Monkey Bread 2.0


It was 4 years ago when we first perfected paleo-friendly monkey bread. Every year since we have been filled with joy hearing how your families all enjoy a tradition with one of our recipes! But since that time we’ve become more aware of further food sensitivities and also aware that some new ingredients now available could make the recipe simpler and even better. We’re hoping that this new recipe will make even more families merry this holiday season!

We owe special thanks to Kelly from A Girl Worth Saving for introducing us to the technique used for this dough, we learned about it in making her Cinnamon Rolls in her cookbook Paleo Eats and thought it was GENIUS. While we’ve modified the recipe of her dough, it is in thanks to her that we are able to make this easier grain-free dough which also able to be nut-free and egg-free!


Monkey Bread 2.0


    For the dough:
  • 1 cup of coconut oil
  • 1 cup of water
  • 1/4 cup maple syrup
  • 1 teaspoon sea salt
  • 2 cup + 2 tablespoons of Otto's cassava flour
  • 1/3 C coconut milk powder*
  • 1/3 C coconut flour
  • 2 large eggs or gelatin eggs (1/2 C warm water mixed with 2 Tbsp gelatin)* or flax eggs for vegan
  • 1 tsp baking soda
  • For the topping
  • 1/3 C walnuts, chopped (omit if AIP)
  • 2 Tbsp butter, ghee, or palm shortening, softened
  • 3 Tbsp unrefined granulated sugar (date, palm or maple sugar)
  • 1 tsp ground cinnamon
  • For rolling the dough:
  • 1/2 C unrefined granulated sugar (date, palm or maple sugar)
  • 1 Tbsp ground cinnamon
  • 1/4 C butter, ghee or palm shortening, melted


  1. In a small pot over medium heat, combine coconut oil, water, maple syrup, and salt. Bring to a boil, whisking frequently.
  2. Remove from the heat and whisk in the cassava flour, coconut milk powder, coconut flour, baking soda and gelatin egg if using.
  3. If using regular eggs, whisk in after mixture has cooled for 5 minutes.
  4. Grease a bundt pan with Chosen Foods avocado oil spray or butter, ghee or palm shortening.
  5. In a small bowl, combine topping ingredients with a fork, then spread over the bottom of the bundt pan.
  6. In a separate bowl, combine rolling mixture. Roll one inch balls in the cinnamon-sugar mixture, then place inside the bundt pan. Continue until all dough is used.
  7. Pour melted butter, ghee, or palm shortening into remaining rolling cinnamon-sugar and stir together. Pour over the monkey bread.
  8. Bake in 350 degree oven for 30 minutes. Cool for 10 minutes, then turn out onto a serving plate.


*We first used and described Coconut Milk Powder in our Matcha Latte Collagen Bites, so hopefully you already have some in your pantry. If not, we apologize for the use of an ingredient you might not already have. I know how it feels to find a recipe and want to make it RIGHTHEN but not have the ingredients. We always try to make recipes that are as simple as possible using ingredients you already have in your cabinets; this is not that recipe. If you are desperate to make this NOW and don't have milk powder you have two options: 1. Replace the coconut milk powder with coconut flour. The dough will be more dry and the sugar will not stick to each ball; therefore, you will need to roll the dough balls into coconut milk before dipping & rolling in sugar. The result will be a much more dry than chewy inner texture, but that's the cost of immediate gratification. 2. Make our original recipe HERE, which is made with almond flour and egg whites.

MAKE AHEAD: I recommend you prepare this recipe together as a family on Christmas Eve and pop it into the oven when you wake up on Christmas morning. There’s nothing better than eating a few warm pieces as you open your stockings with a cup of coffee!


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