Indulge in the festive spirit without compromising your dietary goals! These gluten-free keto hot cross buns are the perfect way to celebrate Easter or satisfy your craving for a comforting treat any time of the year. Soft, aromatic, and bursting with traditional flavors, these low-carb buns will transport you to a world of culinary bliss while keeping you firmly on track with your keto lifestyle.
Gluten-Free Keto Hot Cross Buns recipe
Keto Hot Cross Buns Ingredients
For the Buns
– 2 1/2 cups almond flour
– 1/4 cup coconut flour
– 1/4 cup ground psyllium husk
– 2 tsp baking powder
– 1/2 tsp xanthan gum
– 1/4 tsp salt
– 2 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground cloves
– 1/4 cup erythritol or monk fruit sweetener
– 3 large eggs, room temperature
– 1/4 cup unsalted butter, melted and cooled
– 1/4 cup unsweetened almond milk
– 2 tsp apple cider vinegar
– 1 tsp vanilla extract
– 1/2 cup sugar-free dried cranberries or currants (optional)
For the Crosses:
– 1/4 cup coconut flour
– 2-3 tbsp water
For the Glaze:
– 2 tbsp powdered erythritol or monk fruit sweetener
– 1 tbsp water
– 1/4 tsp vanilla extract
Tools Required
– Large mixing bowl
– Medium mixing bowl
– Whisk
– Wooden spoon or silicone spatula
– Measuring cups and spoons
– Baking sheet
– Parchment paper
– Small saucepan (for melting butter)
– Cooling rack
– Piping bag or zip-lock bag (for crosses)
– Small bowl (for glaze)
– Pastry brush (for applying glaze)
Preparation Method
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the dry ingredients: almond flour, coconut flour, ground psyllium husk, baking powder, xanthan gum, salt, cinnamon, nutmeg, cloves, and sweetener. Whisk thoroughly to ensure even distribution of the spices and leavening agents.
3. In a separate medium bowl, whisk together the wet ingredients: eggs, melted butter, almond milk, apple cider vinegar, and vanilla extract. Make sure the eggs are at room temperature to prevent the melted butter from solidifying when mixed.
4. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or silicone spatula until a cohesive dough forms. The dough will be slightly sticky but should hold together well. If it seems too wet, add a little more almond flour; if too dry, add a touch more almond milk.
5. If using sugar-free dried cranberries or currants, gently fold them into the dough at this stage. These add a delightful burst of tangy sweetness to complement the spices, but they’re optional for those strictly watching their carb intake.
6. Divide the dough into 12 equal portions. You can use a kitchen scale for precision or eyeball it. With lightly oiled hands (to prevent sticking), shape each portion into a smooth ball.
7. Arrange the buns on the prepared baking sheet, leaving about 1 inch of space between each bun. They won’t spread much during baking, but this space allows for even heat circulation.
8. To create the iconic crosses, mix the coconut flour with water in a small bowl until you have a thick paste. Start with 2 tablespoons of water and add more if needed, but be cautious as coconut flour absorbs liquid quickly. The consistency should be pipeable but not runny.
9. Transfer the paste to a piping bag fitted with a small round tip or a zip-lock bag with a corner snipped off. Pipe crosses onto each bun, applying gentle, even pressure for consistent lines.
10. Place the baking sheet in the preheated oven and bake for 20-25 minutes. The buns should be golden brown on top and feel firm to the touch. A toothpick inserted into the center of a bun should come out clean.
11. While the buns are baking, prepare the glaze by combining powdered sweetener, water, and vanilla extract in a small bowl. Stir until smooth and set aside.
12. Once baked, remove the buns from the oven and let them cool on the baking sheet for 5 minutes. This brief resting period allows them to set slightly, making them easier to handle.
13. Transfer the buns to a wire cooling rack. While they’re still warm (but not hot), brush the tops gently with the prepared glaze. This adds a subtle sweetness and gives the buns a beautiful sheen.
14. Allow the buns to cool completely before serving. This cooling time is crucial as it allows the texture to set properly, resulting in a soft, slightly chewy interior reminiscent of traditional hot cross buns.
Enjoy your gluten-free keto hot cross buns with a pat of butter, a smear of sugar-free jam, or simply on their own. They’re delicious served slightly warmed or at room temperature.
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Nutritional Information (per bun, without optional dried fruit)
– Calories: 185
– Total Fat: 16g
– Saturated Fat: 4g
– Cholesterol: 55mg
– Sodium: 110mg
– Total Carbohydrates: 6g
– Dietary Fiber: 3g
– Net Carbs: 3g
– Protein: 6g
Please note that these values are approximate and may vary slightly depending on specific brands of ingredients used.
Notes and Tips
1. Storage: These keto hot cross buns can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze for up to 3 months.
2. Reheating: To enjoy a warm bun, microwave for 10-15 seconds or toast lightly in a toaster oven.
3. Sweetener options: While erythritol or monk fruit sweetener are recommended for their low glycemic impact, you can use other keto-friendly sweeteners according to your preference. Just be sure to adjust the quantity based on the sweetener’s relative sweetness to sugar.
4. Egg-free version: For those with egg allergies, you can try substituting the eggs with a mixture of ground flaxseed and water (3 tablespoons ground flaxseed mixed with 9 tablespoons water). Note that this may affect the texture slightly.
5. Flavor variations: Feel free to experiment with different spice combinations or add orange zest for a citrusy twist. You could also incorporate sugar-free chocolate chips for a decadent version.
6. Serving suggestions: While these buns are traditionally associated with Easter breakfast or brunch, they make a delightful snack any time of day. Pair them with a cup of keto-friendly hot chocolate or a frothy almond milk latte for a cozy treat.
7. Meal prep: You can prepare the dough ahead of time and refrigerate it overnight. Just be sure to bring it to room temperature before shaping and baking.
8. Texture tip: The psyllium husk is crucial for achieving the right texture in these gluten-free buns. Don’t skip it or substitute it without expecting a significant change in the final product.
9. Size matters: For smaller buns, divide the dough into 16 portions instead of 12. Adjust the baking time accordingly, checking for doneness a few minutes earlier.
10. Decoration ideas: For a festive touch, you can add a sprinkle of slivered almonds or pumpkin seeds on top of the buns before baking. Just be mindful of any additional carbs these may add.
Remember, baking with alternative flours can sometimes be tricky, so don’t be discouraged if your first batch isn’t perfect. With a little practice, you’ll be making these gluten-free keto hot cross buns like a pro, impressing friends and family with your low-carb baking skills!
