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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!!!
The PBCo. Team
Rated 5.0 stars by 1 users
1/2 pack Protein Muffin Mix
Optional - 1 Tbsp Sugar Free Icing Mix or sweetener of choice
Spray a silicon muffin tray with oil, or line with muffin wrappers - ready for 6 hot cross buns.
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.
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.
1 Please store your Low Carb Hot Cross Buns in fridge for 5 days or freezer for 6 months.
2 Hot Cross Buns are best enjoyed warm with butter :)
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