Keto Hot Cross Buns
Soft, springy keto hot cross buns made with real yeast — gluten free, grain free, sugar free and just 3g net carbs each. Beautifully spiced with cinnamon, nutmeg and orange and finished with a classic piped cross, they're the perfect low carb Easter bake. Makes 10.
Ingredients
For the buns
- 1¼ tbsp active dried yeast US: active dry yeast
- 1 pinch ground ginger optional, to help proof the yeast
- 1¼ tbsp inulin to feed the yeast
- 150 ml lukewarm water 40–43°C / 105–110°F
- 72 g soured cream US: sour cream, room temperature
- 210 g almond flour super-fine
- 104 g ground golden linseed US: golden flaxseed meal, finely ground
- 44 g whey protein isolate unflavoured
- 22 g psyllium husk powder finely ground
- 80 g erythritol or allulose
- 2½ tsp xanthan gum
- 2½ tsp baking powder
- 1¼ tsp fine sea salt US: kosher salt
- 1¼ tsp ground cinnamon
- ⅓ tsp nutmeg freshly grated
- ⅓ tsp ground allspice
- 4 eggs room temperature
- 1¼ tbsp apple cider vinegar
- 2 –2½ tbsp orange zest about 1–2 oranges
- 70 g unsalted butter softened
Optional add-ins
- ⅔ cup toasted pecans sugar-free dark chocolate chunks or keto dried fruit (see post)
- For the icing
- ⅔ cup powdered erythritol US: powdered/confectioners' erythritol, or allulose
- ¾ tsp vanilla extract
- 1 pinch fine sea salt US: kosher salt
- 1 –4 tsp water as needed
Instructions
For the buns
- Add the yeast and a pinch of ground ginger to a large bowl and set aside.
- Gently warm the water, soured cream and inulin in a small pan or heatproof bowl to 40–43°C (105–110°F) — barely warm to the touch.
- Pour the warm liquid over the yeast, cover with a tea towel and leave to proof for 7 minutes, until foamy and bubbly. If it doesn't foam, the liquid was too hot or too cold, so start this step again.
- Meanwhile, whisk together the almond flour, ground golden linseed, whey protein isolate, erythritol, xanthan gum, baking powder, salt, cinnamon, nutmeg and allspice in a separate bowl.
- Once the yeast is foamy, beat in the eggs, apple cider vinegar and orange zest with an electric mixer until combined, about 1 minute.
- Add the dry ingredients in three additions, alternating with the softened butter, and beat until no streaks of butter remain. The dough will be very sticky — work quickly and use a wet spatula to gather it into a ball. Fold through any add-ins now.
- With damp hands, divide and shape the dough into 10 even rounds and place on a lined baking tray, leaving space between each.
- Cover with a tea towel and leave in a warm, draught-free spot for 1.5–3 hours, until almost doubled in size.
- Towards the end of proving, preheat the oven to 190°C/375°F (gas mark 5). Brush the tops lightly with egg wash, keeping it off the edges.
- Bake at 190°C/375°F for 10 minutes, then reduce to 180°C/350°F (gas mark 4) and bake for a further 15–20 minutes, until deeply golden. Tent loosely with foil from around the 10–12 minute mark if they brown too quickly.
- Cool on the tray for 20 minutes, then transfer to a wire rack to cool completely before icing.
For the icing
- Whisk the powdered erythritol, vanilla, salt and just enough water together to make a thick, pipeable paste.
- Spoon into a piping bag (or a sandwich bag with the corner snipped) and pipe a cross over each fully cooled bun.
Notes
| Nutrient | Per serving (1 bun) | Whole batch (10 buns) |
|---|---|---|
| Calories | 275 kcal | 2,750 kcal |
| Total fat | 23 g | 230 g |
| Saturated fat | 6 g | 60 g |
| Cholesterol | 80 mg | 800 mg |
| Sodium | 396 mg | 3,960 mg |
| Total carbohydrates | 10 g | 100 g |
| Dietary fibre | 7 g | 70 g |
| Sugar alcohols (erythritol) | 16 g | 160 g |
| Sugars | 1 g | 10 g |
| Net carbs | 3 g | 30 g |
| Protein | 8 g | 80 g |