So, just in time for Easter this Sunday, I am giving you my recipe for low carb Hot Cross Bun Cookies!



They're REALLY yummy - flavoured with ginger, cinnamon, nutmeg and orange. I do put raisins in them, but ofcourse raisins are actually full of (natural) sugars, so leave these out if you want to keep the carbs low.





Here's a video of how to make the cookies:









And here's the recipe:





INGREDIENTS

120g butter

22g Splenda

1 tsp manuka honey (optional)

100g Carbalose flour

40g ground almonds

20g soya flour

1tsp cinnamon

1/2 tsp. nutmeg

1/2 tsp. ginger

zest of an orange

zest of a lemon

juice of half an orange

1 egg

100g mixed raisins (optional)

1 tsp. vanilla extract





RECIPE

Preheat the oven to 180°C / 350 °F/ Gas Mark 4.

First, mix together the Carbalose flour, ground almonds, soya flour and baking powder.

In a separate bowl, the butter and Splenda. Add the egg and a couple of tablespoons of the flour mixture. Then fold in the spices, raisins, vanilla, juice and zest, of the orange, and the rest of the flour Roll into balls and then press down to make cookies—making about 10 large cookies.

Bake for 15-20 minutes.

In my opinion, they taste best warm (or even toasted)—cut in half, with butter—as you would with a Hot Cross Bun. They also taste great with sugar-free jam and cream, like a scone!



CARB COUNT