Hot Cross Buns
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Yield: 6 servings
- Category: Snack
- Cuisine: British
- 2/3 cup (84 g) of coconut flour
- 1/3 cup (40 g) of almond flour
- 2 Tablespoons (24 g) of granulated erythritol
- 1 Tablespoon (7 g) of ground flax meal
- 1 teaspoon (2 g) of baking powder
- 1/4 teaspoon (1 g) of salt
- 1 teaspoon (2 g) of cinnamon powder
- 1/4 teaspoon (1 g) of ground cloves
- 1/4 teaspoon (1 g) of ground nutmeg
- 1/4 cup (40 g) of cacao nibs
- 4 large eggs (224 g), lightly whisked
- 1 cup (240 ml) of warm water
- 1/4 cup (48 g) of powdered erythritol
- 1 to 2 teaspoons (5 to 10 ml) of water, divided
- 1Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper and set aside.
- 2Combine the coconut flour, almond flour, granulated erythritol, ground flax meal, baking powder, salt, cinnamon powder, ground cloves, ground nutmeg and cacao nibs in a large bowl.
- 3Add the eggs and warm water to the bowl and combine to form a smooth dough. Divide the dough into 6 dough balls and place on the prepared baking tray. Use your hand to slightly flatten the dough.
- 4Place the baking tray in the oven and bake for 20 to 25 minutes until the buns are golden brown and cooked through.
- 5Remove from the oven and place the buns on a wire rack to cool completely.
- 6Meanwhile, to make the icing, combine the powdered erythritol with 1 teaspoon (5 ml) of water until smooth. If needed, add the remaining 1 teaspoon (5 ml) of water to make a thick icing.
- 7Place the icing in a piping bag and pipe crosses over the cooled buns before serving. Store leftover buns in a sealed container for 2 to 3 days.
(Estimated and based on per-serving amounts.)
- Calories: 172 Fat: 10 g Total Carbs: 9 g Fiber: 7 g Sugar: 1 g Net Carbs: 2 g Protein: 8 g