherently sweet caramel sauce, provided ample sweetness. The balance was perfect, allowing the nuanced flavors of the cinnamon, caramel, and savory bacon to shine without being overwhelmed. The result was a surprisingly tender and delightfully chewy bread, generously coated in my rich, sticky caramel, and generously studded with crispy bacon bits. It was, without a doubt, the best darn low-carb monkey bread I could have hoped for – a true testament to the power of thoughtful adaptation and the versatility of low-carb ingredients.
This Caramel Bacon Monkey Bread isn’t just a dessert; it’s a celebration of how a low-carb lifestyle can still include indulgent, comforting treats. It’s proof that with a little creativity and the right ingredients, you don’t have to sacrifice flavor or fun.
Caramel Bacon Monkey Bread
12
servings
20
mins
1
hr
15
mins
1
hr
35
mins
Ingredients
Bread:
- 1 tsp cinnamon
- 1 tbsp granular Swerve Sweetener
- 1 Recipe Monkey Bread Dough from Maria Mind Body Health, (I only used 1/2 cup of sweetener and 1 teaspoon of salt in the dough)
Caramel Sauce:
- 3 tbsp butter
- 5 tbsp granular Swerve Sweetener
- 1 tbsp coconut sugar OR an additional 1 tbsp Swerve Sweetener
- 6 tbsp heavy cream
- 1/4 tsp vanilla extract
- 1/4 tsp xanthan gum
- 1/8 tsp salt
- 1 1/2 tbsp water
Topping:
- 6 slices bacon, cooked crisp and chopped
Instructions
Bread:
-
Preheat oven to 375F and grease a bundt pan well. In a small bowl, mix together cinnamon and sweetener.
-
Follow Maria’s directions regarding the bread (I used only half the sweetener and half the salt), up to the point of mixing the dough together and giving it a few moments to thicken up.
-
Roll dough into 1-inch balls and place half of them in the prepared bundt pan (you may need to wet your hands a few times to keep the dough from sticking). Sprinkle with half of the cinnamon mixture.
-
Repeat with remaining dough and cinnamon mixture.
-
Bake 1 hour and 15 minutes, until puffed and browned and a tester inserted down into the center comes out clean. Let cool 15 minutes in pan.
Caramel Sauce:
-
While the bread is baking, make the caramel sauce. Combine butter and sweeteners in a medium saucepan over medium heat. Bring to a boil and cook about 3 minutes. If using all Swerve, you may find that your caramel remains lighter in colour (you can add a tsp of molasses for caramel colour and it will only add 6 g of carbs to the entire recipe).
-
Add heavy cream and vanilla extract. Mixture will bubble vigorously, this is normal. Sprinkle with xanthan gum and whisk vigorously to combine. Stir in salt.
-
Let cool to lukewarm and then whisk in water to combine.
To Assemble:
-
Flip bread out onto a serving platter and drizzle with caramel sauce. Sprinkle with chopped bacon and serve warm.
Notes
Nutrition
Carbohydrates: 14.77g |
Protein: 8.64g |
Fat: 18.05g |
Saturated Fat: 3.73g |
Cholesterol: 12mg |
Sodium: 406mg |
Fiber: 8.95g
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