Our Low Carb Pumpkin Spiced Hot Cross Buns will be a winner for Easter this year. Easter doesn't have to be loading up on carbs and sugar.
Preheat the oven to 180°C and lightly grease or line one 12-hole muffin tray.
Steam the pumpkin until tender, about 8-10 minutes, then mash with the butter.
Combine the dry ingredients in a large mixing bowl, then beat in the egg, milk and pumpkin to form a smooth batter.
Spoon the batter into the muffin tray and bake for 20-25 minutes, or until cooked through, then transfer to a wire rack to cool.
Combine the cream cheese and lemon juice to make a paste and roll some baking paper into a piping bag to make the crosses.
Pipe a cross on each bun and set in the refrigerator.
Serve cold or lightly toasted with a thick slice of butter.
Shop for Low-Carb Ingredients & Products Online!
Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!
Shipping Australia Wide
Servings 12
- Amount Per Serving
- % Daily Value *
- Total Fat 22g34%
- Net Carbohydrate 4g2%
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Preheat the oven to 180°C and lightly grease or line one 12-hole muffin tray.
Steam the pumpkin until tender, about 8-10 minutes, then mash with the butter.
Combine the dry ingredients in a large mixing bowl, then beat in the egg, milk and pumpkin to form a smooth batter.
Spoon the batter into the muffin tray and bake for 20-25 minutes, or until cooked through, then transfer to a wire rack to cool.
Combine the cream cheese and lemon juice to make a paste and roll some baking paper into a piping bag to make the crosses.
Pipe a cross on each bun and set in the refrigerator.
Serve cold or lightly toasted with a thick slice of butter.
Shop for Low-Carb Ingredients & Products Online!
Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!
Shipping Australia Wide
Timer
25 MinutesIngredients
Directions
Preheat the oven to 180°C and lightly grease or line one 12-hole muffin tray.
Steam the pumpkin until tender, about 8-10 minutes, then mash with the butter.
Combine the dry ingredients in a large mixing bowl, then beat in the egg, milk and pumpkin to form a smooth batter.
Spoon the batter into the muffin tray and bake for 20-25 minutes, or until cooked through, then transfer to a wire rack to cool.
Combine the cream cheese and lemon juice to make a paste and roll some baking paper into a piping bag to make the crosses.
Pipe a cross on each bun and set in the refrigerator.
Serve cold or lightly toasted with a thick slice of butter.
