Low-Carb Hot Cross Buns
Rikke SvartangenLow-Carb Hot Cross Buns
Low-Carb Food Co
8
15 minutes
20 minutes
193
British
Baking
Not just for Easter, these low-carb hot cross buns can be enjoyed all year round. They're also a great scone substitute when you want a bit of comfort food!
Ingredients
200g Low-Carb Flour
50g Ground Almonds
1 tsp Cinnamon
1 Lemon (zest)
1 sachet Dried Yeast
50g Rhubarb (chopped into small pieces and cook al dente)
300ml Boiled Water
50ml Double Cream
25g Butter (melted)
Directions
Pre-heat your oven to 180°C.
Add all the dry ingredients into a bowl and mix well.
Add all the wet ingredients to the dry mixture and mix well to form a dough.
Knead the dough for a few minutes.
Divide into 8 rolls and place on a baking sheet. Make sure there’s enough space between each roll to allow room for expansion whilst cooking.
Leave to prove for 1 hour. This will increase your roll size.
Decorate the rolls with flaked almonds in a cross shape on the top.
Bake at 180°C for 20 minutes.
