Delicious Low Carb Hot Cross Buns taste just like the traditional recipe but without any added sugars, gluten free and low in carbs. Just perfect to celebrate Easter with family and friends or to enjoy for a quick breakfast.
Course Baking, Breakfast, Cakes, Muffins and Sweets
Mix all dry ingredients so they are well combined in a large mixing bowl, including the dry yeast. Mix though the dried fruit (and the orange peel if using.)
Beat the 3 eggs for a few minutes with a hand mixer or a whisk until light and fluffy. Add the water and the melted butter to the egg mix and whisk to combine.
Add wet mixture to the dry mixture and stir until well combined. Make sure ingredients are really well blended, using a spatula to knead the dough a little in the bowl. Allow the mixture to sit for about 5 minutes as the coconut flour and psyllium will absorb moisture. Bowl knead roughly once more before shaping.
Divide the dough into 12 equal pieces. Shape each piece and create into your desired hot cross bun shape. Place on a piece of baking paper on a light colored baking tray leaving a gap in between each bun so air can circulate and the dough can expand.
Cover the tray with a clean cloth or cling wrap and leave in a warm place for another 45 minutes.
Preheat a fan forced oven to 165 C/330 F.
Prepare the buns for baking by pressing a blunt instrument into the tops of the buns to create crosses but don't actually cut the dough. Cut out a cross template on a piece of paper or cardboard.
Beat the egg for the glaze and brush onto the tops of the buns. Using your template and a small sieve, dust a liberal amount of coconut flour onto each bun to create your cross.
Bake buns for 45-55 minutes or until the buns are cooked on the inside. You may need to cut one in half to check the middle of the bun before removing from the oven.
If the buns brown too quickly, cover them with aluminium/aluminum foil and turn the oven down a little while they continue to cook.
Notes
Slice in half and toast on medium heat in the toaster, taking care not to burn. Slather with butter and enjoy. Hot cross buns can also be heated in the oven or the microwave.Use 1/2 cup dark chocolate chips instead of fruit for Low Carb Chocolate Chip Hot Cross Buns. Add the chocolate when the dough has cooled to room temperature.*Note that this recipe uses psyllium husk powder not whole psyllium husks. If you want to grind your own psyllium, measure the powder once it has been ground. Whole psyllium husks are too gritty for a recipe like this.Due to variations in almond meal/flour and coconut flour, some brands are more absorbant than others. If your mixture is a little dry, mix through an egg white until well combined. If it is too wet, add a small amount of additional psyllium powder/coconut flour or almond flour and allow the mixture to sit for 5 minutes.