Low carb hot cross buns



Ingredients 16
Servings 0
Time 00:30
  • 2
    cup
    almond flour
  • 7
    Tbs
    Psyllium husk
  • 4
    tsp
    All spice
  • 2
    tsp
    bicarbonate of soda
  • 3
    tsp
    salt
  • 4
    Tbs
    chia seeds
  • 6
    eggs - whisked
  • 4
    Tbs
    coconut oil
  • 150
    ml
    water
  • 4
    Tbs
    apple cider vinegar
  • 1
    cup
    dried sultanas
  • 1
    cup
    dried currants
  • 200
    ml
    milk
  • TOPPING:
  • 2
    egg whites
  • 1/4
    cup
    xylitol
 

Method

00:30
 
Lightly grease a large baking pan with butter.

Preheat oven to 180ºC. Soak chia seeds until they are covered in water. They will become a jelly-like substance.

Combine the dry ingredients in a large bowl.

Mix together the eggs, coconut oil and water.

Start pouring the egg mixture into the dry ingredients while stirring.

Add the apple cider vinegar and dried sultanas and currants. Mix the batter and set aside for 20 minutes while the psyllium husk absorbs some of the liquid and you are left with a pliable dough.

Dust your fingers with some almond flour and begin shaping the dough into round balls – just smaller than a tennis ball.  Place them onto the baking tray and using a pastry brush – coat each bun with some milk.

Bake in the oven uncovered for 25 minutes. Cover with foil and bake for a further 10 minutes until the buns spring back when touched and are cooked through. Allow to cool.

For the topping - Beat the egg whites until soft peaks and then add the xylitol. You will end up with a creamy meringue consistency. Using a piping bag or small teaspoon, create a cross on top of each bun and place back in the oven for 5 – 7 minutes.

Note – these buns need to be stored in the refrigerator and should be eaten within 2 to 3 days of baking.  

Also try these recipes:

Low carrot carrot cake

Low carb Hertzoggies

Low carb garlic and herb stuffed mini buns




 

Read more on: lchf  |  banting  |  recipes
 

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