Thursday, April 17, 2014

Low carb hot cross buns recipe from Atkins


  • 1 Teaspoon instant active dry yeast 
  • 1 Tablespoon warm water 
  • 2 large eggs 
  • 1/4 Cup unsweetened coconut milk 
  • 1/4 Cup unsalted butter, melted 
  • 1 Teaspoon vanilla extract 
  • 6 Tablespoons granular sugar substitute (Xylitol), divided 
  • 1 Cup almond flour 
  • 1/4 Cup coconut flour 
  • 3/4 Teaspoon baking powder 
  • 1/2 Teaspoon salt 
  • 1/2 Teaspoon ground allspice 
  • 1/4 Teaspoon ground cloves 
  • 1/4 Teaspoon ground ginger 
  • 3 Teaspoons heavy cream 
  • 1 Teaspoon orange zest 

Preheat oven to 350°F. Grease 7 wells of a muffin tin. In a small nonreactive bowl place 1 tablespoon warm water with 1 teaspoon active dry yeast. Allow to sit until bubbly; about 1 minute. In the same bowl whisk in the eggs, coconut milk, butter, vanilla and 4 tablespoons (or 1/4 cup) xylitol. Set aside. In a larger bowl combine and blend throughly the almond flour, coconut flour, baking powder, salt, allspice, cloves and ginger. Add the egg mixture to the flour mixture and stir with a fork until blended. Allow to sit for about 3 minutes. Using an ice cream scoop, divide dough into 7 wells of the muffin tin. Using a spatula or sharp knife cut an X into the top of each muffin. Bake for 25-30 minutes until puffed and golden on top. Rest for 5 minutes in the tin then remove to a wire rack to cool completely. When cool drizzle icing over the tops. Icing: in a small glass bowl combine 2 tablespoons xylitol with 2 teaspoons heavy cream. Place in the microwave for 15 seconds and stir until the xylitol dissolves. Add 1 teaspoon orange zest and an additional 1 teaspoon of heavy cream if necessary to get it to a semi-thick consistency. Serve immediately. or store in an airtight container for up to one week in the refrigerator; warm to room temperature or heat in the microwave slightly before serving.

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