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Low-Carb Hot Cross Buns

Hot Cross Buns are Easter special, but you will want to make these low-carb, protein-rich buns on repeat all year! They are extra fluffy, made with actual yeast, without gluten and dairy, and filled with prebiotic fiber, healthy omega-3 fats, and a lot of protein. Added spices like cinnamon, nutmeg, allspice, and orange zest make these Hot Cross Buns a real delight!

Ingredients you will need to make Low-Carb Hot Cross Buns:

  • Active dry yeast
  • A little bit of ground ginger (to help proof the yeast)
  • Raw local honey
  • Full-fat coconut milk
  • Apple cider vinegar
  • Warm water
  • Blanched almond flour
  • Arrowroot flour
  • Golden flaxseed meal (Such as Bob’s Red Mill)
  • Grass-fed Multi Collagen Protein (such as Ancient Nutrition)
  • Whole Psyllium husks (such as Now, also available in Trader Joe’s)
  • Allulose or Monk Fruit Sugar
  • Xantham gum
  • Baking powder
  • Salt
  • Cinnamon, nutmeg, allspice
  • Eggs pasture-raised or omega-3
  • Orange zest from organic oranges (in the US sold in Trader Joe’s or Whole Foods Market)
  • Nutiva Red Palm oil and Coconut oil shortening 

Optional add-ins: chocolate chips, walnuts or pecans, or diced dates

For the icing: 

  • Powdered Monk fruit sugar or Allulose (you can make powdered sugar by blending regular sugar in a high-speed blender like Nutri Bullet)
  • Vanilla extract
  • Salt
  • Water

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Low-Carb Hot Cross Buns

Ingredients

For 6 larger buns: 

Note: To avoid collapsing after baking, it’s better to bake the buns in a muffin pan for support, otherwise the buns will be wider and thinner like mine. 

Optional add-ins to mix into the dough: 1/2 cup chocolate chips, walnuts or pecans, or diced dates

For the icing: 

Directions

    1. Add yeast and a dash of ginger to a large bowl, and set aside. Mix honey, warmer water, room-temperature coconut milk, and apple cider vinegar in a small bowl. The mixture should be warm to the touch about 105-110°F. 
    2. Pour the warm mixture over the yeast, mix and cover the bowl with a kitchen towel, and allow to rest for 7 minutes. The mixture should be bubbly if it doesn’t start again (too cold water won’t activate the yeast and too hot will kill it)!
    3. Mix your flours while the yeast is proofing. Add almond flour, arrowroot flour, flaxseed meal, collagen protein, sweetener, xanthan gum, baking powder, salt, cinnamon, nutmeg, and allspice to a medium bowl and whisk until thoroughly mixed. Set aside. 
    4. Once your yeast is proofed, add in the room-temperature eggs, vinegar, and orange zests. Mix with an electric mixer for a minute or so until fully mixed. Add the flour mixture in three parts, alternating with the shortening. You can use a mixer to mix the dough if you see any streaks of shortening. The dough will become very sticky. Mix in any optional add-in ingredients (pecans, chocolate chips, dates).  
    5. Lightly wet your hands and form the dough into 6 larger balls and place in a muffin pan, cover with a kitchen towel, and place in a warm draft-free space for 1.5-3 hours until the dough has almost doubled in size. The time depends on your altitude, temperature, and humidity. If you don’t see it rising, it likely needs a little more warmth, turn an oven to a minimum for a while and place the dough on the top rack to help with rising.   
    6. Preheat oven to 375°F. Lightly brush the buns with whisked egg. Bake for 10 minutes at 375°F, reduce temperature to 350°F, and bake for further 15-20 minutes. Hot cross buns should be a deep brown when done. 
    7. Allow to cool on the tray for 20 minutes, then remove from the muffin pan and transfer to a rack to cool completely. Don’t cut them before they are completely cooled off! 

    For the icing

    1. Whisk thoroughly together the icing ingredients until it forms a thick paste. Transfer the paste into a zip lock bag, cut off the end of the bag with scissors, and pipe a cross shape atop each bun. Serve and enjoy! Note: Keep stored in an airtight container at room temperature for 3-5 days. 

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Adapted from gnom-gnom.com

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