Ingredients:
For the buns:
2 cups almond flour
1/4 cup coconut flour
1/4 cup powdered erythritol (or any keto-friendly sweetener)
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
A pinch of salt
3 large eggs
1/4 cup unsalted butter, melted
1/4 cup unsweetened almond milk (or any non-dairy milk of your choice)
1 teaspoon vanilla extract
1/4 cup raisins or currants (optional)
For the cross and glaze:
2 tablespoons coconut flour
2 tablespoons water
1 tablespoon powdered erythritol
A few drops of vanilla extract
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, coconut flour, powdered erythritol, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, whisk the eggs, melted butter, almond milk, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and mix until a dough forms. If using raisins or currants, gently fold them into the dough.
Divide the dough into 6 equal portions and shape them into round bun shapes. Place them on the prepared baking sheet.
Bake the buns in the preheated oven for about 20-25 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
While the buns are baking, prepare the cross and glaze. In a small bowl, mix the coconut flour, water, powdered erythritol, and vanilla extract to form a thick paste. You can adjust the consistency by adding more water or coconut flour as needed.
Once the buns are baked, let them cool slightly. Using a piping bag or a plastic sandwich bag with a corner snipped off, pipe the cross mixture onto the tops of the buns.
For the glaze, mix together the remaining erythritol and a few drops of vanilla extract. Drizzle the glaze over the buns in the shape of a cross.
Allow the glaze to set before serving.
Enjoy your Gluten-Free Keto Hot Cross Buns as a delightful treat during the holidays or any time you’re craving a delicious and keto-friendly baked good!