Keto Hot Cross Buns – Fruit Toast

Deliciously easy keto Hot Cross Buns!
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

Mad Creations Keto Hot Cross Buns were quite simply created because of demand.

Easter last year I was pushed to publish a keto hot cross bun, and I really had no idea how to make them anything like a real bun.  Now I know a lot better.

These rolls are actually rolls!  It is like eating a real bun, and it is sweet (even without the sweetener)  I would not even consider putting out a recipe if it didn’t work the way I want them to.

So if you are looking for a Keto Hot Cross Bun to fill that hankering, then these guys are “go to”. Another recipe just trying to make a sugar free diet a little easier at Easter time.

Keto Hot Cross Bun Ingredients

What do you need to make a keto hot cross bun recipe? Not a lot of special ingredients just the usual keto pantry staples.

The photographed recipe is  just with spices, but I have also done it with some 85% Cacao Chocolate which was pretty yum.  One of our testers Hayley Stephenson did them with some sultanas to keep the hubster and kids happy too.  Basically you can pimp them to your taste.

I hope you really enjoy them.  Please SHARE for me, and pin to your favourite board.

Happy Easter (I know it’s not yet, but you are going to be eating these suckers anyway)

This variety below is just without the cross for a really tasty fruit toast.  Thanks to Natusha Joy. for making these and getting a great photo of them to show off!

Mad Creations Keto Hot Cross Bun Fruit Toast #grainfree

Meg xox

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Mad Creations Keto Hot Cross Buns

Beautiful soft Keto Hot Cross Buns for Easter that are gluten, grain and sugar free.
5 from 11 votes
Prep Time: 10 mins
Cook Time: 55 mins
Total Time: 1 hr 5 mins
Course: Breakfast
Cuisine: Easter
Recipe Category: Low Carb
Calories: 198kcal
Author: Megan Ellam
Servings: 10 serves (1 bun)
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  • 300 g almond meal
  • 50 g psyllium husks
  • 3 tsp baking powder
  • 1 tsp salt
  • 40 g sweetener this is optional, I have made them with and without sweetener and both ways are lovely
  • 6 (175g) egg whites
  • 365 g boiling water I infused the water with a Strawberry & Cream Tisane from T2 -Teas
  • 40 g apple cider vinegar
  • 2 tsp ground cinnamon
  • 2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp allspice

Optional extras (not counted in nutritional)

  • 50 g dark chocolate chopped
  • 50 g dried fruits ie sultanas, currants (If you want to take the carb hit then go for it)
  • 50 g glace ginger
  • essential oils
  • Cross
  • 2 egg whites
  • 1/4 cup sweetener)


Preheat oven to 175℃.  Line a large baking tray with baking paper.

    Thermomix Instructions

    • Mix almond meal, psyllium, baking powder and salt 5 sec/speed 9.  
    • Add the remaining bun ingredients. Mix 1 min/dough setting. Shape into 10 – 12 equal sized buns. (I did 10 at 100g each)
    • Bake 55 minutes.
    • Prepare cross mix close to end of cooking time.  
    • Place butterfly in clean dry bowl, and add your egg whites and mix 3 minutes/speed 3.5. 
    • After about 1 minute when soft peaks have formed begin adding the xylitol 1 spoon at a time while mixing. Mixture should be glossy and sweetener dissolved.
    • Take buns out of oven at the 55 minute mark (check that they are cooked inside) and pipe crosses on top of buns and return to oven for a few minutes to dry the meringue without too much discolouration.
    • Leave buns to cool on tray before eating.


      Place Dough Hook on mixer or Paddle attachment if you don’t have one.

      • Mix almond meal, psyllium, making powder and salt to combine. Add remaining bun ingredients and mix for 1 minute. 

      Complete recipe as above.

      • To prepare cross meringue, clean bowl, and using whisk attachment add egg whites and whip to soft peaks then gradually add sweetenerl.  Once all added continue to whisk for 3 minutes until thick and glossy.

      Follow instructions as above to complete your Hot Cross Buns x


        I also did a version with Green’s sugar free Blueberry Maple Syrup as a glaze straight over the buns.
        Another option for the cross would be a piped chocolate cross.  We did test several compliant crosses, but even with an attractive look, (and some with less than attractive) they had no flavour.


        Serving: 1serve (1 bun) | Calories: 198kcal | Carbohydrates: 12g | Protein: 7g | Fat: 15g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 247mg | Potassium: 161mg | Fiber: 7g | Sugar: 1g | Calcium: 149mg | Iron: 1.4mg | Net Carbs: 5g
        Tried this recipe?Mention @meganellam or tag #madcreations!
        Mad Creations Hot Cross Buns - Gluten free, grain free, sugar free

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        • 5 stars
          Hot cross buns are very much a big part of our easter tradition (not only the taste and treat picnic lunch of sweet buns but also the big family bake up) so I found this recipe an absolute god send, feeling like I wasn’t missing out on anything.

        • Bel says:

          5 stars
          So yummy! Crunchy on the outside and soft on the inside. Thank you!

        • Anonymous says:

          What is the cross recipe?

        • Bec says:

          I love this recipe and have made it many times. I have made my own cross recipe using cream cheese, egg and almond meal blended together, piped on and baked in the oven. I like the texture of the cream cheese cross better .

        • Fran says:

          5 stars
          Fantastic! Made this as recipe with following:
          infused boiling water with rooibos, orange and cinnamon tea bags (2) for about 10 minutes
          added 25g currants, 25g dried cranberries (reduced sugar) and 25g uncrystallised ginger
          used mixed spice instead of allspice
          used purchased egg white in carton
          Didn’t add crosses but did glaze with Queen Sugar Free Maple Syrup with Apple & Cinnamon when they were hot out of the oven – squirt a little on top and spread quickly with pastry brush.
          Very delicious. Will make as a ‘loaf’ next time.

          • Megan Mad Creations Hub says:

            Oh that sounds fabulous Fran. Thanks for sharing your version and leaving a great review too.

        • Tulips says:

          5 stars
          Just found your blog and love everything about it! I’d like to make these buns but I only have Psyllium Husk ground, how much should I use? In teaspoons…please. Big thanks 🙂

        • Bernadette says:

          5 stars
          I’m not a Baker and have only been following a keto focus for a couple of months. I was missing our family tradition of hot cross buns on Food Friday. This recipe was so easy and so delicious – it’s given me confidence to try other things. It’s also given me a wee dose of happiness in the lockdown for Covid19

        • Dakotah Love says:

          Hello Megan!
          I am from NSW Australia and just made your delicious hot cross buns – they are wonderful! Thank you so much for this great recipe! I also put chopped up dates in mine! (-: YUM!

        • Cissy Langridge says:

          5 stars
          These are awesome! So light. I used chopped glace ginger and craisins.

        • Lynda H says:

          5 stars
          Just Yum 🤤… been craving Hot Cross buns since I saw some at the shops the other day.
          Decided to give Megan’s ones a go.
          Absolutely delicious… going to freeze the rest for Good Friday.
          Thanks Megan ❤️

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