I was thrown the challenge to make low carb Chelsea buns – well what do you know, I did it. The best and easiest low carb chelsea buns you’ll ever find – seriously, these taste so good.
At only 5.5g net carbs per serving, these low carb Chelsea buns are soon becoming a favourite in our house, and hopefully yours too.
Low Carb Chelsea Buns
I can’t remember the last time I ate a Chelsea bun. Soft on the inside, full of sweet cinnamon and drizzled with a sweet glaze. My recipe for low carb Chelsea buns replicates all of this, only low carb, sugar free, grain free, gluten free and super simple.
Chelsea buns look a lot like cinnamon rolls, so what is the difference? Chelsea buns are more common the UK and cinnamon rolls are more commonly found across the ditch in the US. Chelsea buns inside sometimes have lemon zest, raisins or mixed fruit. They are so incredibly alike, so call them what you wish.
I had a play around with my focaccia recipe which is mainly psyllium husk and water, but knew that needed some extra flavour, bulk and fluffiness. I used coconut flour in the focaccia bread but Chelsea buns need a sweeter taste that is devoid of the coconut taste. I replaced whole eggs for egg whites so it was lighter and white in colour.
By adding some almond meal/flour, made the dough light and fluffy but sturdy enough to roll up with sweetened cinnamon inside. I tried the recipe a few times and came to the conclusion my original focaccia with coconut flour just wouldn’t work.The best and easiest low carb chelsea buns you'll ever find - seriously, these taste so good and only 5.5g net carbs Click To Tweet
TOP TIP :: I experimented with the amount of water the recipe required. It actually varied each time I made it depending on how humid the weather was. So if your dough is a little sticky, add an extra tablespoon or two of psyllium and if it’s too dry, add a teaspoon of water at a time.
- 2 cups almond flour/meal
- ½ cup psyllium husk
- 2 tsp baking powder
- 4-8 tbsp granulated sweetener of choice, to taste
- 4 egg whites
- 1 tsp vanilla
- 1 cup boiling water
- 2 tsp ground cinnamon
- 2 tsp sweetener
- lemon zest (optional)
- 4 tbsp powdered confectioners sweetener of choice
- 1 tsp vanilla (optional)
- enough water to make a liquid glaze
- Place all the dry ingredients together in a bowl and mix well.
- Make a hole in the middle of the dry ingredients and add the egg whites and vanilla. Mix just a little so you can't see the egg whites any more.
- Add ⅓ the boiling water gently and slowly, mix.Add another ⅓, mx. Add the final ⅓ and mix until it looks like a sticky dough.
- If the dough looks too wet, add an extra tablespoon of psyllium husk, if too dry, add a teaspoon of water at a time.
- Pour the dough onto a large sheet of baking parchment/paper. Place another piece of baking parchment/paper on top.
- Press out with your hands until it is a rectangle shape and 1cm/ ½ inch thick.
- Mix the cinnamon and sweetener together and sprinkle all over the rolled dough.
- Using the baking parchment/paper, start to roll the dough up along the longest side.
- Continue to roll it into one long roll, then cut into even slices.
- Place each slice in a ring tin that has been oiled and lined.
- Bake at 180C/350F for 20-30 minutes, or until golden, and baked in the centre of each Chelsea bun.
- Mix the powdered sweetener, vanilla and water together to make a liquid glaze.
- Drizzle, pour or spoon all over.
- Enjoy warm or cold.
Follow these easy steps to create the perfect low carb Chelsea buns.
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