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Keto Hot Cross Buns
5 from 24 votes

Keto Hot Cross Buns

Keto Hot Cross Buns use almond flour, whey protein, and psyllium husk powder to create low-carb, soft rolls dotted with diced prunes. The dough is flavored with cinnamon, orange zest, and optional sweeteners, and leavened using active dry yeast proofed in warm water with inulin. Coconut flour and xanthan gum make the signature cross topping. These buns bake with a tender crumb and provide a low-carb alternative to traditional hot cross buns.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 10
Calories: 197 kcal
Course: Breakfast
Cuisine: British

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

    Cup of Yum
  1. 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. 
  2. 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. 
  3. 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.  
  4. 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. 
  5. Now stir in the diced prunes. 
  6. 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. 
  7. Cover again with a kitchen towel and leave in a warm space for 50-60 minutes until the buns have significantly increased in size. 
  8. Towards the end of the 50-60 minutes, preheat the oven to 175 Celsius / 350 Fahrenheit. 
  9. 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. 
  10. 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

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%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 197

% 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.