Hot cross buns
Author: steve (HCP)
Description:
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.
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 a 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:
33.68
Calories: 1780
Fat:
156.34
Protein:
44.58
Ratio:
2:1
KetoCal 3:1 PowderKetoCal 4:1 Powder2:1 ratioModified Ketogenic Diet (MKD)MCT Ketogenic DietSweetBreakfastSnackDessertVegetarian
