Keto Hot Cross Buns
Indulge in the rich, spiced flavors of tradition with a low-carb twist in these Keto Hot Cross Buns—a guilt-free treat perfect for Easter or any special occasion! Made with almond and coconut flours, these buns are not only gluten-free but also expertly crafted to keep your carb count low while delivering classic hot cross bun flavor. Infused with warm ground cinnamon, a sprinkle of sugar-free dried cranberries, and a touch of creamy vanilla, each bite is soft, subtly sweet, and packed with cozy aromas. The decadent cream cheese icing piped into a signature cross adds the finishing touch, blending beautifully with the delicate crumb. Ready in under an hour, this keto-friendly recipe is perfect for satisfying your holiday cravings or simply enjoying an afternoon treat with a warm beverage. Keto, low-carb, gluten-free, and totally delicious!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 2 teaspoons Baking powder
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 2 teaspoons Ground cinnamon
- 0.33 cup Erythritol sweetener
- 3 large Eggs
- 0.25 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 0.25 cup Almond milk
- 0.5 cup Sugar-free dried cranberries
- 4 ounces Cream cheese, softened
- 2 tablespoons Confectioners erythritol
Instructions
Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, baking powder, xanthan gum, salt, ground cinnamon, and erythritol. Mix well.
In another bowl, whisk together the eggs, melted butter, vanilla extract, and almond milk until combined.
Pour the wet ingredients into the dry ingredients and mix until a dough forms. The dough will be sticky.
Fold in the sugar-free dried cranberries, ensuring they are evenly distributed throughout the dough.
With lightly oiled hands, divide the dough into 8 equal portions and shape each portion into a round bun. Place them on the prepared baking sheet.
In a small bowl, mix the softened cream cheese with confectioners erythritol until smooth. Transfer the mixture to a piping bag or a small zip-top bag with the corner snipped off.
Pipe a cross on the top of each bun with the cream cheese mixture.
Bake the buns in the preheated oven for about 25 minutes, or until golden brown and firm to the touch.
Allow the buns to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 338 mg | 15% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 2.2 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 112 mg | 9% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 282 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
