applesauce, bread, cake, chayote, coffee cake, dessert, Keto, ketogenic, monkey bread, nutrition, puree, recipe, recipes

Time to Monkey Around!

One of my personal favorite desserts is monkey bread. Though, this recipe is less oooey and gooey than some I have made in the past, it didn’t disappoint. Having “cheated” with a few full sugar items on occasion, I can tell, you that my old ooey-gooey recipe would probably be so sweet as to be sickening. Once you have gotten sugar and a heavy carb load out of your system, you may be shocked if you try the old carb heavy goodies. It doesn’t take long for my body to send me the “what the heck were you thinking” signals. I ached, felt slightly nauseous, and the “treat” tasted way too sweet to be good. So, take this as a fair warning, Keto will ruin you for carbs eventually.

Now, I am not suggesting this will “cure” you, it takes very little override to renew a carb addiction. But, as with any addiction, if you return to that lifestyle, your tolerances from previously will no longer be relevant. My experience with “cheating” has shown me that it only takes one cheat, to have to battle fatigue and cravings for the rest of that day.

But, good news, if you “cheat” (be honest most of us will, if only to make things easier for other’s preparing food for us, or whatever good excuse we can come up with at the time), don’t throw in the towel, just resume at the next meal, or next day. You will likely slow, or stop your weight loss until you get back into ketosis, but its not a reason to throw in the towel.

I would love to hear from those of you out there that are living keto. Do you find it easy? One of the things that is making this a permanent change for me, is that I find it easy. I don’t feel deprived. If I want something sweet, I just have to find a recipe or make one up for that thing that I want. Same thing with non-sweet comfort foods. Add to that, the fact that I don’t walk around watching the clock for when I can eat again, because my stomach thinks my throat has been cut.

My biggest challenge is getting enough hydration, but that is not unique to doing keto. You see, I am a coffee drinker. I don’t say that as if I must have my morning cup of go-juice to survive. No, if I didn’t discipline myself to do otherwise, I would simply drink coffee, exclusively, all day! This is not a very effective means to good hydration, especially since I live in Florida! Anyone else have this issue? If so, please share your strategies! I appreciate the time you take to make comments, I look forward to your tips, and hints, and also feedback if you have tried, or tweaked any of my recipes!

Back to Monkey’ing around…

Remember you can click the name of the recipe to be taken to a printer friendly version:



1 cup unsweetened nut milk
4 eggs
1/4 cup keto friendly sweetener
1 1/2 Tbsp butter-softened
1 1/2 tsp vanilla
1 1/2 cups nut or sunflower seed flour
1/4 cup psyllium husk powder
1 1/2 cups finely ground flax seeds
1/3 cup whey protein powder
1 scoop MCT powder (optional)
2 tsp baking powder
1/2 tsp baking soda
1 Tbsp active yeast
1/2 cup almond or coconut flour
1/4 cup keto friendly sweetener
1 Tbsp cinnamon

How to:

Preheat oven to 350° F.  Prepare a bundt pan by greasing well.

(you don’t need a fancy bundt pan, this is just the only one I have)
In mixer with paddle attachment add nut milk, chayote sauce, eggs, sweetener (for dough only), butter, and vanilla and mix well.

Add dry ingredients, adding Psyllium and yeast last.


Mix well until dough forms. Dough will be a bit sticky, this is fine.


In a separate bowl mix coating ingredients and blend well.

Using a cookie scoop or spoon, drop a scoop of dough into the the coating and roll into a ball.


Begin stacking coated dough balls into prepared bundt pan (if you don’t have a bunt pan a springform pan also works).


Continue rolling and stacking until all of the dough is in the bundt pan.

Place in oven on middle rack and bake for about 30 minutes, until dough is baked through and golden (toothpick comes out clean).


Remove from oven and cover with foil and allow to cool.


Serve warm of completely cool.


May serve with a keto friendly maple syrup for dipping (be mindful of the net carbs).


2 Chayote Squash

1/4 tsp Apple extract
1/4 cup lemon juice
2 Tbsp keto friendly sweetener
2 tsp cinnamon

How to:

Peal squash and take out the seeds.



Cut into slices or chunks and place in a pan of water. Heat on medium high until it reaches a full boil.


Boil until squash pieces are tender.


Drain off water and place squash and other ingredients into blender and puree. You can puree it almost smooth or leave some chunks, based on your personal preference.


Works great in recipes calling for applesauce. If you are using it in place of unsweetened applesauce and don’t need an apple flavor, simply leave out the flavorings and sweetener, chayote then becomes a silent partner in the recipe as it has a very delicate flavor that will not overpower your recipes.

2 thoughts on “Time to Monkey Around!”

    1. Every comment is worthwhile! I believe we learn best by sharing information and experiences, happy reading!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.