Low Carb/Gluten Free & Keto All Year Eating Hot Cross Buns
Easy
Prep 15 min Cook 20 min
This is the best recipe for Low Carb/Gluten Free & Keto All Year Eating Hot Cross Buns. When I say “All Year”, I mean why can we only eat these deliciously spiced buns at Easter?
My vote is that these are so easy to make and so tasty, they toast up beautifully and freeze really well that I think we should make them every other week. For those of you who love fruit toast but are eating Low Carb / Gluten Free or Keto… you will love this spiced bread. Give it a go and let me know.
Ingredients
- 1/2 cup almond meal/ or flour
- 1 cup coconut flour
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 tbsp pumpkin spice (you can also use allspice or mixed spice)
- 1/2 tsp ground ginger
- 1/3 cup currants or your preferred dried or fresh fruit
- 1/4 cup sugar substitute ( I used xylitol)
- 1 tbsp orange zest
- 12 eggs
- 1 cup coconut oil ( you can also use a light olive oil or sunflower oil)
- 1 tbsp water
Recipe Steps
Preheat the oven to 165 c fan-forced or 175c. hot air
- Place all the dried ingredients including the orange zest, currants, and spice into a bowl. In a separate bowl combine the eggs with the oil and vanilla and whisk.
- Pour the egg mixture into the dry ingredients and mix well. Give the mix 5 minutes to rest and you will find that the mix will become thick and firm enough for you to roll it into 12 equal balls. Grease and line a baking tray or baking dish and sit the buns into the dish, they will spread so give them a little room.
- With a sharp knife make a cross on top of each of the buns before they go into the oven.
Bake for 40 minutes until the tops are golden – check on them after 30- 35 minutes depending on your oven. The buns should be springy when touched with your finger.
When they are done, allow cooling before piping on the cream cheese cross. Then serve. - Keep the hot cross buns in an airtight container in the fridge for up to 2 weeks. To reheat, cut in half and toast in the toaster or under the grill or microwave for 30 seconds.
The buns will last for at least 6 months in the freezer