Keto Hot Cross Buns are becoming more popular but some recipes are a bit tricky to make. These are EASY Keto hot cross buns! Dense, moist, easy to make and perfectly spiced. These Keto Hot Cross Buns won’t fool anyone that you’ve bought them from the bakery, but are delicious none the less!
Before you scroll to the recipe, below I’ve tried to answer any questions you may have, including storage tips, sourcing ingredients and substitutions
If you make this recipe please leave a review ⭐️⭐️⭐️⭐️⭐️
Keto Hot Cross Buns Summary
- Ingredient tips
- Recipe tips
- Substitutions and sweetener tips
- Storage tips
- How many carbs in Keto Hot Cross Buns?
With Easter approaching, I received an email from a reader asking if I had a Keto Hot Cross Buns recipe.
Well, no I don’t. Or didn’t.
When setting out to make this recipe I was skeptical whether a Keto Hot Cross Buns recipe would be possible.
After all, the elements that make these Easter treats so delectable are definitely not Keto friendly.
I’m not going to lie, these are not fluffy or overly sweet. They are not filled with fruit because then the carb count would be out of control.
Honesty is the best policy. You are not going to fool anyone that these are the traditional buns, these are definitely Keto Hot Cross Buns.
There are lots of other Keto Hot Cross Buns recipes now but I found them either a bit too complicated or used lots of ingredients I couldn’t easily get.
These Keto Hot Cross Buns are dense and moist, but with the right amount of spice and toasted to be crispy, then lathered with butter, they satisfy the craving.
Ingredients for Keto Hot Cross Buns
Buns
- almond flour
- psyllium husk
- baking powder
- salt
- xylitol
- cinnamon
- nutmeg
- cloves
- ginger
- whites
- apple cider vinegar
- boiling water
Glaze
- egg
- water
Crosses
- flour
- water
Substitutions and Ingredient tips
A heads up, these Keto Hot Cross Buns are NOT:
- loaded with fruit/currants (did you know most dried fruit is 80% carbs?)
- loaded with sugar
- fluffy as a result of using white flour
- filled with chocolate chips
- perfectly piped attractive little buns
But what these Keto Hot Cross Buns ARE is:
- Delicious
- Best served toasted with LOTS of melted butter
- Perfectly spicy and comforting
- Easy to make, and likely with everything you have in your pantry already
- Dense and moist
- Freezable
Tips for making Keto Hot Cross Buns
- PREHEAT Preheat the oven to 170C / 338F and line a baking tray with baking paper
- MIX In a large mixing bowl, add all dry ingredients for the buns and mix together, breaking up any lumps in the almond flour.
- ADD Add the wet ingredients (boiling water, egg whites and apple cider vinegar) and stir to thoroughly combine into a dough. If it is a little dry, add more water.
- SHAPE With wet hands, shape into 12 small buns (or 8 larger ones) and place on the prepared baking tray, just touching.
- WHISK Whisk the egg and tablespoon of water for the glaze together and brush over the top.
- MIX Score crosses in the top lightly with a knife. Mix together the cross ingredients to form a smooth paste and pipe on top.
- BAKE Bake for 55 – 60 minutes until a skewer comes out almost clean. I think these are best left a little moist, as it helps them get even crisper when toasting.
- SERVE Serve warm or toasted with lashings of butter.
Storage tips
- Keep in an airtight container in the fridge for up to 5 days
- Store in an airtight container at room temperature for 3-5 days
How many carbs in Keto Hot Cross Buns?
So if you want to try something a little different, give these a go!
A note on the carbs – they calculate as a total of 21 grams BUT there are 15 grams of fibre in each little bun. Thank you psyllium husk!
We don’t count fibre towards our total carbs as our body does not absorb it, but instead it helps with digestion.
So if you want a way to get some extra fibre in these will work a treat.
SAVE KETO HOT CROSS BUNS TO PINTEREST FOR LATER
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Keto Hot Cross Buns
Dense, moist, easy to make and perfectly spiced. These Keto Hot Cross Buns won't fool anyone, but are delicious none the less!
Ingredients
Buns
- 3 cups almond flour
- 3/4 cups ground psyllium husk
- 3 teaspoons baking powder
- 2 teaspoons salt
- 1/4 cup xylitol
- 3 teaspoons cinnamon
- 2.5 teaspoons nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 6 egg whites
- 2 tablespoons apple cider vinegar
- 1.4 cups boiling water
Glaze
- 1 egg
- 1 tablespoon water
Crosses
- 3 tablespoons coconut flour
- 3-4 tablespoons water
Instructions
- Preheat the oven to 170C / 338F and line a baking tray with baking paper
- In a large mixing bowl, add all dry ingredients for the buns and mix together, breaking up any lumps in the almond flour.
- Add the wet ingredients (boiling water, egg whites and apple cider vinegar) and stir to thoroughly combine into a dough. If it is a little dry, add more water.
- With wet hands, shape into 12 small buns (or 8 larger ones) and place on the prepared baking tray, just touching.
- Whisk the egg and tablespoon of water for the glaze together and brush over the top.
- Score crosses in the top lightly with a knife. Mix together the cross ingredients to form a smooth paste and pipe on top.
- Bake for 55 - 60 minutes until a skewer comes out almost clean. I think these are best left a little moist, as it helps them get even crisper when toasting.
- Serve warm or toasted with lashings of butter.
Nutrition Information:
Yield: 12 Serving Size: 1 gramsAmount Per Serving: Calories: 233Total Fat: 14gSaturated Fat: 1gUnsaturated Fat: 0gCholesterol: 13mgSodium: 423mgCarbohydrates: 21gFiber: 15gSugar: 1gProtein: 8g
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Thank you, I have been wanting a hot cross bun recipe and will make these today.
I love these, and make them often, sometimes with choc chips!..my next batch I will try as a loaf, easier to toast. Thanks for the recipe.
I made these today to help keep on track over Easter. I don’t eat sweetener, so I left it out. They taste great to me because I am used to eating without sweetener, but I wouldn’t recommend leaving it out unless you are used to unsweetened food. Thanks for the great recipe, they have a great texture and were very easy to make.
[…] Here goes the easy recipe. […]
Why egg whites instead of whole eggs?
They help to make them a bit fluffier. You could give it a go with whole eggs though! Or save your yolks for some yummy keto ice cream 😀