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Beat the Easter bulge by baking your own low carb hot cross buns this year.
Pre-heat oven to 175°C and line a flat baking tray with grease proof paper.
Sieve the almond flour and coconut flour into a mixing bowl. Add the baking soda, salt, spices and grated orange peel and combine.
Add the eggs and almond milk and mix well. Divide the mixture into 8 even parts (or 6 to make larger buns). Using your hands, roll the mixture into balls.
Place the balls of mixture onto the lined baking tray and squash down gently to flatten the base of each ball.
Using a knife, carve a cross (about ½ centimetre deep) in the top of each bun. Place the slivers of chocolate into the carved lines to create chocolate crosses.
Bake in oven for 25 minutes or until a toothpick inserted in the centre of a bun comes out clean.
To make chocolate hot cross buns, shave the second half of the Atkins Endulge milk
Chocolate bar and stir through the mixture before creating balls.
To serve: :
Enjoy fresh out of the oven. Or, if the buns have cooled, cut in half and lightly toast on a
Sandwich press to warm. Store in an air-tight container in a cool place.
For more information, please visit atkins.com.
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