Low-Carb Hot Cross Buns

Step 1Pre-heat oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional).

Step 2Place all of the dry ingredients into a large bowl. Place all wet ingredients into a second bowl.

Step 3Mix the wet ingredients well and then add to the dry ingredients (note: you can make your own pumpkin pie spice). Sit for five minutes. You can use raisins or my Sugar-Free Cranberry Raisins.

Step 4Line a baking tray with silicone paper. Using your hands, form the dough into bun shapes and place on baking tray. Run a knife gently over the top in a cross pattern. Beat egg and water together to crate a glaze and brush it over the top of the buns.

Step 5Place in the oven and cook for 45-55 minutes, watching carefully at the end for over-browning. Remove from oven and let cool.

Step 6To make the topping, mix the room temperature cream cheese, coconut milk, spices and Swerve together in a small bowl until a smooth paste is formed. Place in a piping bag and pipe over the top of the buns prior to serving.

Step 7Serve with butter and low-carb chia jam.

Step 8Store in an airtight container for up to 3 days.