Easy Paleo hot cross buns recipe that is both low carb and dairy free. Use your favorite icing or top with stevia sweetened almond flour marzipan crosses.
A fan of the Low Carb Yum Facebook Page requested a low carb recipe for hot cross buns. I had never made these before so I wasn’t sure what they are supposed to taste like.
From what I was able to gather from the internet, they reminded me of a soft warm raisin bread. It’s very difficult to get that soft texture if not using yeast so this easy paleo hot cross buns recipe that I came up with is more like a spicy fruit bread.
Traditional hot cross buns usually have currants or raisins. This recipe uses dried barberries which are lower in carbs than raisins.
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You could also use low carb sweetened cranberries in this recipe. I’d refrain from using dried grapes or currants because the sugar content is too high.
This is a very simple recipe for gluten free hot cross buns that won’t take you much time to make. First you mix up some almond flour, spices and dried berries in a medium sized bowl.
The next step is to beat an egg with olive oil, lemon juice, almond milk, and stevia liquid extract. You can use a hand whisk or an electric mixer for this.
You’ll want to beat the egg mix until it is light and fluffy so an electric mixer might be better. My daughter was sleeping when I made these so I used a quieter hand whisk.
The wet egg mix is then stirred into the dry mix until a dough forms. I divided the dough into six equal parts and then rolled each into a ball. I found that wearing disposable plastic food handling gloves worked best for me.
To get a nice smooth crust on the buns, you’ll want to wet your hands a bit and then pat the outside of each dough mound. This makes a nice smooth surface. In the photo above, the right dough ball has been smoothed with water so you can see the difference. If you don’t do this step, the outside of the buns will have a rough texture.
The photo above shows how each dough mound looked after smoothing the outside with a small amount of water. Now some people cut crosses into the dough at this point, but I didn’t want the baked buns to crack open too much on the top so I left them as is.
To top off the hot cross buns, I made a marzipan paste using coconut oil, almond flour and a few drops of stevia extract. You could use your favorite low carb frosting recipe instead. These little buns are a nice breakfast treat, but could be enjoyed as a tasty snack anytime. Although traditionally served at Easter, there’s no reason not to enjoy them at other times during the year.
Easy Paleo Hot Cross Buns - Dairy Free
- 1 1/2 cups almond flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground ginger
- 1/2 teaspoon baking soda
- pinch of salt
- 1/4 cup low carb dried barberries or cranberries, 15g
- 1 large egg
- 24 drops SweetLeaf stevia drops about 2 tablespoons sugar equivalent
- 1 tablespoon unsweetened almond milk
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
Preheat oven to 350°F.
In medium bowl, stir together the almond flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt.
Mix in dried berries.
In small bowl, beat together the egg, stevia sweetener, almond milk, lemon juice, and olive oil by hand or with an electric mixer until light and fluffy.
Stir wet ingredients into dry ingredients until a dough forms.
Separate dough into six equal parts and roll each into a ball.
Using wet hands, smooth the outside of each dough ball and place on parchment paper lined baking sheet.
Bake at 350°F for five minutes.
Turn oven down to 300°F and cook for another 20-25 minutes.
Remove from oven and allow to cool on rack.
Mix together almond flour, coconut butter, and stevia into a paste.
Roll paste into thin strips and flatten out onto buns in cross shapes.
Frosting could be used in place of the sweetened almond flour paste to make crosses.
4.8g net carbs