Recipes

Hot cross buns

Author: Dereck (Caregiver)

Printable Version

INGREDIENTS:**
g Baking powder, carb free, Barkat (HCP added*)
g Butter, unsalted
g Dried mixed fruit
g Sweetener, Truvia (HCP added*)
g KetoCal 4:1 Powder (Vanilla)
g Holland and Barrett Almond Flour Flurry (HCP added*)
g Coconut flour Tiana (HCP added*)
ml Egg, beaten (HCP added*)
g Asda extra thick fresh double cream (HCP added*)
g Cinnamon, ground

Directions:

Melt the butter allow to cool slightly then whisk into the egg and cream
In a bowl place all dry ingredients and fruit, stir in the wet ingredients to form a sticky dough,
With wet hands form into 6 rounds place onto lined baking tray place in pre heated oven 160oc until golden brown about 12-15 mins
Allow to cool before freezing
To add the cross mix a little water into sweetener icing sugar and pipe a X onto each bun

Nutrition Information (for entire recipe):

Carbohydrate: 33.98
Calories: 1859
Fat: 164.08
Protein: 46.03
Ratio: 2.05:1

Tags:

KetoCal 3:1 PowderKetoCal 4:1 Powder2:1 ratioModified Ketogenic Diet (MKD)MCT Ketogenic DietSweetBreakfastSnackDessertVegetarian

*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional

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Serving suggestion

Spiced fruited bun eaten at Easter but great all year round, you can toast them and add butter, great for batch cooking the buns can be frozen for up to 6 months.

Recipes

Hot cross buns

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