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.
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.
They are dense and moist, but with the right amount of spice and toasted to be crispy, then lathered with butter, they satisfy the craving.
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:
- 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
SAVE TO PINTEREST FOR LATER
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.
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!
- 1 egg
- 1 tablespoon water
- 3 tablespoons coconut flour
- 3-4 tablespoons water
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.