Hot Cross Buns (Paleo, Keto)
The traditional Easter Hot Cross Bun recipe, but grain-free, refined-sugar-free, paleo and keto friendly.
When I think of Easter recipes, it's not just chocolate eggs that come to mind, but hot cross buns. I ADORE hot cross buns. If you are wondering what they are, they are a sweet bun infused with spices such as cinnamon, nutmeg and clove, and packed with raisins, currents, or even chocolate chips. They are decorated with a single cross, made from piped icing or frosting. My favorite way to enjoy them is warm and toasted with a big chunk of grass-fed butter.
Who came up with this ingenious idea? Back in the early 12th century, a Christian monk baked the bread buns and marked them with the cross of Christ in honor of Good Friday. They gained popularity and became a phenomenon in not just the UK, but worldwide. Traditionally, they are eaten on the Friday before Easter Sunday, but I guess in today's society we enjoy them far too much to eat them just on one day and they are enjoyed throughout the month of Easter (in this house, anyway).
I have adapted a standard hot cross bun recipe to cater to both Paleo and Keto lifestyles and I am so excited to share it with y'all. These buns are free from refined-sugar, grains and dairy and taste just as good as the real ones. Let me know the different ways you enjoy them this weekend and have a fabulous Easter focusing on the true reason behind the holiday: our Savior and all He has done for us.
Hot Cross Buns
1 large sweet potato, cooked
1/3 cup coconut flour
1 1/2 cup tapioca or arrowroot flour
1/3 cup sweetener of choice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon clove
1 teaspoon baking soda
pinch of sea salt
1/4 cup non-dairy milk
1/4 cup coconut oil
1/4 cup sugar-free currants, dark chocolate chips, or cranberries.
1/3 cup coconut cream
2 tablespoons sweetener of choice (or a few drops of liquid sweetener such as stevia)
1/2 teaspoon vanilla extract
1) Preheat oven to 375F and lightly grease a baking sheet with coconut oil or grass-fed butter.
2) In a large bowl, mix coconut flour, arrowroot, sweetener, spices, baking soda and salt.
3) In your blender, mix sweet potato, milk, egg and coconut oil until smooth.
4) Pour wet mixture into the dry and stir to combine until smooth.
5) Add in currants, chocolate chips or any additional fillings you would like.
6) Continue to beat mixture until a thick and sticky dough batter has formed.
7) Scoop one heaped tablespoon of dough into wet hands and roll into a 2 inch ball. Place on the baking sheet. Repeat until all the dough has been used.Brush a beaten egg over the top of each dough ball for a shiny glaze if you desire!
8) Bake for 15 minutes or until lightly browned.
9) Let cool on a wire rack and make your piping for the cross on top. Whip together all frosting ingredients until light and fluffy. Immediately pipe cross shape on the top of each cooled bun.
10) Enjoy! Typically, people love to slice and toast these buns. These have a great texture for it, just be aware that the frosting will melt (but I just think this makes them extra delicious! Enjoy with grass-fed butter for a traditional Easter treat. You can also have these just as they are!
Isabella Grace is a Nutritional Therapy Practitioner focusing on toxin-free, natural living to its fullest extent. Her mission is to provide personalized integrative health solutions to create sustainable, lifelong change and enable you to live, love, and serve at your fullest health potential.
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