Keto Hot Cross Buns
User Reviews
5
Keto Hot Cross Buns
Description
The Keto Hot Cross Buns recipe blends almond flour, whey protein, and psyllium husk powder as the dry base, achieving structure and binding without regular flour. Cinnamon and optional orange zest or nutmeg add warm spice notes. Sugar alternatives or powdered sweeteners can adjust sweetness while keeping carbohydrates low. Active dry yeast is proofed in warm water with inulin, which feeds the yeast, ensuring good rise.
The wet ingredients include room temperature eggs and egg whites, melted but warm butter, Greek yogurt, and the proofed yeast mixture. The combination is mixed with the dry ingredients until the dough thickens, then diced prunes are folded in for natural sweetness with lower sugar content than raisins.
Formed dough balls are placed spaced apart on a parchment-lined tray for rising and baked to replicate the texture of traditional hot cross buns with a relatively low net carb count. The crosses on top are made from a simple mixture of coconut flour, water, and xanthan gum for the classic look.
Proper proofing of yeast at the correct water temperature and using room temperature ingredients is critical for the buns to rise well and produce a soft texture. The recipe yields 10 buns with about 9g net carbs each, suitable for those following low-carb or ketogenic diets who want a seasonal treat.
Ingredients
Dry Ingredients
- 2 cups almond flour or ground almonds, 200g. Reduce by 2 tablespoons if using extra fine almond flour
- 3 tablespoon whey protein powder or egg white protein
- 3 tbsp psyllium husk powder
- 2 tsp baking powder
- 1 tsp cinnamon
- optional: orange or ½ teaspoon nutmeg, zest of 1
- 2 tsp inulin
- 2 teaspoon active dry yeast
- 1-3 tablespoon powdered sweetener to taste, optional
Wet Ingredients
- 2 egg room temperature, large
- 2 egg room temperature, white
- ¼ cup butter 50g, melted
- scant ¼ cup Greek yoghurt 50g, room temperature
- ⅓ cup water 80ml, lukewarm
- ¼ cup prunes 40g, diced
For the Crosses
- 2 tbsp coconut flour
- 6-7 tablespoon water
- ½ tsp xanthan gum
Instructions
- Stir the yeast and inulin into warm water (40 Celsius / 105 Fahrenheit). Cover with a kitchen towel and leave to proof in a warm place for 5-10 minutes. It should start to bubble and thicken.
- Combine the dry ingredients (almond flour, whey protein powder, psyllium husk, baking powder, cinnamon and orange zest/powdered sweetener, if using) in a bowl and set aside.
- In a food processor or in a bowl using an electric mixer, whisk the ROOM TEMPERATURE eggs and egg whites, melted butter (make sure it's WARM and not HOT) and the proofed yeast mixture.
- Now add the yoghurt and the first half of the flour mix. Blend until combined. Then add the second half of the flour mix. The dough will thicken quickly.
- Now stir in the diced prunes.
- Line a baking tray with parchment paper (I used a round pie dish). Wet your hands and form 10 dough balls. Place them in your dish, leaving space around each as the buns will rise.
- Cover again with a kitchen towel and leave in a warm space for 50-60 minutes until the buns have significantly increased in size.
- Towards the end of the 50-60 minutes, preheat the oven to 175 Celsius / 350 Fahrenheit.
- Now it's time to make the mixture for the crosses. Mix the coconut flour, water and xanthan gum so you have a soft paste. Fill into a small ziplock bag, snip off one corner and pipe crosses over the buns.
- Bake 15 minutes or until the buns start to brown. Then cover loosely with aluminium foil and bake for another 7-10 minutes. Total baking time should be around 22-25 minutes.
Notes
- Proof yeast at 40°C (105°F) with inulin to ensure it bubbles and thickens before use.
- Use room temperature eggs and warm melted butter to avoid killing the yeast and ensure good rising.
- Substitute raisins for prunes if preferred, though prunes have less sugar and carbs.
- Use finely ground psyllium husk powder for best dough texture, not whole husks.
- The recipe produces 10 buns with approximately 9 grams net carbs each.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Serving | 60g | |
| Calories | 197kcal | 10% |
| Total Carbohydrates | 8.1g | 3% |
| Protein | 20.1g | 40% |
| Fat | 16.1g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1.5g | 8% |
| Fiber | 4.1g | 16% |
| Sugar | 1.4g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
