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.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Dessert
Cuisine: American
Keyword: keto hot cross buns
Servings: 8servings
Calories: 290kcal
Author: Ioana Borcea from LowCarbSpark.com
Ingredients
For the gluten-free & keto hot cross buns
1tbspactive dry yeast or 30g fresh yeast
1tbspinulin sugar, maple syrup, honey (**to feed the yeast! It won't affect the carb count)
In a bowl mix yeast, inulin (or sugar to feed the yeast), warm water, and sour cream. The mixture should be slightly warm. Cover and allow to rest for about 10 minutes or until it looks bubbly. Remember that if the mixture is too cold, it won't activate the yeast, and too hot kills it.
Meanwhile, whisk together all the dry ingredients into a large bowl. Combine almond flour, coconut flour, psyllium husk, whey protein powder, salt, sweetener, cinnamon, nutmeg, and allspice.
In a large bowl, add in the eggs, vinegar, and orange zest. Pour in the proofed yeast mixture. Use an electric mixer to mix for about 2 minutes until fluffy.
Using a wooden spoon, combine the low carb flours mixture and softened butter. The dough is super sticky.
Lightly oil your hands and divide the dough into 8 round buns. You can also make only 6 larger ones. Place them on a baking sheet, cover with a clean kitchen towel and allow to rise for about 2-3 hours or until they double in size.
Brush them with egg wash and avoid the edges.
Preheat the oven to 350°F/180°C and bake for 25-30 minutes or until the hot cross buns have a deep brown color. To prevent over-browning the buns, cover with foil halfway through baking time.
Once cooked, allow them to cool down completely.
Make the icing by whisking together all the icing ingredients until you get a thick paste. Pipe it in a cross shape over each low carb bun.