Post by Loupy on Apr 19, 2019 1:47:28 GMT -7
Mad Creations Keto Hot Cross Buns
From: Megan @ www.madcreationshub.com/recipe/mad-creations-keto-hot-cross-buns-2/
Beautiful soft Keto Hot Cross Buns for Easter that are gluten, grain and sugar free.
Prep time: 10 min
Cook time: 55 min
Total time: 1 hour, 5 min
Makes: 10 buns
Ingredients:
2 3/4 cups almond meal
1 2/3 oz psyllium husks
3 tsp baking powder
1 tsp salt
1 1/4 oz sweetener this is optional, I have made them with and without sweetener and both ways are lovely
6 egg whites
1 2/3 cups boiling water (I infused the water with a Strawberry & Cream Tisane from T2 -Teas)
1 1/4 oz apple cider vinegar
2 tsp ground cinnamon
2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp allspice
Optional extras (not counted in nutritional)
1 2/3 oz dark chocolate chopped
1 2/3 oz dried fruits (ie sultanas, currants) (If you want to take the carb hit then go for it)
1 2/3 oz glace ginger
NaN essential oils
NaN Cross
2 egg whites
1/4 cup sweetener
Instructions:
Thermomix Instructions
Preheat oven to 175℃. (350 F)
Line a large baking tray with baking paper.
Mix almond meal, psyllium, baking powder and salt 5 seconds/speed 9.
Add the rest of the bun ingredients and combine 1 minute/dough setting.
Shape into 10 - 12 equal sized buns. (I did 10 at 100g each)
Place buns on prepared tray and place in oven and cook for 55 minutes.
Prepare cross mix close to end of cooking time.
Place butterfly in clean dry bowl, and add your egg whites and mix 3 minutes/speed 3.5.
After about 1 minute when soft peaks have formed begin adding your xylitol 1 spoon at a time while mixing.
Mixture should be glossy and sweetener dissolved.
Take buns out of oven at the 55 minute mark (check that they are cooked inside) and pipe crosses on top of buns and return to oven for a few minutes to dry the meringue without too much discolouration.
Leave buns to cool on tray before eating.
Serve with butter.
Conventional Method.
This mix can be done in a bowl or a mixer.
In this case I will do with a Mixer.
Place Dough Hook on mixer or Paddle attachment if you don't have one.
Mix almond meal, psyllium, making powder and salt to combine.
Add rest of bun ingredients and mix for 1 minute.
Complete recipe as above.
To prepare cross meringue, clean bowl, and using whisk attachment add egg whites and whip to soft peaks then gradually add sweetener. Once all added continue to whisk for 3 minutes until thick and glossy.
Follow instructions as above to complete your Hot Cross Buns
Notes
I also did a version with Green's sugar free Blueberry Maple Syrup as a glaze straight over the buns.
Another option for the cross would be a piped chocolate cross. We did test several compliant crosses, but even with an attractive look, (and some with less than attractive) they had no flavor.
Nutritional Information
Serving: 1 bun
Calories: 198
Carbohydrates: 12g
Protein: 7g
Fat: 15g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 247mg
Potassium: 161mg
Fiber: 7g
Sugar: 1g
From: Megan @ www.madcreationshub.com/recipe/mad-creations-keto-hot-cross-buns-2/
Beautiful soft Keto Hot Cross Buns for Easter that are gluten, grain and sugar free.
Prep time: 10 min
Cook time: 55 min
Total time: 1 hour, 5 min
Makes: 10 buns
Ingredients:
2 3/4 cups almond meal
1 2/3 oz psyllium husks
3 tsp baking powder
1 tsp salt
1 1/4 oz sweetener this is optional, I have made them with and without sweetener and both ways are lovely
6 egg whites
1 2/3 cups boiling water (I infused the water with a Strawberry & Cream Tisane from T2 -Teas)
1 1/4 oz apple cider vinegar
2 tsp ground cinnamon
2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp allspice
Optional extras (not counted in nutritional)
1 2/3 oz dark chocolate chopped
1 2/3 oz dried fruits (ie sultanas, currants) (If you want to take the carb hit then go for it)
1 2/3 oz glace ginger
NaN essential oils
NaN Cross
2 egg whites
1/4 cup sweetener
Instructions:
Thermomix Instructions
Preheat oven to 175℃. (350 F)
Line a large baking tray with baking paper.
Mix almond meal, psyllium, baking powder and salt 5 seconds/speed 9.
Add the rest of the bun ingredients and combine 1 minute/dough setting.
Shape into 10 - 12 equal sized buns. (I did 10 at 100g each)
Place buns on prepared tray and place in oven and cook for 55 minutes.
Prepare cross mix close to end of cooking time.
Place butterfly in clean dry bowl, and add your egg whites and mix 3 minutes/speed 3.5.
After about 1 minute when soft peaks have formed begin adding your xylitol 1 spoon at a time while mixing.
Mixture should be glossy and sweetener dissolved.
Take buns out of oven at the 55 minute mark (check that they are cooked inside) and pipe crosses on top of buns and return to oven for a few minutes to dry the meringue without too much discolouration.
Leave buns to cool on tray before eating.
Serve with butter.
Conventional Method.
This mix can be done in a bowl or a mixer.
In this case I will do with a Mixer.
Place Dough Hook on mixer or Paddle attachment if you don't have one.
Mix almond meal, psyllium, making powder and salt to combine.
Add rest of bun ingredients and mix for 1 minute.
Complete recipe as above.
To prepare cross meringue, clean bowl, and using whisk attachment add egg whites and whip to soft peaks then gradually add sweetener. Once all added continue to whisk for 3 minutes until thick and glossy.
Follow instructions as above to complete your Hot Cross Buns
Notes
I also did a version with Green's sugar free Blueberry Maple Syrup as a glaze straight over the buns.
Another option for the cross would be a piped chocolate cross. We did test several compliant crosses, but even with an attractive look, (and some with less than attractive) they had no flavor.
Nutritional Information
Serving: 1 bun
Calories: 198
Carbohydrates: 12g
Protein: 7g
Fat: 15g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 247mg
Potassium: 161mg
Fiber: 7g
Sugar: 1g
