LCHF Hot Cross Buns

A delicious LCHF alternative to the standard buns for celebrations and gatherings this Easter.

A word from Chef Craig: Try my low carb Hot Cross Bun recipe  and enjoy the festivities of Easter without feeling deprived. Pour on some melted butter, and enjoy the smooth texture – delicious!

A word from the Whole-food Dietitian, Caryn: Each of Craig’s Hot Cross Buns has a beautifully even balance of macronutrients: only 4.5g of carbs, 5g of protein and 8g of fat per bun. A far cry better than our processed packaged supermarket variety which provides 41g carbs, 7g protein and 3g fat – but it doesn’t mean you should eat lots of them to make up for this!

A word from The Fat Professor, Grant: This “bread” treat fits perfectly well with the LCHF lifestyle for optimal health and wellbeing, without shooting your blood sugar and insulin levels sky high. We made these last Easter and will again this year. The boys ate them up with butter added.  So did I….Yum!

Prep time: 10 minutes (additional standing time 10 minutes – chia seeds; 15 min psyllium husk)
Cooking time: 12-15 minutes
Makes: 12-16
Carb count: 4.5g carbs

Bake at: 160 degrees


  • 4 tbsp (60g) Chia Seeds
  • 3/5 cup (150ml) Water
  • 4 tbsp (60g) Butter
  • 6 Eggs, whisked
  • 2 cups (210g) Almond Flour/Ground Almonds
  • 1/3 cup + 1 tbsp (30g) Psyllium Husk
  • 1 tsp (5g) Ground Cinnamon
  • 1 tsp (5g) Ground or grated Nutmeg
  • 2 tbsp Raisins
  • 2 tsp (10g) Baking Powder
  • 1 tsp (5g) Salt

For brushing the buns:

  • 1 Egg yolk
  • 1 tbsp (15ml) Cream

To one side, soak the chia seeds in the water for 10 minutes until they become gelatinous.

Melt the butter in a suitable dish in the microwave or on a stove top. When melted, add the butter to the whisked eggs and then whisk in the chia seeds with their liquid.

Weigh and mix all the remaining dry ingredients together in a large enough bowl to take all of the mixture. Pour the wet ingredients and the raisins into the dry bowl and mix together well. Allow to stand for 15 mins to allow the psyllium husks to absorb the moisture and make the dough pliable.

Once the dough has dried a little, turn it out on to a sheet of cling wrap. Cut another sheet of cling wrap and place this over the top. This is a clever little way to roll out something that might be a bit sticky without having to use extra almond flour which could dry out the mix in the end. Roll the dough to a thickness of around 3cm (inch and a half) and cut out with a pastry cutter – or you can just roll them by hand into little rounds the size you like without having to use cutters.

Mix an egg yolk and a tablespoon of cream together and with a pastry brush lightly brush this mix over the buns, which will give them a golden finish. Leave a little bit of your dough to roll into a long thin dough length and cut it into pieces to the size of your buns to criss cross on the top.

Lastly, place your buns almost touching together so they bake into one batch that you will tear easily into the individual buns leaving the traditional patterning on the sides.

Bake for 12 – 15 mins and cool on a cooling wire.

Join the discussion 32 Comments

  • Terri says:

    I made these but didnt bother with the faff of rolling out and the paper. I just put them in to silicon muffin cups. Much easeir. Yes I also upped the spice. Doubling it and adding mixed spice as well. Nice and fluffy

  • Judith says:

    Is the carb count total carbs or net carbs please?

    • What The Fat? says:

      Hi Judith,

      we try to use net carb data wherever this is available, and not count fibre in the total.

  • Jess says:


    I am struggling to see how the ingredients make only 4.5g carbs per serve?
    Could you provide insight?

    (Super yum by the way)



    • What The Fat? says:

      Hi Jess,

      the carbs in the raisins and any in the nuts will be spread through 14-16 buns; that’s only a few raisins per bun.

  • Rhonda Glass says:

    Hi wondering if we can substitute coconut flour for almond please?

