The Easter bunny is coming so early this year, and you can have all the deliciousness of hot cross buns without the guilt. These fluffy, keto hot cross buns come together quickly and are delicious any time of the year. The raisins and nuts give them a texture that’s reminiscent of the classic cinnamon hot cross buns.

The holidays are in full swing! Easter and Passover are both around the corner, and you may be planning a gigantic Easter feast or a Passover seder for your friends. However, if you’re like a lot of people, you’re counting your carbs to keep that spring dress from being too tight. Instead of giving up the Easter bun entirely, consider trying these fluffy Easter Keto Hot Cross Buns. They may taste a little different from the traditional bunny-shaped, sugar-laden rolls, but they’ll keep your body and brain happy.

These fluffy Easter keto hot cross buns are the perfect addition to your Easter feast. The recipe is for 12 buns that can be baked on an Easter egg pan or in a muffin tin. It will feed a crowd, so you can freeze the dough in portions to bake on another day (or just eat all 12 buns!). These cross buns are just as light and fluffy as traditional hot cross buns but are yeast-free and completely gluten-free.

This article contains affiliate links, and we may receive a small commission if you make a purchase on our website. These Hot Cross Keto Buns are super moist, easy to make and full of delicious spices and flavors. Each grain-free sweet roll is marked with a traditional sugar-free cross. Made with almond flour and coconut flour, these paleo yeast scones are perfect for breakfast or an afternoon treat. word-image-7168 word-image-7169 With Easter approaching, I decided to test my baking skills and re-try an old traditional Easter recipe: Hot buns. The origins of Hot Cross Buns date back to the 12th century. Century and its yeast breads with spices and dried fruits. They are decorated with a white cross and are traditionally served at Easter or on Good Friday. word-image-7170 word-image-7171

Low-carb Keto Cross Buns ingredients

Low-carb baking ingredients like almond flour, coconut flour, sweetener, whey protein isolate, eggs, butter, and a few spices are needed to make hot cross keto muffins. The texture of these low-carb sweet rolls is slightly dense, but not heavy, yet soft and chewy. I’m going to show you how to make delicious spicy keto sandwiches for Hot Cross with cinnamon, nutmeg and spices. I like to add orange zest to the batter and a few drops of orange extract to the frosting for extra flavor.   word-image-7172 word-image-7173 Here are all the ingredients you need:

  • Almond flour
  • Coconut flour
  • Whey Protein Isolate
  • Psyllium husk powder – I like using the NOW brand because it doesn’t turn your buns purple.
  • Sweetener
  • Bicarbonate of soda
  • Salt
  • Herbs: Cinnamon, nutmeg, spices
  • Eggs at room temperature
  • Yeast
  • Inulin, for yeast feed
  • Orange extract
  • unsweetened dried fruit (optional)

The classic crossbread recipe uses raisins, apricots or walnuts, but to keep this recipe low carb, we use toasted pecans for extra crunch. If you’re not so worried about carbs, you can use any of your favorite dried fruits!

  • Store in an airtight container at room temperature for 3 to 5 days. Serve at room temperature or slightly warmed.

They are so good.   word-image-7174 word-image-7175

How to make Keto Cross Buns

Here are the basic steps to making incredibly soft keto Easter rolls:

  1. Dilute the yeast with warm water and inulin or maple syrup. You can use honey or maple syrup to feed the yeast in paleo bakes and help the dough rise.
  2. Make the dough for the low-carb scones by combining the low-carb flour, spices and wet ingredients. The dough should be sticky. You will need to oil your hands to make 6 or 8 keto buns from the dough.
  3. Cover and let the ketogenic dough rise for 2-3 hours or until the low-carb Easter rolls have doubled in size.
  4. Bake the scones in the preheated oven for about 30 minutes or until they are dark brown.
  5. Prepare the icing and place the crosses on top.
  6. Serve it hot!

word-image-7176 word-image-7177

Stores and supplies

These low-carb keto sandwiches are great warm, but I prefer them toasted with butter on top. Store low-carb sweet rolls in an airtight container on the counter for up to 2 days or in the fridge for up to 5 days.   word-image-7178 word-image-7179

Looking for more sweet keto bread recipes? Try this one:

word-image-7180 word-image-7181 These Hot Cross Keto Buns are super moist, easy to make and full of delicious spices and flavors. Each grain-free sweet roll is marked with a traditional sugar-free cross. Made with almond flour and coconut flour, these paleo yeast scones are perfect for breakfast or an afternoon treat.

