02/04/2026
KETO HOT CROSS BUNS 🐣🐰👩🏼🍳
Gluten & refined sugar free, naturally high in fibre and protein they are perfect for a nourishing Easter treat! They don’t have the traditional texture of hot-cross buns, but they’re very satisfying, and a small bun is plenty to fill you up!
Prep 10 mins / Cook 30 mins / Makes 10
1/4 cup almond meal (or flour)
1/2 cup coconut flour
1 tsp baking powder
1/2 tsp salt
1 tbsp mixed spice
1/2 tsp ground ginger
1/3 cup raisins, currants, or preferred dried/fresh fruit
1/4 cup allulose or monk fruit + erythritol
1 tbsp orange zest
6 eggs
1/2 cup coconut oil (or light olive oil)
1 tbsp water
1 tsp vanilla essence
Preheat oven to 165°C. Line a baking tray or dish with baking paper.
In a large bowl, combine all dry ingredients, including the orange zest, dried fruit, and spices. In a separate bowl, whisk together eggs, oil, water, and vanilla.
Pour the egg mixture into the dry ingredients and mix well. Let the mixture rest for 5 minutes to allow it to thicken and become firm enough to roll into 10 equal balls. Place on the prepared tray, leaving a little space between each.
Use a sharp knife to make a cross on top of each bun before baking.
Bake for 30 minutes until golden on top. Check after 25 minutes; buns should feel springy when pressed.
Store in an airtight container in the fridge for up to 2 weeks, or freeze for up to 6 months. Reheat by cutting in half and toasting, grilling, or microwaving for 30 seconds.
Enjoy warm with your favourite spread, or simply on their own as a wholesome snack!
