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Low Carb Hot Cross Buns

Our take on the classic Hot Cross Bun has just 14g of carbs! That’s around 70% LESS than a traditional hot cross Bun – we all know you can never have just one hot cross bun!!!

6 Hot Cross Buns

--Ingredients for Buns 170g of Protein Muffin Mix (half a bag) 1 cup (90g) of shredded coconut 1/4 (40g) cup sultanas 1/4 (40g) cup currants Pinch bicarb 2 eggs 1/2 cup water 2 tsp cinnamon 2 tsp mixed spice Optional - 1 Tbsp sweetener of choice --Ingredients for Crosses (Optional) 12 large white chocolate buttons (chopped in 1/2) 2 per bun (20g)

--Preparation Preheat your oven to 180 degrees celsius. Spray a silicon muffin tray with oil, or line with muffin wrappers - ready for 6 hot cross buns. --Method Combine the Protein Muffin Mix, coconut, sultanas, currents, and bicarb in a large bowl (NOT cinnamon / mixed spice) In a small bowl whisk together eggs and water Pour the egg mixture into the dry mix and gently stir to combine. Sprinkle cinnamon and mixed spice on top of mix and fold through 3 times (this creates a swirl effect) Portion the mixture into the 6 muffin tins. Using a spatula, potato masher or anything you can find – mark each hot cross bun with a large X indent. Place in oven and bake for 15 minutes. --The Crosses When the timer goes off for the hot cross buns, carefully insert the large white chocolate buttons into the buns to make 2 crosses. (2 buttons per bun) Bake for another 5-10 minutes until the chocolate is slightly golden. Remove from oven and tins, cool on a baking rack. You may need to run a butter knife around the edges whilst warm so they don’t stick to tin. --Storage Please store your Low Carb Hot Cross Buns in fridge for 5 days or freezer for 6 months. Hot Cross Buns are best enjoyed warm with butter :)