On a low-carb, ketogenic diet? This recipe for keto hot cross buns is a delicious low carb, nut-free, gluten-free and coconut-free alternative to a traditional holiday treat.
These keto hot cross buns are delicious served warm, sliced and slathered with butter. They taste delicious and make a great yeast free hot cross bun.
Traditional Hot Cross Buns
A traditional hot cross bun is made with white wheat flour and is about 35g net carbohydrates per bun.
The cross on a hot cross bun is traditionally made from a white flour paste to to keep your hot cross buns low carb, you can use an icing or even left over keto dough to make them.
This may initially look like a lot of ingredients to make these low carb hot cross buns but most of them will be in your low carb pantry.
We used oat fiber for the low carb flour as it is zero in net carbs. Oat fiber is NOT oat flour. Oat Fiber is made from the outer portions of the oat in processing and has Zero carbs with the texture and consistency of a very fine talcum powder.
Traditional hot cross buns will have raisins and dried fruit in them which are too high in carbs. You could substitute these with dried blueberries or cranberries. Even sugar free chocolate chips would work.
If you have a preferred spice blend for the hot cross buns, use that. Sometimes mixed spice and all spice can be hard to find.
What is Oat Fiber?
Don’t be alarmed at the word oat, thinking it is laden with gluten and carbs. Oat fiber is the fiber made from grinding the oat shell and is made purely from the husk. Oat fiber contains zero carbs, fat or protein. It’s an insoluble fiber and a great substitute for wheat in low carb baking.
Due to its high fiber content oat fiber is a great keto flour. It’s a non-digestive fiber that is highly absorbent and can absorb up to seven times its weight in water. It’s a great low carb flour for breads, pastries, muffins and bagels.
How to Make Keto Hot Cross Buns
This is an easy recipe to make that you could adapt for any other spiced bun.
- In a separate bowl mix the dry ingredients
Frequently Asked Questions
If you want to make these with another low carb flour, we would recommend that coconut flour is used with the same volume. Almond flour would be about 1 ½ cups. You may need to adjust the dough for additional liquid.
Keep these buns in the refrigerator in an airtight container. They should last up to 4 days
More low carb Easter recipes
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Keto Hot Cross Buns
- 2 tablespoons monkfruit or other low carb sweetener
- 4 tablespoons psyllium husk powder
- 2 teaspoons baking powder
- 2 teaspoons mixed spice
- 2 teaspoons cinnamon
- ½ teaspoon all spice or ground cloves
- 1 cup oat fiber
- 2 large eggs
- ½ cup Greek yoghurt
- 4 tablespoons butter melted
- 1 tablespoon vanilla extract
- 1 tablespoon orange zest
- 2 tablespoons apple cider vinegar
- ½ cup boiling water
- Preheat the oven to 200C/400F degrees and line a baking sheet with parchment paper.
- In a medium mixing bowl, add the oat fiber, psyllium husk powder, baking powder and spices and whisk together.
- In another medium mixing bowl beat the eggs.
- Add the Greek yogurt and continue to whisk until smooth.
- Pour in the butter and vanilla and mix.
- Add the dry ingredients to the wet mixture and stir until combined.
- Sprinkle the apple cider over the dough and work it through..
- Pour the hot water over the dough, mix it through and let it sit for 10 minutes.
- Cut the mixture into 6 and make the dough into 6 buns/.
- Place the buns on a baking tray and brush them with melted butter.
- Bake for 10 minutes then turn the oven down to 180C/350F degrees and bake for a further 20 minutes until the buns are firm and golden.
- Remove from the oven and allow to cool before decorating them.
- To decorate ours we mixed Greek yogurt with powdered sweetener into a paste. You could use cream cheese too.
YOUR OWN NOTES