Hot Cross Buns
3.2g
Net Carbs
6.2g
Protein
17.6g
Fat
3.4g
Fiber
226
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 1 /4 cup Organic High Fiber Coconut Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Allspice Ground
- 1 tablespoon Heavy Cream
- 1 teaspoon Orange Zest
- 1 cup Almond Meal Flour
- 1/4 teaspoon Ginger (Ground)
- 1 teaspoon Bakers Yeast (Active Dry)
- 1 teaspoon Vanilla Extract
- 3/4 teaspoon Baking Powder (Straight Phosphate, Double Acting)
- 1 tablespoon Tap Water
- 1/4 cup Coconut Milk Unsweetened
- 1/4 cup Unsalted Butter Stick
- 1/4 teaspoon Cloves (Ground)
- 2 large Eggs (Whole)
- 6 tablespoons Xylitol
Directions:
- Preheat oven to 350°F. Grease 7 wells of a muffin tin.
- In a small nonreactive bowl place 1 tablespoon warm water with 1 teaspoon active dry yeast. Allow to sit until bubbly; about 1 minute. In the same bowl whisk in the eggs, coconut milk, butter, vanilla and 4 tablespoons (or 1/4 cup) xylitol. Set aside.
- In a larger bowl combine and blend thoroughly the almond flour, coconut flour, baking powder, salt, allspice, cloves and ginger. Add the egg mixture to the flour mixture and stir with a fork until blended. Allow to sit for about 3 minutes.
- Using an ice cream scoop, divide dough into 7 wells of the muffin tin. Using a spatula or sharp knife cut an X into the top of each muffin. Bake for 25-30 minutes until puffed and golden on top. Rest for 5 minutes in the tin then remove to a wire rack to cool completely. When cool drizzle icing over the tops.
- Icing: in a small glass bowl combine 2 tablespoons xylitol with 2 teaspoons heavy cream. Place in the microwave for 15 seconds and stir until the xylitol dissolves. Add 1 teaspoon orange zest and an additional 1 teaspoon of heavy cream if necessary to get it to a semi-thick consistency. Serve immediately. or store in an airtight container for up to one week in the refrigerator; warm to room temperature or heat in the microwave slightly before serving.
