Healthy lower carb higher protein hot cross buns (GF,DF,SF)
Healthy lower carb higher protein hot cross buns (Gluten, dairy, yeast free and no added sugar)- A quick and easy recipe that is lower in carbs and fat and higher in protein. But still as equally delicious and very customisable.
Hey guys happy Easter, here’s a healthy hot cross bun recipe for you all. I created these so I could join in on all the fun of Easter, while staying within my macros as I still have 4 weeks left of my cut to go. But don’t worry these still taste amazing and I will be eating them even after my cut is finished.
These are quick and easy to make as with no yeast in them you don’t need to wait for the dough to prove. They also only take 10 minutes to bake in the oven, you don’t want to over bake these as it will make them dry.
You can customise these to your own taste by changing the cinnamon for mixed spice or nutmeg and the dates and dried cranberries for any other dried fruit or even nuts. I can’t eat raisins so used the dates as a substitute.
There are some great store-bought gluten and dairy free hot cross buns out there these days but I still can’t eat any of them because they use raisins, currants or sultanas. They also aren’t the healthiest but don’t get me wrong they are great for the occasional treat.
Healthy lower carb higher protein hot cross buns (Gluten, dairy, yeast free and no added sugar)
A quick and easy recipe that is lower in carbs and fat and higher in protein. Under 100 calories but still as equally delicious and very customisable
For the bun
- 2 large egg whites
- 35 grams unflavoured dairy free protein powder i used soya
- 50 grams gluten free oat four
- 50 grams plain dairy free yogurt i used alpro
- 20 grams coconut flour
- 125 ml dairy free milk i used almond milk
- 1 tsp gluten free baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp gluten free xanthan gum
optional add ins
- 10 grams chopped dates
- 10 grams chopped dried cranberries
For the cross
- 10 grams plain dairy free yogurt i used alpro
- 5 grams coconut flour
Preheat oven to 180c or 350f
Add all the bun ingredients to a mixing bowl and stir to combine until a thick dough forms. Make sure there isn't any clumps of protein powder left.
Stir in your choice of add ins.
Scoop out the dough, i used a 1/4 cup measure to insure they were all an equal size. Place on to a grease proof lined baking tray and flatten down a little with the back of a spoon . I made 6 buns.
Combine the coconut flour and yogurt for the crosses to create soft dough.
Roll the dough between you fingers to create a sausage shape and press on top of the buns.
I sprinkled some extra cinnamon on top but this completely optional.
Bake for 10 minutes or until a skewer inserted into the middle comes out clean. Don't over bake these as they will become dry.
Leave to cool on a wire rack. Then transfer to an airtight container or ziplock bag. They will kept for 3 to 5 days at room temperature. Enjoy x
Macros for 1 hot cross bun is 2f 10.5c 8.5p
I topped mine with cashew butter which has become my new favourite nut butter its seriously amazing you have to tried it if you haven’t already. You of course can spread whatever you like on yours.
If you want a step by step tutorial then i made these a highlight on my insta stories. Go check that out @emmalouisecee
Am so happy with how these turned out they taste amazing, have a great texture thanks to the xanthan gum no crumbling and falling apart when you try and slice them in two and they store well in an airtight container or ziplock bag for 3 to 5 days at room temperature.
I hope you guys enjoy this recipe as much I do and recreate it. Remember to tag me on instagram @emmalouisecee. Whilst your there be sure to check out my insta story as I post what I eat in a day and behind the scenes of recipe testing. Have a great day x