Hot Cross Buns
An Easter tradition in most households, Hot Cross Buns is a tea-time favorite on Good Friday. Our low-carb recipe is the perfect balance of sweet and spicy, and tastes even better when warmed and served with lashings of butter! Why we love this LCHF Hot Cross Buns recipe, you ask? We have replaced refined flour with coconut flour, which is far lower in carbs, calories and sugars. This gluten-free flour is rich in dietary fiber that helps keep blood sugar levels stable while also aiding digestive health. Psyllium husk is an edible soluble fiber and prebiotic. It is good for digestive health and lowers cholesterol, naturally. We have replaced sugar with Erythritol, a sugar substitute that occurs naturally in fruits. It has zero bearing on blood sugar and doesn’t lead to digestive distress. Spices like cinnamon have a plethora of health benefits, like keeping blood sugar stable and reducing risk of heart disease.
Servings Prep Time
8people 25minutes
Cook Time
30minutes
Servings Prep Time
8people 25minutes
Cook Time
30minutes
Ingredients
For Buns
  • 1/2Cup Coconut Flour
  • 1/3Cup Psyllium Husk
  • 1tsp Baking powder
  • 2tbsp Granulated Erythritol
  • 1/2 tsp Mixed Spice
  • 1/2tsp Salt
  • 1/2tsp Cinnamon powder
  • 1/2 tsp ClovesGrounded
  • 4 Eggs
  • 1Cup WaterBoiling Hot
  • 3tbsp Raisinsor Currrants/Chocolate Chips (as per your choice)
For Icing
  • 1tbsp Powdered Erythritolmade into a paste with water
Instructions
  1. Preheat oven to 180°C/350°F.
  2. Mix coconut flour, psyllium husk, baking powder, granulated erythritol, mixed spice, salt, cinnamon powder and ground gloves in a mixing bowl.
  3. Add the eggs and whisk this mixture well.
  4. Add the boiling water to the mixture and mix it until everything is evenly combined.
  5. Roll this mixture into 8 equal balls and place these balls on a baking tray.
  6. Bake them for 20-30 minutes until they’re golden on the outside and cooked in the center.
  7. Once cooked, remove from the oven and allow them to cool on a wire rack.
  8. For the icing, mark each hot cross bun with a cross using the the paste made from powdered erythritol and water.

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