Low-Carb Yeast Hot Cross Buns

Ingredients

• 1 tbsp active dry yeast (10 g/ 0.4 oz) or 30 g fresh yeast (1.1 oz)
• 1 tbsp sugar or yacon syrup (note: this won't affect the carb count)
• ³/₄ cup warm water (180 ml/ 6 fl oz)
• 1 ³/₄ cups almond flour (175 g/ 6.2 oz)
• ¹/₂ cup packed flax meal (75 g/ 2.7 oz)
• ¹/₂ cup coconut flour (60 g/ 2.1 oz)
• ¹/₄ cup unflavoured whey protein powder or egg white protein powder (25 g/ 0.9 oz)
• 6 tbsp whole psyllium husks, powdered (24 g/ 0.9 oz) - will make 3 tbsp psyllium husk powder
• ¹/₄ cup granulated Erythritol or Swerve (50 g/ 1.8 oz), or to taste
• 1 tsp cream of tartar
• ¹/₂ tsp baking soda
• ¹/₂ tsp sea salt
• 1 tsp cinnamon
• ¹/₄ tsp ground ginger spice
• ¹/₄ tsp ground nutmeg
• Optional: ¹/₂ cup chopped 90% dark chocolate or chocolate chips (90 g/ 3.2 oz) or ¹/₂ cup Sugar-Free Cranberry Raisins (58 g/ 2 oz)
• 4 large egg white, at room temperature
• 2 large egg yolks, at room temperature
• 2 tbsp apple cider vinegar (30 ml)
• 200 ml warm water (6.8 fl oz)
• 1 large egg yolk
• 2 tsp water
• ¹/₂ cup powdered Erythritol or Swerve (80 g/ 2.8 oz)
• 2-3 tsp water

Instructions

1. Turn the light on in the oven so that it starts to warm (only the light). The temperature should be about 40 °C/ 100 °F, but no more than 45 °C/ 110 °F. If you don't have this option on your oven, preheat the oven to the lowest setting (mine is 50 °C/ 120 °F).
2. Pour ³/₄ cup of the warm water into a bowl. Add the sugar and stir until fully dissolved. Sprinkle with active dry yeast (or use 30 g/ 1.1 oz fresh yeast).
3. Open the oven for about 30 seconds to cool down slightly before placing the yeast inside and close the door. The light will be enough to keep the bowl warm. Allow to proof for around 10 minutes. When ready, the yeast will be frothy and will have grown in volume.
4. While the yeast is proofing, place all of the remaining dry ingredients in another bowl. Mix to combine or use a hand mixer to process well. If you want to add chocolate chunks or any other add ins, add these in now as well. You can even add some of my Sugar-Free Cranberry Raisins!
5. Once the yeast has proofed, remove the bowl from the warm oven. Keep the light in the oven on.
6. Add the egg whites and yolks to a large bowl with the vinegar and warm water. Use a hand mixer or a stand mixer and process until well combined. Add the yeast mixture and continue mixing until combined.
7. Add the dried mixture, about ¹/₂ cup at a time and process well. Gradually add more until you use all of it.
8. Lightly wet your hands and form the dough into evenly sized balls (around 8 – 10). Place on a lined baking tray, and place in the oven and let proof with the oven light on to 60 minutes or until doubled in size. Once the dough has proofed, remove from the oven.
9. Preheat the oven to 195 °C/ 380 °F (conventional), or 175 °C/ 350 °F (fan assisted). Whisk the remaining egg yolk with about 2 teaspoons of water. Gently brush on top of the bread without pressing too much (do not deflate the bread).
10. Bake for 15 minutes, then check, and if too brown by this stage, cover with foil. Bake for a further 10-15 minutes.
11. Once baked, remove from the oven and let cool on the pan 15 minutes, then transfer to a rack to cool completely.
12. Make the icing by mixing the powdered sweetener with the water to form a paste. You want the paste quite thick, but if too thick thin with an extra teaspoon of water. Pipe onto the buns in a cross. Allow to set.
13. Once completely cool, slice in half and serve with warm butter and/or low-carb chia jam. Store at room temperature in a sealed container for up to 3 days. To store for longer, freeze for up to 3 months.

Nutrition (per serving, 1 bun)