I have a hot cross bun recipe which I have made twice in the last week. The recipe is one I have adapted from here -
youtube video with link for recipe pdf below the video.
This basic keto bread roll recipe make 6 buns, 1.8g carbs each.
With the additions below add in the extra carbs. I used myfitnesspal to calculate.
17.25g for the currants, 2.5g max. for spices and zest.
To this I added the following.
25g currants - or other dried fruit cut up if you like if they are large pieces.
1teaspoon Sukrin gold - use your own liquid, granular or powdered sweeteners
Grated zest of half an orange
1/2 teaspoon orange oil (optional)
1 teaspoon mixed spice
1/2 teaspoon cinnamon
I forgot the grated nutmeg the second batch.
4 drops liquid sucralose
The method is in the video and the pdf. link.
The difference is that I added the extra dry ingredients and zest to the basic dry ingredients in the bowl, and the liquid sweetener and orange oil in with the water once boiled just before adding to the dry ingredients.
These work out at about 5.1g carbs for each bun. This does not include the carb count for any sweeteners which could be zero depending on what you use.
N.B.
The first time I tried the bread roll recipe of the type that uses almond flour, psyllium and egg white it failed miserably and many months passed before I tried again. I find I get bigger, fluffier buns if I sift the ground almonds first, have the egg whites at room temperature and use a fan oven. I use the cheapest Whitwroths ground whole almonds regularly on offer.
The fist time I made these I used 190 ml of boiling water but the second time I used 150 ml and they were just fine. It is important not to use too much water or your mixture will be like cake mix rather than dough.
In between these two successful batches, I made another batch from the hot cross bun recipe on the website of the video at the top of this post. That recipe uses whole eggs. I ended up with a cakey mixture which barely rose, giving me heavy dense and some of them under cooked buns. This is because the mixture was too wet and the cooking time was not long enough. 30 minutes instead of the 40 minutes for the basic recipe.
My buns have no crosses on them! It was very late last night and I just wanted to get them in the oven, take them out and go to bed.
I enjoy these buns best with butter, a little almond butter and a teaspoonful of Joseph's sugar free maple syrup. It makes them taste of marmalade! The orange zest and sweetness of the syrup I suppose.
I hope this has helped someone to make and enjoy delicious low carb hot cross buns. Maybe you'll be clever enough to actually work out how to put a cross on them, unlike me.
