Not just for Easter, these low-carb hot cross buns can be enjoyed all year round. They're also a great scone substitute when you want a bit of comfort food!
Low Carb
Keto
Clean Keto
Paleo
Gluten Free
Vegetarian
Vegan
Nutrition
Calories: 193kcalCarbs: 1gProtein: 12gFat: 14g
We provide approximate nutritional information for convenience and as a courtesy. Please note that this may vary depending on the products you use. Please read our full nutrition disclaimer for more information.
Ingredients
- 200 g low-carb flour
- 50 g ground almonds
- 1 tsp cinnamon
- 1 lemon zest
- 1 sachet dried yeast
- 50 g rhubarb Chop to small pieces and cook al dente in boiling water
- 300 ml boiled water
- 50 ml double cream
- 25 g butter melted
Instructions
- Preheat your oven to 180°C.
- Add all the dry ingredients into a bowl and mix well.
- Add all the wet ingredients to the dry mixture and mix well to form a dough.
- Knead the dough for a few minutes.
- Divide into 8 rolls and place on a baking sheet. Make sure there's enough space between each roll to allow room for expansion whilst cooking.
- Leave to prove for 1 hour. This will increase your roll size.
- Decorate the rolls with flaked almonds in a cross shape on the top.
- Bake at 180°C for 20 minutes.
Notes
- You could mix this recipe up with some other toppings for a bit of variety.
Tried this recipe?Let us know how it was!
I have not tried this recipe yet, because I find it unclear: when you say 50g rhubarb, do you mean the fresh vegetable or the tinned version?
Also, how small should it be chopped?
Thank you for any clarification!
Hi Erica, either rhubarb works for this recipe. Cut it into bite-size pieces.
You’d never get tinned rhubarb sold without sugar and some form of syrup- unless in America, and then best to avoid any tinned food on a low carb/keto diet anyhow. I have never seen tinned rhubarb in my life. It would be fresh rhubarb, and it’s in season now from Yorkshire. But would also struggle to get low carb flour for sure where I live, so sadly not for me.
Hi Maria, you can get low-carb flour from us: https://old.lowcarbfood.co/shop/low-carb-flour/ we ship to Yorkshire 🙂
Please can you advise what low carb flour? Can I use coconut or almond flour and if so does the weight change?
Hi Jennette,
If you click the link in the ingredients list, it will take you to the page for the flour. We have used our low-carb flour, which is a special blend perfect for baking a variety of low-carb baked goods (find it here: https://old.lowcarbfood.co/shop/low-carb-flour/). Hope this helps.
I love the idea of the recipe but have a severe allergy to rhubarb. Would there be a good substitute please?
Hi Mary, you could try some chopped courgette soaked in fruit tea, that will give the buns some texture.
Let us know how you get on! 😊
Thank you all for the suggestions!
My dough came out very soupy. Is 300ml boiling water correct?
I made these but I altered the recipe a bit. I didn’t have rhubarb so I used a bit of dried fruit and grated ginger. I know it isn’t as low carb but they are still a lot lower than regular hot cross buns. They don’t taste eggy like the bread does so I am going to experiment with the bread recipe. I also made a glaze with granulated sweetener, egg white s whisked with a bit of water. For me they need some sweetener in the mixture. I will also try making this into a fruit bread to toast and have with cheese. I couldn’t post a photo.
Do u need to cook the rhubarb first? Or just chop and add
Hi Vikki! Cust the rhubarb into small chunks and cook until al dente in some boiling water (2 – 3 minutes). We have amended the recipe to reflect this.
I had high hopes for this recipe but it was not to be. The low carb flour mixed well, kneaded well, proved well, even baked well but the the buns were tasteless and texture was awful.
I tried the recipe and they kind of smell like hot cross buns, they taste more savoury and I wished I’d thought to add more cinnamon or perhaps some ginger, otherwise remarkably they came out as really good buns/rolls, lol though there was no instruction on how to glaze the top. But sadly no substitution for the real thing.