Hot cross buns LCHF thermomix, sugar free, grain free, gluten free, keto, LCHF, banting low carb friendly

Keto Hot Cross buns (the best!)

SERVES 8

Prep Time
30 minutes
Cook Time
20 minutes

Ingredients

For the buns

1 tsp yeast

2 tsp inulin (Inulin is a prebiotic fibre, its in the recipe to feed the yeast instead of adding sugar, the body treats it like fibre. You can purchase it from health food stores and chemists.

40g warm water

30g chia flour or chia seeds

150g mozzarella

200g almond meal

2 eggs

40g salted butter

30g xylitol/erythritol or sweetener of choice

2 tsp baking powder

15g whey protein isolate

4 tsp mixed spice

4 tsp cinnamon powder

2 tsp ground cloves

For the crosses

100g cream cheese

70g salted butter

30g erythritol/xylitol or sweetener of choice

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This is the keto hot cross bun recipe you have been waiting for!
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 8

Ingredients

For the buns

  • 1 tsp yeast
  • 2 tsp inulin (Inulin is a prebiotic fibre its in the recipe to feed the yeast instead of adding sugar, the body treats it like fibre. You can purchase it from health food stores and chemists.
  • 40 g warm water
  • 30 g chia flour or chia seeds
  • 150 g mozzarella
  • 200 g almond meal
  • 2 eggs
  • 40 g salted butter
  • 30 g xylitol/erythritol or sweetener of choice
  • 2 tsp baking powder
  • 15 g whey protein isolate
  • 4 tsp mixed spice
  • 4 tsp cinnamon powder
  • 2 tsp ground cloves

For the crosses

  • 100 g cream cheese
  • 70 g salted butter
  • 30 g erythritol/xylitol or sweetener of choice

Instructions

Method buns

  • In a small bowl, combine yeast, inulin and water, stir and set aside for later
  • If you have whole chia, mill 20 seconds / speed 9 / mc on, tap lid to knock chia down (skip milling if using pre-ground chia flour)
  • Add mozzarella and almond meal, chop 20 seconds / speed 6 / mc on
  • Add 1 egg, cook 2 minutes / 50 degrees / speed 2 / mc off
  • Add remaining egg, butter, baking powder, yeast/inulin mixture, whey protein isolate, sweetener and spices, mix 30 seconds / speed 4 / mc on
  • Scrape down, mix 20 seconds / speed 4 / mc on
  • Remove all dough, flick the blades clean 1 second / speed 8 / mc on
  • With wet hands, shape dough into 8 balls and lay onto a baking paper lined tray with some space in between for them to grow, you may need to wet your hands a few times, it’s a messy process!
  • Turn your oven on now to 170C, and once its reached temperature the buns are ready to go in
  • Bake approx. 20 minutes until risen and hollow sounding, when you think they’re ready, turn the oven temperature off but leave the fan running and door ajar as slower cooling will result in less chance of the buns deflating
  • Mix up icing for the crosses and put into a piping bag but do not decorate until the buns are completely cooled
  • Store in the fridge in a container up to 6 days or frozen up to 3 months, reheats nicely 15 seconds in the microwave or toasted

Method crosses (icing)

  • Place all ingredients into the mixer, blend 1 minutes / speed 3 / mc on
  • Move to a piping bag and pipe crosses onto your buns once the buns are fully cooled
  • Serve remaining icing with the buns

Non – mixer method

    Method buns

    • In a small bowl, combine yeast, inulin and water, stir and set aside for later
    • Purchase chia flour or mill chia to flour in a spice grinder
    • In a food processor, blend chia flour, mozzarella and almond meal until it comes together as a thick paste
    • Add all remaining ingredients for the buns and blend for a few minutes until everything comes together as a smooth paste
    • With wet hands, shape dough into 8 balls and lay onto a baking paper lined tray with some space in between for them to grow, you may need to wet your hands a few times, it’s a messy process!
    • Turn your oven on now to 170C, and once its reached temperature the buns are ready to go in
    • Bake approx. 20 minutes until risen and hollow sounding, when you think they’re ready, turn the oven temperature off but leave the fan running and door ajar as slower cooling will result in less chance of the buns deflating
    • Mix up icing for the crosses and put into a piping bag but do not decorate until the buns are completely cooled
    • Store in the fridge in a container up to 6 days or frozen up to 3 months, reheats nicely 15 seconds in the microwave or toasted

    Method crosses (icing)

    • Combine all ingredients with a hand mixer or whisk until smooth
    • Move to a piping bag and pipe crosses onto your buns once the buns are fully cooled

    Notes

    This recipe also works as a loaf – check out the recipe here.
    Where to buy inulin and protein powder? Try iherb! 

    Nutrition Facts
    Keto Hot Cross buns (the best!)
    Amount Per Serving (90 g)
    Calories 80
    % Daily Value*
    Carbohydrates 4.4g1%
    Protein 15.6g31%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @thermofoodieandthechef or tag #lchfthermofoodies!

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    6 comments on “Keto Hot Cross buns (the best!)

    Jenny N says:

    Made these yesterday and they are fabulous. The texture and taste are very satisfying. I didn’t even add the crosses and they were still tasty. Thank You

    Thermo Foodie and The Chef says:

    Thanks Jenny, we are so glad you liked them! x

    Ema says:

    Excited to try these.

    Do you know if egg white powder would work as a substitute for the Whey protein isolate?

    Thermo Foodie and The Chef says:

    I havent tried it but i would predict that yes it would work. Let us know how you go!

    Pip says:

    Would Erithritol work in place of inulin?
    I can’t get inulin in lockdown and I really want to try this.

    Thermo Foodie and The Chef says:

    Use a little sugar, its just to feed the yeast

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