Just checking what it looks like when I add some preliminary text above the recipe…

This is the keto hot cross bun recipe you have been waiting for!

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings:

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 erythritol/xylitol 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

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

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

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

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

This recipe also works as a loaf – check out the recipe here.

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.