Low-carb hot cross buns are the holy grail at Easter, in fact, any time of year these little spicey buns are great to make.
But read on, because mine has a special ingredient that your kids will LOVE.
Low-Carb Hot Cross Buns
You can choose if you want to add raisins or chocolate chips, but these will add to the sugars and carbs.
These low-carb hot cross buns are dairy-free, nut-free, gluten-free, grain-free, and paleo. I don't usually make low-carb versions of bread because I no longer enjoy the taste and texture of bread, but it's all about choice.
To get a better crumb for the hot cross bun, I would have preferred to use ground almonds (almond meal), but so many people are requesting a nut-free bread. For a more 'cake-like texture (psyllium husks can make these a little on the stodgy side), I would go to my lemon coconut cake and substitute the lemon for another egg and the spices in the recipe below. All my recipes are pretty adaptable.
What's the secret ingredient
It really depends on how close you want to get to the real hot cross bun taste and how low carb you want to go.
These healthy hot cross buns taste even better when warmed and served with lashings of butter (note: they would no longer be dairy free). I personally love them toasted, but considering we threw away our toaster 3 years ago, I have to pop them in the oven or dry fry them.
But what's my secret ingredient? Cacao nibs to give the hot cross buns a bit of crunch and a little hidden chocolate hit inside. Genius!
Low Carb Hot Cross Buns Recipe
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Low Carb Hot Cross Buns
- 60 g (⅔ cup) coconut flour
- 30 g (⅓ cup) psyllium husk
- 1 teaspoon baking powder
- 2 tablespoon granulated sweetener of choice or more, to your taste
- ½ teaspoon salt
- ½ teaspoon ground mixed spice
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 4 eggs - medium
- 250 ml (1 cup) boiling water
- cacao nibs (optional - or raisins/chocolate chips)
- powdered sweetener icing mix
Low Carb Hot Cross Buns
- Mix all the dry ingredients in a mixing bowl.
- Add the eggs and mix.
- Add the boiling water and mix until evenly combined.
- Roll into 8 equal balls and place on a baking tray.
- Bake in a fan assisted oven at 180C/350F for 20-30 minutes until golden on the outside and cooked in the centre.
- Mark each hot cross bun with a cross using the powdered sweetener confectioners/icing mix and water paste.
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Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.
If you want to see what's in my pantry, take a look at the Top 20 Low-Carb Pantry Essentials.