Hot Cross Buns (Paleo, Low Carb)

Pretty much every country which celebrates Easter has special Easter meals. In Czech there are several dishes and treats which are very typical for Easter. And every family would probably pick different one as their favourite. Meanwhile in Australia you can’t possibly not notice what everybody’s most favourite Easter treat is. Unless you don’t go shopping. Ever. Or you don’t have a TV. Or a radio. Honestly. Because hot cross buns are just about everywhere from early January. Oh, I know that Easter is usually in spring (autumn in Australia). But Australians love their hot cross buns so much that they simply replace the Christmas goodies with them in the shops at the beginning of the year.

However, I have to admit, they are really good. Especially toasted and smudged with butter. That’s one yummy treat. But you might be quite surprised if you read the ingredient list on a packet of classic supermarket hot cross buns. It has about one hundred items. Not many good ones. And that’s why I decided to make my own recipe for Hot Cross Buns (Paleo, Low Carb). Because I know that they contain only a few clean ingredients which are good for me, while still being super tasty.



Hot Cross Buns (Paleo, Low Carb)

Hot Cross Buns (Paleo, Low Carb)
 
Prep time
Cook time
Total time
 
Hot Cross Buns (Paleo, Low Carb) which are made out of whole clean ingredients (including a veggie), but still taste like the real deal.
The peckish girl:
Recipe type: Snack
Serves: 9
Ingredients
  • 1 small zucchini (250g)
  • 4 large eggs
  • 2 tsp cinnamon
  • ⅓ tsp nutmeg
  • ½ tsp ginger
  • ¼ tsp ground cloves
  • Vanilla
  • Pinch of salt
  • Sweetener of choice (depending on your eating style - stevia, honey, maple... I used a little bit of Natvia)
  • ½ cup coconut flour
  • ½ cup lsa mix
  • 4 tbsp psyllium husk
  • ½ cup boiling water
  • ½ cup dried fruit (I used blueberries to keep it low carb, but raisins are always great or skip the fruit completely if you'd like your hot cross buns to be keto)

  • For the cross
  • ¼ cup cocoa butter (30g)
  • 2 tbsp coconut flour
Instructions
  1. Cut the zucchini in small pieces and put it in a blender, add the eggs and all spices, salt and sweetener and blend together.
  2. In a bowl mix the coconut flour, lsa mix and psyllium husk.
  3. Pour in the egg mixture and mix everything together.
  4. Then pour in the boiling water and quickly mix everything.
  5. Lastly mix in quickly the dried fruit.
  6. With your hands make about 9 small buns out of the mixture, place them on a greased baking dish and place them into preheated oven on 170 C.
  7. Bake for 50 minutes.
  8. Let the hot cross buns cool completely before making the cross.
  9. Melt the cocoa butter and stir in the coconut flour.
  10. Transfer the mixture in a piping bag and make the cross over your buns.
  11. Serve the buns as they are or slightly toasted with butter. I toast them in a frying pan to avoid the cross to melt.
  12. Keep the hot cross buns in a fridge for up to 3 days.
 

Hot Cross Buns (Paleo, Low Carb)


Looking for more holiday inspiration? Check out my other Easter recipes.

Hot Cross Buns (Paleo, Low Carb)

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.