For gluten free and keto buns

  • 1 Esslöffel aktive Trockenhefe or 30 g frische Hefe
  • 1 tablespoon inulin sugar, maple syrup, honey (**for yeast food! does not affect carbohydrate content)
  • 1/2 cup water from the air
  • 1/4 Cup Sauce Sahne or Coconut Nutscream at room temperature

Moisture components

  • 3 large rivers at high temperatures
  • 2 teaspoons apple cider vinegar
  • 1-2 tablespoons of orange peel
  • 1/4 butter, no butter

Fire Cross

  • In a bowl, mix the yeast, inulin (or sugar to feed the yeast), warm water and sour cream. The mixture should be slightly warm. Cover and let stand for 10 minutes or until bubbles form. Remember that a mixture that is too cold does not activate the yeast, while a mixture that is too hot kills the yeast.
  • Meanwhile, mix all the dry ingredients in a large bowl. Mix almond flour, coconut flour, psyllium husks, whey protein powder, salt, sweetener, cinnamon, nutmeg and spices.
  • Put the eggs, vinegar and orange zest in a large bowl. Pour in the yeast. Use an electric mixer to mix for 2 minutes until fluffy.
  • Using a wooden spoon, stir together the low-carb flour mixture and the softened butter. The dough is very sticky.
  • Lightly grease your hands and divide the dough into 8 round rolls. You can also make it 6 large ones. Place on a baking tray, cover with a clean tea towel and leave to rise for about 2-3 hours or until doubled in size.
  • Brush with egg white and pinch the edges together.
  • Preheat the oven to 350°F/180°C and bake the scones for 25-30 minutes or until dark brown. To prevent the buns from overcooking, cover them with aluminum foil halfway through the baking time.
  • Let them cool completely after cooking.
  • Prepare the glaze by whisking together all the glaze ingredients until you have a thick dough. Place in the shape of a cross on each low-carb sandwich.

Nutritional information Quantity per serving. How do we calculate the nutritional information? Nutritional information was extracted from the nutritional information in the U.S. Department of Agriculture’s food database. Our nutritional information is accurate, but if you use other products, make your own calculations. The net amount of carbohydrate is calculated by subtracting fiber and sugar alcohols, since they do not raise blood sugar. Keto Spice Cake   word-image-7182 word-image-7183

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You have successfully subscribed to our mailing list. word-image-3148 word-image-3149Just in time for Easter, these light, luscious buns are perfect for breakfast or a light dinner. And since they’re low in carbs and wheat-free, you can share them with your family and friends who might not be eating low carb or gluten-free. (We won’t tell if you don’t.) The recipe comes from the new cookbook Gluten-Free & Keto Holidays: Celebrations for Every Season , by Juli Bauer of the popular blog PaleOMG.. Read more about seriously low carb hot cross buns and let us know what you think.

Frequently Asked Questions

How many carbs are in a hot cross bun?

I have to admit, I was going to skip making hot cross buns this year. But then I got a craving. I think it was because of all the lovely spring flowers popping out. Seeing them reminded me of Easter, a holiday that always makes me think of hot cross buns. And, I figured, it’s going to be a long time before I get to make them again. So I pulled out my recipe, which I haven’t used in years, and got to baking! I was a bit worried when I saw the recipe for this recipe because there were so many carbs in it! I was really unsure how to turn it into a low carb recipe, but eventually I came up with the idea of using psyllium husk powder instead of the bread flour to replace some of the wheat flour. I found the hot cross buns came out perfectly, and didn’t taste like the difference! (Although my husband did comment they were a bit different!)

Why are my hot cross buns so dense?

As most of you know, I am a big fan of the Paleo diet and the Keto diet. These diets are often criticized for being too restrictive. However, I find that the more you eat whole, unprocessed foods, the easier it is to make healthier choices when cravings or old habits make you want to go back to the bad stuff. That said, it is interesting to note that many people report that the Keto diet is MORE restrictive than the Paleo diet. Trying to stay away from carbs can be harder for some people than trying to cut out the dairy, sugar, or meat. Hot cross buns are a traditional Easter treat, most notable for their white frosting cross. The original recipe has a secret ingredient: yeast. However, that can be hard for an allergy-prone person to enjoy. This recipe replaces yeast with baking powder, which is also used to make hot cross buns. The result is a hot cross bun that is dense and fluffy, and just as tasty.

Is there sugar in hot cross buns?

Sugar is one of the most confusing ingredients out there. There are different kinds, it comes in many different forms, and it’s added to all kinds of foods. You probably have a general sense of which foods contain sugar, but how much do you really know about it? Knowing more about sugar will help you to make better lifestyle choices, and to live a healthier life. Did you know that hot cross buns also contain sugar? True story. And the label won’t help you either because the sugar isn’t included in the carb count. The carbs are calculated using the formula that subtracts the amount of fiber from the total carbs and then multiplies that by four. Sugar alcohols and polyols are included in the net carbs, so a food product may list 14g of total carbohydrates but 2g of net carbs because of the sugar alcohols.

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