Keto Hot Cross Buns
These Keto Hot Cross Buns are super fluffy, easy to make, and loaded with delicious spices and flavor. Each grain-free sweet bun is marked with a traditional sugar-free cross. Made with almond flour and coconut flour, they are the perfect paleo yeast rolls to enjoy for breakfast or as an afternoon treat.
Servings: 8 servings
Calories: 290kcal
Ingredients
For the gluten-free & keto hot cross buns
- 1 tbsp active dry yeast or 30g fresh yeast
- 1 tbsp inulin sugar, maple syrup, honey (**to feed the yeast! It won't affect the carb count)
- 1/2 cup lukewarm water
- 1/4 cup sour cream or coconut cream room temperature
Dry Ingredients
- 1 3/4 cups almond flour superfine, blanched
- 1/2 cup coconut flour
- 5 tbsp whey protein isolate
- 3 tbsp psyllium husk finely ground into powder
- 1/3 cup granulated sweetener monk fruit sweetener
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp freshly ground
- 1/4 tsp ground allspice
Wet Ingredients
- 3 large eggs room temperature
- 2 tsp apple cider vinegar
- 1-2 tbsp orange zest
- 1/4 cup unsalted butter softened
For the Icing (Crosses)
- 1/2 cup powdered sweetener
- 1/2 tsp vanilla extract
- pinch of salt
- 3-4 drops orange extract optional
- 1-3 tsp water as needed as needed to reach desired consistency
Instructions
Prepare the Yeast Mixture
- In a medium bowl, mix the yeast, inulin (or your choice of sugar), warm water, and sour cream. Stir until well combined. The mixture should be slightly warm — not hot.
- Cover with a towel and let it sit for 10 minutes, or until it becomes bubbly and frothy. (If it's not bubbling, the yeast may be inactive or the water temperature was incorrect.)
Mix Dry Ingredients
- In a large mixing bowl, whisk together all dry ingredients: almond flour, coconut flour, whey protein isolate, psyllium husk, sweetener, baking powder, salt, cinnamon, nutmeg, and allspice. Set aside.
Combine Wet Ingredients
- In another large bowl, beat the eggs lightly. Add apple cider vinegar and orange zest.
- Pour in the proofed yeast mixture and mix well.
- Use an electric mixer and beat the mixture on medium for about 2 minutes until it looks light and slightly fluffy.
Form the Dough
- Gradually add the dry ingredient mixture to the wet mixture, stirring with a wooden spoon.
- Add the softened butter and mix well. The dough will be very sticky — this is normal.
- Lightly oil your hands to handle the dough more easily.
Shape the Buns
- Divide the dough into 8 equal pieces (or 6 for larger buns).
- Shape each portion into a round bun and place them on a parchment-lined baking sheet.
- Cover the buns with a clean kitchen towel and allow them to rise for 2–3 hours, or until they’ve nearly doubled in size.
Bake
- Preheat your oven to 350°F (180°C).
- Before baking, gently brush the tops of the buns with egg wash, avoiding the edges to prevent flattening them.
- Bake for 25–30 minutes, or until they’re deep golden brown.
- Tip: Cover loosely with foil halfway through if they brown too quickly.
Cool
- Remove from the oven and let the buns cool completely before icing.
Add the Crosses
- In a small bowl, mix all the icing ingredients until smooth and thick enough to pipe.
- Add water 1 tsp at a time until you reach a paste-like consistency.
- Use a piping bag or zip-top bag with the corner snipped off to pipe crosses on each cooled bun.
Nutrition
Serving: 1keto hot cross buns | Calories: 290kcal | Carbohydrates: 10g | Protein: 16g | Fat: 23g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 59mg | Potassium: 62mg | Fiber: 5g | Sugar: 2g | Vitamin A: 334IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 2mg | Net Carbs: 5g