Low Carb Buns
- March 19, 2026
Low Carb Buns
Low Carb Hot Cross Buns Recipe
I have loved Hot Cross Buns every Easter since I was a child, although I did pick out the raisins
until I was in my 30’s! Then I found them too sweet in my 40’s and gave them up. Now in my 60’s I
am delighting in these sugar-free, low carb Hot Cross Buns, just as scrumptious as they have
always been especially toasted with butter or cream cheese, yum!
If you prefer you can substitute the spices for a tablespoon of mixed spice. I like the crunch of seeds but do omit them if you prefer. Remove the apple and use a sweetener for less carbs.
Ingredients
Serves :4
Makes 8 buns
20g (¾ oz) coconut flour
10g (¼ oz) psyllium husks
60g (2 ¼ oz) golden flaxseed, ground
2 tablespoon seeds, such as pumpkin, sunflower or sesame (optional)
2 tablespoons xylitol, erythritol, allulose or honey
1 tablespoon ground cinnamon
2 teaspoons ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 teaspoon gluten-free baking powder
1 medium egg
1 small apple, finely diced
1 teaspoon finely grated orange zest
1 teaspoon finely grated lemon zest, optional
50g softened salted butter or use unsalted with a pinch of salt
2 teaspoons vanilla extract
For the crosses
2 teaspoons coconut, cornflour or wheat flour
Melted butter for a shiny glaze
Use a large metal spoon to mix all the dry ingredients together in a large mixing bowl. Next crack
the egg into the bowl and add 160ml (5 ½ oz) cold water; stir through with a large spoon. Add the
remaining ingredients and mix thoroughly.
When the dough is well combined, use your hands to
bring it into a ball. It will thicken all the time as the water is absorbed. Now weigh the dough and
divide it by 8. My dough weighs about 500g so each roll should be made from 62g dough.
Preheat the oven to 220 °C/ 200 °C fan/ 435 °F/gas mark 7 and grease a baking tray with a little
oil. Use lightly oiled hands to roll the dough into balls and lay onto the baking tray spaced 2cm (1in)
apart. Flatten the tops a little.
Mix the flour of your choice with just enough water to obtain the
consistency of thick cream. Use a teaspoon to drizzle it in two lines over each bun to form the
crosses.
Bake for 25 minutes or until lightly browned and firm to the touch. Remove from the oven and
leave to cool on a rack. Use a brush to lightly cover the buns in melted butter to give them a shine
before serving.
Per Serving:
Per roll with apple and honey: 8g net carbs, 5g fibre, 4g protein, 11g fat, 160kcal Per roll with apple and sweetener: 3.6g net carbs, 5g fibre, 4g protein, 11g fat, 143kcal Per roll with sweetener and no apple: 1.5g net carbs, 5g fibre, 4g protein, 11g fat, 133kcal