Hot cross buns LCHF thermomix, sugar free, grain free, gluten free, keto, LCHF, banting low carb friendly

Keto Hot cross buns

SERVES

Prep Time
Cook Time

Ingredients

We have recently created a new improved and we believe far superior hot cross bun recipe, please check it out here https://thermofoodieandthechef.com/recipe/keto-hot-cross-buns-the-best/

 

For the buns

40g linseeds/flaxseeds

100g almonds

20g psyllium or 30g chia seeds

80g unsalted butter

2 eggs

2 tsp baking powder

2 pinches salt

2 tsp mixed spice

2 tsp cinnamon powder

1 tsp ground cloves

3 tsp xylitol

100g sour cream or greek natural yoghurt

 

For the crosses

.5 tsp psyllium or omit and use extra coconut flour

1 tsp coconut flour

3 Tbs water

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We have recently created a new improved and we believe far superior hot cross bun recipe, please check it out here https://thermofoodieandthechef.com/recipe/keto-hot-cross-buns-the-best/
WOW a low carb gluten free grain free hot cross bun! Thermomix and non thermomix instructions, delicious, healthy and LCHF all the way!
Course: Festive
Servings: 6

Ingredients

For the buns

  • 40 g linseeds/flaxseeds
  • 100 g almonds
  • 20 g psyllium or 30g chia seeds
  • 80 g unsalted butter
  • 2 eggs
  • 2 tsp baking powder
  • 2 pinches salt
  • 2 tsp mixed spice
  • 2 tsp cinnamon powder
  • 1 tsp ground cloves
  • 3 tsp xylitol
  • 100 g sour cream or greek natural yoghurt

For the crosses

  • .5 tsp psyllium or omit and use extra coconut flour
  • 1 tsp coconut flour
  • 3 Tbs water

Let us help you during Easter with this delicious LCHF version of a traditional hot cross bun.

    Instructions

    • Preheat oven and oven tray to 180 fan forced or 200 non fan forced
    • Grind almonds, linseeds and psyllium or chia for 20 seconds / speed 10 / mc on
    • Add all other ingredients for dough and mix 30 seconds / speed 5 / mc on
    • Scrape down and mix 10 seconds / speed 4 / mc on
    • If using psyllium let it sit 5 minutes now, if using chia, let it sit for approx 20 minutes
    • Drop 8 roughly shaped buns onto baking paper.
    • In a small bowl mix the ingredients for crosses
    • Using a spoon, knife or piping bag, make the cross markings by spreading a thin line of the mixture across the tops of the buns. Add water if it becomes too thick.
    • Slide the baking paper with buns onto the hot oven tray and place into hot oven for 25-30 minutes.

    Non thermo instructions

    • Preheat oven and oven tray to 180 fan forced or 200 non fan forced
    • Use 140g LSA meal and combine with the chia or psyllium
    • In a blender or with a hand mixer, add all other ingredients for dough and mix well
    • If using psyllium let it sit 5 minutes now, if using chia, let it sit for approx 20 minutes
    • Drop 8 roughly shaped buns onto baking paper.
    • In a small bowl mix the ingredients for crosses
    • Using a spoon, knife or piping bag, make the cross markings by spreading a thin line of the mixture across the tops of the buns. Add water if it becomes too thick.
    • 10. Slide the baking paper with buns onto the hot oven tray and place into hot oven for 25-30 minutes.

    Video

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