This recipe makes three hot cross buns. One hot cross bun contains approximately:
Pre heat oven to 180°C/fan 160°C/gas mark 4.
Add butter, almond flour, baking powder, MCTprocal, psyllium husk, sweetener, sultanas and cinnamon into a bowl, rub together with fingertips until a breadcrumb consistency.
Add egg and vinegar, mix well.
Pour in the boiling water, mix well to form a dough.
Divide the dough into 3 equal portions and roll into balls.
Place onto a non-stick baking sheet (alternatively line a baking tray with baking parchment) and gently press each dough ball to slightly flatten.
Using a sharp knife, cut a cross in the top of each dough ball.
Bake in the oven for 15 minutes.
Remove from the oven and place on a cooling wire tray, allow to cool before adding
To prepare the icing for the cross, place all ingredients into a bowl and mix to form a thick paste
Take a piping bag, cut 2cm from the bottom of the bag
Add mixture to a piping bag and pipe a cross over the buns
Serve with butter.
Serving Suggestion
Serve with sugar free jam.
MCTprocal is a food for special medical purposes and must be used under medical supervision.
This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergens and other product information.
- 20g Butter, room temperature
- 41g Ground almonds e.g. Holland & Barrett Almond Flour Flurry
- 5g Carbohydrate free baking powder e.g. Barkat
- 32g MCTprocal
- 10g Psyllium husk powder e.g. Sat-Isabgol
- 10g Sweetener e.g. Natvia
- 3g Sultanas
- 5g Ground Cinnamon
- 52g Egg, beaten
- 2g Vinegar
- 30g Water, boiling
- Icing
- 50g Sukrin Melis icing
- 15g Water, cold
- 1g Xanthan gum
- To Serve
- 10g Butter
