Keto Easter Hot Cross Buns
Hot cross buns are a traditional Easter food, typically eaten on Good Friday. They are slightly sweet, spiced, super soft, and recognized by the cross on top. This traditional bread has many variations in spices and flavorings. Flavored with cinnamon and orange zest, this Keto-friendly version is nothing short of delicious. It is prepared using a yeasted low-carb dough and finished with a sweet glaze for the cross.
How to Make It
Step 1
To bloom the yeast, add the yeast and sugar to a large bowl. Pour in the water, making sure it is lukewarm. Whisk, and place the bowl in a warm place for 10-15 minutes. The yeast is ready when there is foam or bubbles on top.
Step 2
Once the yeast has bloomed, add the eggs, melted butter, sour cream, and orange zest. Whisk until incorporated. Set the bowl aside.
Step 3
Add the almond flour, whey protein, 1/3 cup powdered erythritol, psyllium husk, baking powder, xanthan gum, cinnamon, and salt to another bowl. Whisk to combine. Add half of the dry ingredients over the wet mixture and whisk to combine.
Step 4
Add the remaining dry ingredients and mix using a spatula until a rough dough forms. Chop the raisins and add them in. Mix again until incorporated then cover the bowl with plastic wrap and let the dough rise in a warm place for an hour.
Step 5
Preheat your oven to 180C/350F and line a baking sheet or skillet with baking paper. Wet your hands and divide the dough into 8 balls and arrange them on the sheet/skillet, keeping some space between the pieces to give them room to rise. Cover with plastic wrap or a wet towel and let them rise for 30 minutes.
Step 6
Brush the buns with the egg yolk. Bake for a total of 20-25 minutes until golden. If the buns start browning quickly, cover with aluminum foil.
Step 7
Take the skillet/pan out of the oven and let the buns cool completely. Prepare the glaze by whisking 1/3 cup powdered erythritol with 1 tsp water in a small bowl. You need the paste to be really thick.
Step 8
Transfer the glaze to a piping bag, and pipe a cross on each bun. Serve plain or with butter. Store the leftovers in an airtight container for up to 3 days.
Ingredients
- Active Dried Yeast / Quick Yeast
2 tsp
- Warm Water
0.33 cup
- sugar
1 tsp
- Almond flour
2.25 cup
- Protein Powder 100% Whey Protein Isolate
1.5 scoop
- Powdered Erythritol (Icing Sugar)
0.67 cup
- Psyllium Husks (Ground / Powder)
2 tbsp
- Baking Aids Xanthan Gum
1 tsp
- Baking powder
2 tsp
- Cinnamon, ground
1 tsp
- Salt
0.5 tsp
- Orange Peel Or Zest Raw
1 tbsp
- Raw egg
3 medium
- Sour cream
0.25 cup
- Melted Butter
0.25 cup
- Raisins
1.5 tbsp
- Egg yolk
1 medium