Enjoy these soft and pillowy Keto hot cross buns for Easter! These gorgeous, fragrant yeast rolls are gluten free, paleo and taste absolutely delicious – as always, not eggy at all!
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Course
Breakfast
Cuisine
British
Servings
10
Calories
234 kcal
INGREDIENTS
1x
2x
3x
Dry Ingredients
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2 cups / 200g almond flour or ground almonds
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3 tbsp whey protein powder
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3 tbsp psyllium husk powder
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2 tsp baking powder
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1 tsp cinnamon
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optional: zest of 1 orange
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2 tsp inulin
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2 tsp active dry yeast
Wet Ingredients
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2 eggs, large room temperature
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2 egg whites room temperature
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1/4 cup / 50g melted butter
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scant 1/4 cup / 50g greek yoghurt
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1/3 cup / 80g lukewarm water
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1/4 cup / 40g diced prunes
For the Crosses
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2 tbsp coconut flour
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6-7 tbsp water
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1/2 tsp xanthan gum
INSTRUCTIONS
Stir the yeast and inulin into warm water (40 Celsius / 105 Fahrenheit). Cover with a kitchen towel and leave to proof in a warm place for 5-10 minutes. It should start to bubble and thicken.
Combine the dry ingredients (almond flour, whey protein powder, psyllium husk, baking powder, cinnamon and orange zest, if using) in a bowl and set aside.
In a food processor or in a bowl using an electric mixer, whisk the ROOM TEMPERATURE eggs and egg whites, melted butter (make sure it”s WARM and not HOT) and the proofed yeast mixture.
Now ad the yoghurt and the first half of the flour mix. Blend until combined. Then add the second half of the flour mix. The dough will thicken quickly.
Now stir in the diced prunes.
Line a baking tray with parchment paper (I used a round pie dish). Wet your hands and form 10 dough balls. Place them in your dish, leaving space around each as the buns will rise.
Cover again with a kitchen towel and leave in a warm space for 50-60 minutes until the buns have significantly increased in size.
Towards the end of the 50-60 minutes, preheat the oven to 175 Celsius / 350 Fahrenheit.
Now it’s time to make the mixture for the crosses. Mix the coconut flour, water and xanthan gum so you have a soft paste. Fill into a small ziplock bag, snip off one corner and pipe crosses over the buns.
Bake 15 minutes or until the buns start to brown. Then cover loosely with aluminium foil and bake for another 7-10 minutes. Total baking time should be around 22-25 minutes.
The yeast can die in an environment that’s either too hot or too cold. That’s why it’s important to use WARM water, ROOM TEMPERATURE eggs and WARM melted butter. Don’t kill the yeast and end up with hard, tiny rolls.
Don’t miss the step where you proof your yeast. It should bubble, thicken and froth. If it does not, start again with new yeast.
I chose prunes for my buns because they are lower in carbs and sugar than raisins and currants. But by all means, you can use raisins, too!
NUTRITION
Serving: 60g
Calories: 234kcal
Protein: 9.1g
Fat: 16.1g
Fiber: 4.3g
Sugar: 3g