Keto Hot Cross Buns by Keto Happy Co toasted with butter and keto jam

Keto Hot Cross Buns

keto hot cross buns by keto happy co toasted with butter and keto jam

If you want a quick keto hot cross bun, you can't go past @sweetandsavouryketo recipe for Chocolate Hot X Buns!  It is simply the Daily Bread rolls recipe on every packet plus:

4tbsp cocoa,

2 tbsp Sweetest Ding,

2 tbsp orange rind,

1/4 cup keto chocolate chips!

If you need the real deal, I have the recipe for you!  It tastes exactly like a hot cross bun should; soft, spicey and best toasted with lashings of butter.  Just like any proper hot cross bun, our yeasted keto hot cross buns require a little patience.  They need to rise for anywhere between 1 and 3 hours before you bake.  However, for a small time investment, you will be rewarded with perfectly delicious keto hot cross buns that taste like their carb-loaded equivalent.  Yes they freeze well, so I totally recommend making a double batch to freeze down for frosty mornings when you lack the motivation to get to work on time!

Although I have been making these buns for years, this is the first time I've ever shared my recipe and I am so excited for you to try them!


1 tbsp active dry yeast

1 tbsp FOS, inulin or honey etc to feed yeast 

1/2 cup tepid water

1/4 cup sour cream

1/4 cup (60g) butter cubed

3 large eggs + 1 more to glaze buns

zest of one large orange

2 1/2 cups Perfect Porridge

35g collagen powder I used Age Reverse by Thin Lizzy but any will do

3 tbsp psyllium husk powder (optional or replace with Perfect Porridge)

3 tbsp Sweetest Ding

2 tsp xanthan gum

2 tsp baking powder

2 tsp cinnamon

1/2 tsp ground allspice

2 pinches ground nutmeg, ginger, salt

1/2 cup sultanas or keto choc chips (optional but recommended! yolo!)

Make sure all your ingredients are room temperature before you start!  Anything cold will stop the yeast from proofing!  If psyllium husk upsets your gut, skip this ingredient out and replace with 3 tbsp Perfect Porridge. 


Dissolve your honey, FOS or inulin into the warm water. Stir in 1 pinch of ginger and room temp sour cream then sprinkle over yeast and cover with a tea towel and set aside to proof.

Mix all remaining dry ingredients in a bowl and set aside. Line your tray and set aside. Check the yeast is bubbling nicely, if not discard and start yeast proofing again.

Lightly beat 3 eggs and add in orange zest. Mix in yeasted water. Add in the dry ingredients slowly on a low beater setting. Add in the butter until it is completely mixed through. Turn off the machine and fold in your sultanas or choc chips.

Wet hands with water to shape 8 buns (it’s fine if they are touching) into your lined tray. Leave your keto hot cross buns to rise in a warm space until they have doubled in size.  This usually takes 2 hours on the bread proofing setting on my oven but in my old hot water cupboard 1 hour, 3 hours at my Mums!  Check on them hourly!

When they have doubled in size, turn your oven to 190c fan bake. Brush the tops with egg wash then bake for 10min. Then turn down to 180 for a further 25-35minutes or until tops are dark brown and skewer comes out cleanly.

For the white cross you could use melted keto white chocolate or a quick frosting made with a little Sweetest Ding + cream cheese piped into a cross.

Serve cut in half, toasted with lashings of butter! Enjoy!!

Back to blog