  • Alice says:

    These are fantastic, I just replace the butter with coconut oil to make dairy free. I found they weren’t really hot x bun spicey enough flavour so I ended up using a few teaspoons of cinnamon and 2 tsp of mixed spice, and 1/4 cup Natvia (Stevia, erythritol) and they taste pretty spot on <3

    • Alice says:

      Meant to also say, I don’t bother rolling them out or anything fiddly like that, I just scoop out of the bowl with a half cup and plop onto baking trap/paper all touching each other! They rise/cook perfectly 🙂

  • Regine says:

    I made these yesterday..exactly to the recipe…cooked them in a muffin tray. They taste lovely, have a slight nutty flavour and have a nice texture. Next time I would double the spice measurement to get a bit more authentic Easter bun flavour. They are all ready for Easter morning breakfast…toasted with butter on top. And a brilliant base recipe for other flavours too! Well done.

  • Lee-ann Cordingley says:

    Does anyone know if these freeze well? If I make a batch of 12-16 there is no way I’ll be able to limit myself to just eating 1….! 😀

    • What The Fat? says:

      Hi Lee-ann,
      I don’t know the specifics of freezing these buns, but most LCHF recipes will freeze and reheat better than their flour equivalents, because of the extra density of ingredients. (the high-fat lower-water mix dries less through freezing and reheating than the high-water mix in starchy breads will). Given that we just put some standard hot-cross buns in the freezer for our kids to have later, I would feel confident freezing these, but it would be great if someone could confirm this from experience (I would probably eat them anyway, whether they froze well or not!).

  • Catherine says:

    Have just baked a batch for the first time. Craig you have done yourself proud with this recipe among others. yum!

  • Brett says:

    Substitute the raisins and spices for a couple of cups of grated cheese. LCHF cheese scones!

  • Robin Wilson says:

    Have you tried making these with any oils (maybe coconut or olive) to replace the butter? I’ve many clients who are dairy free, which has made a huge difference to their lives. Guessing leaving out the cream won’t be an issue.

    • What The Fat? says:

      Hi Robin, yes you can – it would mean subbing out the butter and using more or less the same quantity in oil.

  • Marie Moore says:

    I am going to forward this receipe to my younger daughter who is coelic. She also loves to cook so is sure to try this.

  • Brett says:

    1/3 cup +1 tbsp psyllium husk is nowhere near 100g. More like 25 – 30. What’s correct?

  • Tanya Rhodes says:

    Hi there, these sound yum – possible to freeze?? Thanks!

  • Hi
    I have just made the hot cross buns with a different take! I left out the spices ( not that keen on Hot X buns ) and replaced them with home grown and dried basil Amazing! I made them int bapps yah! have savory bread sorted will try different herbs and maybe a little onion next time.
    I had the oveno n 150 so a bit slow to cook needs to be more or on fan bake
    Jeanette Nelson

  • Angela says:

    Can’t wait to make these! What temperature do I have the oven at?

  • Annie says:

    Temperature for baking?

  • Gail says:

    Baking temperature?

  • Janet Brown says:

    Thank you Craig and company. I love your recipes because they suit a British palate and having lived in Scotland for nearly all my life (66 years) I find the US ones too strange at times with ingredients that aren’t readily available. I have been desperately trying to make a grain free version, so thank you very much.

  • Marilyn says:

    So timely, thank you. Already shared with my LCHF daughter.

  • Peggy says:

    Looks great – thanks for supplying an alternative for a well known traditional food. Must try – real soon!

  • Rob Ferguson says:

    Love the idea until I get to almond flour in the recipe. Almonds are great for the fat issues, but ethically they take huge resources to produce – vast amounts of water and energy has to go into producing almonds, so I’m torn between fat and ethics at this point!!

    • What The Fat? says:

      Hi Rob,

      depending where almonds are grown, water might not be an issue – I understand it is an issue in California, where water is naturally short, but here in NZ we give water away. Most of our rivers run largely unused into the sea, and we don’t consider that water lost, because it comes back as rain. Most of our almonds probably come from China – I’m not sure what the situation is there, but growing methods are likely to be different.
      There are probably many things we eat that have large production costs relative to the calories they supply, which we don’t even know about.

  • Antony Carter says:

    Thank you.

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