Sugar free, lower carb Hot Cross Buns – IBD Medical Trading Pty Ltd

Everyday is Mum's Day

Give her the gift that keeps on giving.

Shop Now

Sugar free, lower carb Hot Cross Buns

by IBD Medical on March 29, 2021

Why not try making your own treats this Easter? That way you know exactly what ingredients are in them - and if you have kids im sure they’d love helping too! Try these diabetic friendly hot cross buns with reduced carbs, as a healthier option on Easter morning. Although these hot cross buns are sugar free, they aren’t carb free, therefore they still need to be consumed in moderation and may be tricky for some to tolerate.

 

Serves: 6 buns

Difficulty: Easy

Prep time: 1 hour

Cooking time: 25 mins

 

Nutritional information

  • Calories: 285kcal 
  • Carbohydrates: 50g 
  • Protein: 10g 
  • Fat: 7g 
  • Saturated fat: 4g 
  • Fibre: 7g
  • Sugars: 8g

 

Ingredients:

  • 155ml whole milk warmed (or almond, soy or lactose free milk)
  • 8g dried yeast
  • 30g xylitol or erythritol sweetener
  • 300g wholemeal flour
  • 1tsp ground cinnamon
  • 1tsp ground allspice
  • ½ tsp salt
  • 30g reduced salt butter (softened)
  • 63g sultanas
  • 1 egg
  • 25g self raising flour
  • ½ tbs xylitol or erythritol sweetener (for glazing)

 

Method:

  1. Whisk the warm milk, Xylitol and yeast in a bowl until combined - set aside to cool. In a separate bowl sift the plain flour, cinnamon, all spice and salt, then rub in the butter using fingertips. 
  2. Stir in the sultanas, eggs and yeast mixture. Knead the dough on a floured surface for 5 minutes. Place the dough in a large greased bowl and cover with gladwrap. Set aside in a warm place for 45 minutes. 
  3. Preheat the oven to 180°C. Once the dough has risen, punch down and knead the dough until smooth. Shape into 6 buns and place separated on a baking tray leaving for 15 minutes. 
  4. Combine the self raising flour and 30ml of water, and pipe in a cross over the buns. Bake the buns for 25 mins.
  5. Make glaze with 1tbs water and xylitol in a saucepan and heat over low heat until the Xylitol has dissolved. Brush glaze over the warm buns.

Glucology was born in Sydney Australia. Our mission is to help improve the lives of people living with diabetes by providing the best possible support products and information. 

 *Disclaimer: This email and its recipes are produced for informational purposes only. This website is not intended to cure, prevent, diagnose or treat any disease. Content should not be considered a substitute for professional medical advice, expertise or treatment. The reader assumes full responsibility for consulting a qualified health professional regarding health conditions or concerns, and before starting a new health program or diet. The writer(s) and publisher(s) of this site are not responsible for adverse reactions, effects, or consequences resulting from the use of any suggestions or recipes herein or procedures undertaken hereafter. This nutritional information comes from online calculators. IBD Medical attempts to provide accurate nutritional information, figures like estimated nutritional information for recipes contained on this website, calories, fat, carbs, etc. are provided as a courtesy and are not guaranteed to be accurate. The reader is solely responsible for ensuring that any nutritional information obtained is accurate. IBD Medical is not responsible for adverse reactions, consequences or effects, resulting from the use of any recipes or suggestions herein, or procedures undertaken hereafter. This email is not intended as nutritional advice and readers of this website are ultimately responsible for all decisions pertaining to their health. Customers concerned with food allergies need to be aware of the particular ingredients that are used in recipes.

BACK TO TOP