A traditional Easter treat with a fraction of the carbs!

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60g almond flour

60g coconut flour

3 eggs 

1/2 tsp ground cinnamon

1/2 tsp mixed spice

2 tsp orange peel

50ml unsweetened almond milk

1/4 tsp salt

1/4 tsp baking powder

1 Atkins Crispy Milk chocolate bar


Pre-heat oven to 175 degrees C and line a flat baking tray with grease proof paper. Sieve the almond flour and coconut flour into a mixing bowl. Add the baking soda, salt, spices and grated orange peel and combine. Add the eggs and almond milk and mix well. Divide the mixture into 8 even parts or 6 to make larger buns. Using your hands, roll the mixture into balls. Place the balls of mixture onto the lined baking tray and squash down gently to flatten the base of each ball. Using a knife, carve a cross about half cm deep, in the top of each bun. Place the slivers of chocolate into the carved lines to create chocolate crosses. Bake in oven for 25 minutes or until a toothpick inserted in the centre of a bun comes out clean.

Optional. To make chocolate hot cross buns, shave the second half of the Atkins Endulge milk chocolate bar and stir through the mixture before creating balls.

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