Low-Carb Hot Cross Buns

Easter is nearly here. You know what that means, don’t you? Hot. Cross. Buns. EVERYWHERE.

I used to love Hot Cross Buns and would have quite happily given up the chocolate eggs for extra buns, back in the day. I had a friend mention to me recently that she was eating one and I was overwhelmed with such longing for that warm, spicy, fruity flavour that I knew I’d have to put my thinking cap on tightly.

Now, I’m not going to pretend that these are light and fluffy like traditional hot cross buns, but they have that familiar flavour and are incredible toasted with butter. I used a very small amount of currants to retain the familiar look and taste of Hot Cross Buns, but feel free to leave them out if you’d rather not use them. Also, my recipe is for eight but I think that you could very easily make twelve instead. Enjoy!

Preparation time

Hands-on:    15 minutes
Overall:     1 hour 10 minutes

Nutritional values (per bun)

Total Carbs	11.3	grams
Fiber	4	grams
Net Carbs	7.2	grams
Protein	14.8	grams
Fat	42.7	grams
of which Saturated	29.9	grams
Energy	480	kcal
Magnesium	41	mg (10% RDA)
Potassium	289	mg (14% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (13%), fat (81%)

Ingredients (makes 8 buns) Buns:

• ½ cup almond flour (50 g/ 1.8 oz)
• 1 cup coconut flour (120 g/ 4.2 oz)
• 1 tsp gluten-free baking powder
• 1 tsp sea salt
• 12 large eggs
• 1 cup melted coconut oil (240 ml/ 8 fl oz)
• 1 tbsp water (15 ml)
• 1 tbsp pumpkin pie spice or 2 tsp each cinnamon and nutmeg
• ¼ cup granulated Erythritol or Swerve (50 g/ 1.8 oz)
• ¼ cup raisins or currants, chopped if too large (36 g/ 1.2 oz)
• 1 tbsp orange zest

Glaze:

• 1 large egg
• 1 tbsp water

Crosses:

• 2 heaped tbsp full-fat cream cheese (50 g/ 1.8 oz)
• 1 tbsp coconut milk, heavy whipping cream or unsweetened nut milk of choice
• ¼ tsp pumpkin pie spice
• ½ tsp powdered Erythritol or Swerve

Note: you can make your own pumpkin pie spice.

Instructions

1. Pre-heat oven to 170 C (340 F).
2. Place all of the dry ingredients into a large bowl. Place all wet ingredients into a second bowl.
3. Mix the wet ingredients well and then add to the dry ingredients. Sit for five minutes.
4. Line a baking tray with silicone paper. Using your hands, form the dough into bun shapes and place on baking tray. Run a knife gently over the top in a cross pattern. Beat egg and water together to crate a glaze and brush it over the top of the buns.
5. Place in the oven and cook for 45-55 minutes, watching carefully at the end for over-browning. Remove from oven and let cool.
6. To make the topping, mix the room temperature cream cheese, coconut milk, spices and Swerve together in a small bowl until a smooth paste is formed. Place in a piping bag and pipe over the top of the buns prior to serving.
7. Serve with butter and low-carb chia jam. Store in an airtight container for up to 3 days.

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