Keto Hot Cross Buns

5 from 8 votes

Enjoy these soft and pillowy Keto hot cross buns for Easter! These gorgeous, fragrant yeast rolls are gluten free and taste absolutely delicious - as always, not eggy at all!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: British

Servings:

Calories: 197kcal

Author: Katrin Nürnberger

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: zest of 1 orange or ½ teaspoon nutmeg
2 tsp inulin
2 teaspoon active dry yeast
1-3 tablespoon powdered sweetener to taste, optional

Wet Ingredients

2 eggs, large room temperature
2 egg whites room temperature
¼ cup melted butter 50g
scant ¼ cup greek yoghurt 50g, room temperature
⅓ cup lukewarm water 80ml
¼ cup diced prunes 40g

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

3.9g net carbs per hot cross bun. Makes 10 buns.

The yeast can die in an environment that's either too hot or too cold. That's why it's important to use WARM water, ROOM TEMPERATURE eggs and WARM melted butter. Don't kill the yeast and end up with hard, tiny rolls.

Don't miss the step where you proof your yeast. It should bubble, thicken and froth. If it does not, start again with new yeast.

No inulin? Use honey or sugar instead. The yeast feeds on it and no sugar remains post bake.

I chose prunes for my buns because they are lower in carbs and sugar than raisins and currants. But by all means, you can use raisins, too!

Note - I'm using psyllium husk POWDER and not whole psyllium husks. This is as finely ground as flour.

Nutrition