Beat the Easter bulge by baking your own low carb hot cross buns this year.


  • ¾ cup (72 grams) almond flour

  • ¼ cup (57 grams) coconut flour

  • 3 eggs

  • ¼ teaspoon baking soda

  • ¼ teaspoon salt

  • 1/3 cup almond milk

  • ½ teaspoon cinnamon

  • ½ teaspoon mixed spice

  • 2 teaspoons grated orange peel

  • ½ Atkins Enduldge milk chocolate bar, cut in slivers

  • Optional: ½ Atkins Enduldge milk chocolate bar, shaved or chopped into small pieces


  • 1.

    Pre-heat oven to 175°C and line a flat baking tray with grease proof paper.

  • 2.

    Sieve the almond flour and coconut flour into a mixing bowl. Add the baking soda, salt, spices and grated orange peel and combine.

  • 3.

    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.

  • 4.

    Place the balls of mixture onto the lined baking tray and squash down gently to flatten the base of each ball.

  • 5.

    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.

  • 6.

    Bake in oven for 25 minutes or until a toothpick inserted in the centre of a bun comes out clean.

  • Optional: :

  • 1.

    To make chocolate hot cross buns, shave the second half of the Atkins Endulge milk

  • 2.

    Chocolate bar and stir through the mixture before creating balls.

  • To serve: :

  • 1.

    Enjoy fresh out of the oven. Or, if the buns have cooled, cut in half and lightly toast on a

  • 2.

    Sandwich press to warm. Store in an air-tight container in a cool place.


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