KETO EASTER HOT CROSS BUNS

Keto Easter Hot Cross Buns. 0.9g carbs without raisins, or 2.5g carbs with raisins (traditional Hot Cross Buns recipe).

The lowest carb recipe for Keto buns on the web. And they taste incredible!

No Yeast, No Gluten and No Eggs involved, yet still fluffy and light, as Hot Cross Buns should be. The texture is very close to the real thing. Bread-like, but moist, sweet, and subtly spiced. Plus low in calories.

Obviously, because raisins are very high in sugar, I’ve only added 14g to the batter mix. So you’ll get the unmissable, real ‘fruit’ flavour without carb overload.

If you’re in the UK,  Morrisons sells lunchbox raisins in small individual boxes that are the perfect size for this recipe.

How to Make Keto Easter Hot Cross Buns

You might think that my Keto Easter Hot Cross Buns would be really difficult to make. Well, you couldn’t be more wrong. The recipe is one of my easiest ever.

There is, however, the need to use a semi-spherical 6-cavity mould (Extra Large). The same one that I use to create my Cherry Cake Bombs. Because  these Hot Cross Buns aren’t made with a malleable ‘dough’, but with a cake-like batter that is dropped into the mould. So now you’re probably thinking that you’ll end up with cake-like texture. I promise you that they’re nothing like muffins, cupcakes, or any cake type.

Procure all ingredients needed (inulin is optional but helps achieve the correct texture). Measure all dry ingredients and place them in a large mixing bowl, leaving the raisins aside (if using). Give it all a good stir, create a well in the centre, and pour in hot coconut milk, melted butter and orange extract. Orange zest would be better, but I can never find unwaxed oranges, so I make do with extract.

After a vigorous stir with a fork or wire whisk, use a spatula to incorporate the raisins, and immediately drop large spoonfuls of the batter into the mould cavities. Smooth the tops with the back of a teaspoon dipped in milk (mixture will be sticky) and bake.

That’s it! Truly simple and quick.

For the customary crosses, I dislike the usual icing sweetener + water combo, as I find it really difficult to pipe. Instead, I combine equal amounts of coconut oil and icing sweetener. If you want to Make your Own icing sweetener, check out my easy method HERE.

Enjoy!

Keto Easter Hot Cross Buns

Delicious, gluten-free, egg-free, yeast-free, low-carb and low-calorie buns that taste just like real hot cross buns.

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Course: Breakfast, Desserts, Sweet Bites

Diet: British, Cheese Free, Egg Free, Gluten Free, High Protein, Keto, Low Calorie, Low Carb, Sugar Free

Keywords: bread buns, breakfast buns, Easter, hot cross buns

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 6 buns

Author: Antya | COPYRIGHT ©queenketo.com

Equipment

Glass Mixing Bowls

Metric Scales

Semi-Spheres Mould

Piping Bags

Cook ModeClick to prevent your screen from going dark

Ingredients

1x2x3x

Buns

• 30 g whey protein isolate (U.S. option HERE)
• 40 g lupin flour (U.S. option HERE)
• 40 g ground almonds (U.S. option HERE)
• 1 pinch fine himalayan pink salt (U.S. option HERE)
• 1 tsp xanthan gum (U.S. option HERE)
• 1 tsp baking powder
• ¼ tsp baking soda (U.S. option HERE)
• 1 tsp ground cinnamon
• ¼ tsp ground dry ginger
• ¼ tsp grated nutmeg
• 1 pinch ground cloves
• 20 g erythritol (U.S. option HERE)
• ½ tsp pure stevia powder (U.S. option HERE)
• 1 TBSP inulin - optional (U.S. option HERE)
• 150 g coconut milk - from can (Kingfisher) or made up using a creamed coconut block (Kingfisher) see recipe notes
• 20 g salted butter
• ½ tsp orange extract (U.S. option HERE)

Optional

• 14 g dried raisins (U.S. option HERE)

Icing

• 12 g icing sweetener (U.S. option HERE) or Make your Own
• 12 g coconut oil - softened but not liquid (U.S. option HERE)
• 3-5 drops orange extract

Instructions

• pre-heat oven to 180 °C static.
• heat coconut milk and butter until hot but not boiling.
  150 g coconut milk
• weigh all dry ingredients except raisins and tip them into a medium/large mixing bowl, combine them with a fork, then make a well in the centre and pour in the hot milk and orange extract.
  30 g whey protein isolate, 40 g lupin flour, 40 g ground almonds, 1 pinch fine himalayan pink salt, 1 tsp xanthan gum, 1 tsp baking powder, ¼ tsp baking soda, 1 tsp ground cinnamon, ¼ tsp ground dry ginger, ¼ tsp grated nutmeg, 1 pinch ground cloves, 20 g erythritol, ½ tsp pure stevia powder, 1 TBSP inulin, 150 g coconut milk, 20 g salted butter, ½ tsp orange extract
• immediately stir vigorously with the fork, then incorporate raisins using a flexible silicone spatula.
  14 g dried raisins
• drop heaped spoonfuls equally into the cavities of your silicone mould; dip a teaspoon in water and smooth the tops.
• bake for 20-22 mins until a rich golden colour develops.
• remove from oven and let the buns cool completely before you pipe the crosses (see Recipe Notes).
  12 g coconut oil, 12 g icing sweetener

Notes

With raisins the carb content per bun will be 2.5g.

You can make coconut milk using 50g creamed coconut + 200g hot water. Remove 50g of the resulting milk to obtain the correct quantity needed for this recipe.

As the icing is a tiny quantity, I recommend using a small piping bag, cut across in half. 

Store at room temperature, uncovered, for up to 5 days.

Use Metric Kitchen Scales to weigh your ingredients accurately:

Food Scales (UK)

Food Scales (U.S.)

Nutrition

Serving: 1bun | Calories: 132kcal | Carbohydrates: 0.9g | Protein: 9g | Fat: 9g

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