low-carb hot cross buns

Per serving: 408kcal, 4:1 ratio, 2.3g carbohydrates

Ingredients to make 10:
400g Almond flour (Nature’s Choice)
440g Egg, whole, raw, mixed well
2g Baking powder
330g Butter, Springbok unsalted (Clover)
1g Ginger, dried, ground
2g Nutmeg, dried, ground
5g Cinnamon, ground
5g Orange zest
1g Vanilla extract (WW)
5tsp Natreen
30g Almond flour (Nature’s Choice)
5g Butter, Springbok unsalted (Clover) (per serving)

Ingredients to make 1:
40g Almond flour (Nature’s Choice)
44g Egg, whole, raw, mixed well
0.2g Baking powder
33g Butter, Springbok unsalted (Clover)
0.1g Ginger, dried, ground
0.2g Nutmeg, dried, ground
0.5g Cinnamon, ground
0.5g Orange zest
0.1g Vanilla extract (WW)
½ tsp Natreen

3g Almond flour (Nature’s Choice)
5g Butter, Springbok unsalted (Clover)

Preheat the oven to 200°C
Add the flour, egg, baking powder, melted butter, spices, vanilla essence and orange zest to a bowl and whisk until well aerated
Mix the last quantity of almond flour with enough water to form a thick paste. Add the water slowly so the paste isn’t too thin. Spoon the paste into a syringe or piping bag.
Spoon the dough into silicone cupcake liners
Bake for 10 minutes at 200°C
Using a syringe, pipe the flour paste onto the top of the hot cross bun in the form of a cross
Pop the hot cross bun back into the oven for another 10 minutes.
Serve the hot cross bun with real butter.