Low-Carb Hot Cross Buns
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
- 200 g low-carb flour
- 50 g ground almonds
- 1 tsp cinnamon
- 1 lemon zest
- 1 sachet dried yeast
- 50 g rhubarb Chop to small pieces and cook al dente in boiling water
- 300 ml boiled water
- 50 ml double cream
- 25 g butter melted
Instructions
- Preheat 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.
Notes
- You could mix this recipe up with some other toppings for a bit of variety.
Nutrition
Calories: 193kcalCarbs: 1gProtein: 12gFat: 14g
Tried this recipe?Let us know how it was!