Paleo Hot Cross Buns
I am amazed by how quick and easy these Paleo Hot Cross Buns are to make. If you follow me, you know my daughters are often in the kitchen baking with me. They love it but if a recipe is too hard or too time-consuming, they definitely let me know.
That’s definitely not the case with these amazing buns!
The recipes comes together quickly and it is the perfect way to complete an Easter meal.
Low Carb as Usual!
These Paleo Hot Cross Buns have no refined sugar (unless you choose to use honey in the optional glaze).
They are also grain-free, gluten-free and can be made both dairy-free and vegan by using coconut oil instead of ghee.
Traditional Hot Cross Buns have a soft texture on the inside and a nice smooth crust on the outside. If you spend the time to make these into a 2-3 inch smooth flattened ball you will get an excellent crust.
A little ACV does the trick!
I know it can be difficult to get a good rise out of your grain-free breads and not have them be too dense and firm. With the addition of apple cider vinegar to activate the baking soda, these Paleo Hot Cross Buns rise beautifully and leave behind any similarity to a hockey puck.
Most of my grain-free breads are also egg-free. I’ve made the same recipes with and without eggs so many times.
My family often prefers the egg-free version. Making these Paleo Hot Cross Buns egg-free makes them vegan too.
I love almost every holiday, and what I love most is creating the food that best symbolizes the holiday.
For us, anything to get away from the over-focus on candy helps my kids develop a deeper gratitude for the true holiday meaning. I find that getting my children to participate in the kitchen and making the food is what builds the best traditions and memories.
What is your favorite Easter tradition and memory?
Paleo Hot Cross Buns (grain free, Keto, vegan, sugar free, egg free)
An excellent low carb, grain-free Hot Cross Bun
Servings: 12 buns
- 2 Tbsp. raw honey
- 2 Tbsp. water
- 1/4 tsp. cinnamon
Preheat the oven to 350 degrees.
Zest 1-2 oranges.
Combine the flours, psyllium, ground flax seed, spices, erythritol or monk fruit, orange zest, baking soda, and sea salt, and currants together in a large mixing bowl.
Melt the ghee or coconut oil in a small sauce pan over low heat. Add the coconut milk, apple cider vinegar, and water.
Pour the wet ingredients into the dry ingredients and mix rapidly with a fork or wooden spoon. Once combined start to knead gently with your hands to create a nice dough.
Kneed the dough for 1-2 minutes and then let it sit for 5 minutes to let the fibers soak up the liquid.
Form nice smooth balls that are about 2-3 inches in size. Flatten slightly and set on a parchment lined baking sheet.
Bake for 32-35 minutes until golden.
Turn the oven off. Let the buns cool inside the oven with the door cracked open for 15 minutes.
Make the cross mixture and the glaze while the buns are baking. The cross mixture should be thick. Add this to a ziplock bag and cut off a very small corner to that you can pipe it into a cross on top of each bun.
After the crosses are dry, brush on the optional glaze for a shiny look.
Enjoy these Paleo Hot Cross Buns fresh from the oven, they are best when they are warm. However, they do keep quite well on the counter for 3-5 days. You can also freeze them, as I did for our Easter camping trip.
Keep the carbs lower overall by replacing the cassava flour with tigernut, almond or hazelnut flour. Additionally, you may want to leave out the dried fruit for Keto.
If you are not vegan, add a nice slab of grass-fed ghee or butter to these delicious rolls.
The nutrition facts are calculated without the currants, glaze and crosses.
Calories: 166kcal | Carbohydrates: 14g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 6mg | Sodium: 409mg | Potassium: 44mg | Fiber: 10g | Sugar: 2g | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
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