Incaberry Hot Cross Buns
There’s nothing like a warm hot cross bun with lashings of butter all over it, and while it is Easter now, why do we wait all year just to enjoy hot cross buns! I mean there’s nothing stopping us from making them at any other month of the year. Humans are strange!
Anyway, the classic warming spices that make hot cross buns so distinctive are not only like a warm hug to the soul, but nourishing for your body as well. In Ayurvedic tradition, these spices like cinnamon, ginger, nutmeg and cloves “warm” the body and increase movement and circulation. Cinnamon has even been shown in scientific literature to mitigate blood sugar spikes… Win!
Whether you are making hot cross buns or not, never underestimate the power of herbs and spices.
In this particular recipe, I’ve put my signature Liv spin on this all time classic, making it sugar-free, gluten-free and keto and low-carb. I’ve also switched it up a little by adding dried incaberries as my dried fruit of choice as I love the sour flavour of these. However normal raisins will do fine too, and of course if you are in team choc chip and hate the idea of a raisin in a hot cross bun, then dark choc chips work fantastically in this recipe too!
Incaberry Hot Cross Buns
There’s nothing like a warm hot cross bun with lashings of butter all over it, and while it is The classic warming spices that make hot cross buns so distinctive are not only like a warm hug to the soul, but nourishing for your body as well.
- ¾ cup blanched almond meal
- ¼ cup coconut flour
- ¼ cup erythritol based sweetener*
- 1 tsp cinnamon
- ½ tsp cloves ground
- ¼ tsp nutmeg
- ½ tsp baking powder
- ¼ tsp sea salt
- ¼ cup Greek yoghurt
- 2 tbsp coconut oil, melted
- 1 large egg
- Zest of one orange
- ⅓ cup dried incaberries, chopped OR ½ cup golden raisins
- ¼ cup coconut butter, softened
- Preheat the oven to 175℃ and line a baking tray with baking paper.
- In a large bowl combine the almond meal, coconut flour, erythritol, spices, baking powder and salt.
- In a smaller bowl combine the yoghurt, coconut oil, egg and orange zest. Stir the wet ingredients into the dry until incorporated into a thick batter. Gently fold in the gooseberries or raisins.
- Shape the batter into 6 buns and place on the baking tray. Bake in the oven for 20 minutes. Check the buns after 15 minutes, if they are browning too much, place a piece of foil over the top and continue to bake. Remove from the oven and leave to cool completely.
- Spoon the softened coconut butter into a ziplock bag and snip off the end. Once the buns have cooled completely, spoon a cross onto each bun. Enjoy!
- May be erythritol or Lakanto.
- Erythritol is a sugar alcohol that forms the base of many granular “sugar free sweeteners”. Read more about what erythritol is here, including my product recommendations. The use of erythritol in this recipe is what makes it low-carb and/or keto friendly. If this is not a worry for you, the best substitution is coconut sugar which can be used in the same quantity. Please know that the use of coconut sugar takes away the sugar-free status of this recipe and may alter the colour of the finished product. Read more about sugar and my philosophy here.
- Dairy free option: Swap the greek yoghurt for coconut yoghurt.