Who needs store-bought buns when you can whip up these fluffy, spiced beauties at home? Bonus: no weird additives, and you control the icing-to-bun ratio (go wild).
Hot Cross Buns
Packed with fibre from psyllium husk and coconut flour, these buns help keep blood sugar stable. Low in carbs, high in satisfaction—perfect for a nourishing treat!
Ingredients
For the buns:
- 60 grams coconut flour
- 30 grams psyllium husk
- 1 tsp baking powder
- 2 tbsp Lakanto monkfruit
- ½ tsp salt
- ½ tsp mixed spice, ground
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- 4 eggs, beaten
- 250 ml boiling water
- cacao nibs, chocolate chips; optional
For the icing crosses:
- ¼ cup Lakanto icing powder
- 1 tbsp water
COOK MODE
Instructions
- Preheat oven to 180C/350F.
- Mix the dry ingredients in a bowl.
- Add the eggs and stir to combine.
- Add the boiling water and mix until evenly combined.
- Roll the dough into eight equal balls and place evenly spaced on a baking tray.
- Bake for 20-30 minutes until golden outside and cooked in the centre.
- Remove from the oven and set aside on a wire rack to cool completely.
- Whisk the icing sugar with the water until it reaches a smooth, thick consistency. Spoon the mixture into a piping bag and pipe an ‘X’ on each bun. Allow the icing to set before serving.
Notes
- Add 2 teaspoons of unsweetened cocoa powder to the dry ingredients for an extra chocolate-y bun.
- No icing for the cross? Melt some sugar-free choc chips and have a chocolate cross instead.
- These buns are best eaten fresh, but last up to 5 days in a refrigerated airtight container, or can be frozen for up to 3 months—defrost at room temp or reheat in the oven for a few minutes.
Nutrition (per serve)
Net Carbs: 2.8gProtein: 4gFat: 3.5gFiber: 5.6gCalories: 80kcal
