Keto Easter Hot Cross Buns


Keto Easter Hot Cross Buns. 2.5g carbs each. Raisins included.

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 McCoy. Bread-like, but moist, slightly sweet and subtly spiced. And low in calories. They truly are amazingly good!

Obviously, because raisins are very high in sugar, I’ve only added 15g to the batter mix. So you’ll get the unmissable, real ‘fruit’ flavour without carb overload.

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.

Keto Easter Hot Cross Buns

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. 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 ‘sugar’ + water, as I find it really difficult to pipe. Instead, I combine equal amounts of coconut oil and icing ‘sugar’. If you want to Make your Own icing ‘sugar’, check out my easy method HERE.

Whatever you choose, pipe immediately (over cold buns, of course), as both water and coconut oil mixes will dry up very quickly.


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Keto Easter Hot Cross Buns

Keto Easter Hot Cross Buns

Delicious, gluten-free, egg-free, yeast-free, low-carb and low-calorie buns that taste just like the real thing.
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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
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 buns





  • pre-heat oven to Top + Bottom Heat180 °C static.
  • heat coconut milk 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, melted butter 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, 15 g erythritol, ½ tsp pure stevia powder, 1 tsp inulin, 150 g coconut milk, 22 g salted butter, ¼ tsp orange extract
  • immediately stir vigorously with the fork, then incorporate raisins using a flexible silicone spatula.
    15 g dried raisins
  • scoop one heaped spoonful into each cavity of the silicone mould; dip a teaspoon in coconut milk and smooth the tops - or use an egg wash.
  • bake for 20-22 mins until a rich golden colour develops.
  • remove from oven and let the buns completely cool before you pipe the crosses (see Recipe Notes).
    10 g coconut oil, 10 g icing 'sugar'


You could use 20g icing 'sugar' + up to 3/4 tsp water, but it will be very difficult to pipe.
If you use my icing 'sugar' + coconut oil combination, remember that coconut oil solidifies in low ambient temperature, so you need to either work quickly, or soften the mixture by re-heating it for a couple of seconds.
The icing amount is tiny, so I recommend using a small piping bag, cut across in half.
Store at room temperature, uncovered, for up to 5 days.
Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately (U.S. option HERE).


Serving: 1bun | Calories: 134kcal | Carbohydrates: 2.5g | Protein: 9g | Fat: 9g
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  1. Antonia Sattler

    Alternative to xanthan gum? And making this paleo?

  2. Elizabeth B

    Hi, can I substitute psyllium husk powder for inulin?

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