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? 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.
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.
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Keto Hot Cross Buns
Ingredients
- 300 g (2.75 cups) almond meal
- 50 g (0.2 cups) psyllium husks
- 3 tsp (3 tsp) baking powder
- 1 tsp (1 tsp) salt
- 40 g (3 tbsp) sweetener this is optional, I have made them with and without sweetener and both ways are lovely
- 6 (175g) (6) egg whites
- 360 g (1.5 cups) boiling water I infused the water with a Strawberry & Cream Tisane from T2 -Teas
- 40 g (2 tbsp) apple cider vinegar
- 2 tsp (2 tsp) ground cinnamon
- 2 tsp (2 tsp) ground nutmeg
- 1/2 tsp (0.5 tsp) ground ginger
- 1/2 tsp (0.5 tsp) ground cloves
- 1/2 tsp (0.5 tsp) allspice
Optional extras (not counted in nutritional)
- 50 g (1.75 oz) dark chocolate chopped
- 50 g (1.75 oz) dried fruits ie sultanas, currants (If you want to take the carb hit then go for it)
- 50 g (1.75 oz) glace ginger
- essential oils
- Cross
- 2 (2) egg whites
- 1/4 cup (0.25 cup) sweetener)
Instructions
THERMAL METHOD
- Preheat the oven to 170℃/350°F. Line a large baking tray with baking paper.
- 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 for 50-60 minutes.
- Insert the whisk attachment into a clean dry bowl. Add the egg whites; mix for 3 minutes/speed 4.
- 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.
- Remove the buns from the oven and pipe with the meringue (if using). Return to the oven to crisp the meringue or use a blow torch.
CONVENTIONAL METHOD
- Preheat the oven to 170℃/350°F. Line a large baking tray with baking paper.
- Using a hand mixer or stand mixer; mix almond meal, psyllium, making powder and salt to combine. Add remaining bun ingredients until combined.
- To prepare the meringue; use a clean bowl, whisk the egg whites to soft peaks then gradually add the sweetener. Whisk until thick and glossy. Pipe onto the cooked buns. Return to the oven to crisp the meringue or use a blow torch.
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