Low Carb Hot Cross Buns

By Luke Hopkins  , Print

March 13, 2018

Our take on the classic Hot Cross Bun has just 14g of carbs! That’s around 70% LESS than a traditional hot cross Bun – we all know you can never have just one hot cross bun!!!

  • Yields: 6 Hot Cross Buns


Ingredients for Buns

170g of Protein Muffin Mix (half a bag)

1 cup (90g) of shredded coconut

1/4 (40g) cup sultanas

1/4 (40g) cup currants

Pinch bicarb

2 eggs

1/2 cup water

2 tsp cinnamon

2 tsp mixed spice

Optional - 1 Tbsp sweetener of choice

Ingredients for Crosses (Optional)

12 large white chocolate buttons (chopped in 1/2) 2 per bun (20g)



1Preheat your oven to 180 degrees celsius.

2Spray a silicon muffin tray with oil, or line with muffin wrappers - ready for 6 hot cross buns.


1Combine the Protein Muffin Mix, coconut, sultanas, currents, and bicarb in a large bowl (NOT cinnamon / mixed spice)

2In a small bowl whisk together eggs and water

3Pour the egg mixture into the dry mix and gently stir to combine.

4Sprinkle cinnamon and mixed spice on top of mix and fold through 3 times (this creates a swirl effect)

5Portion the mixture into the 6 muffin tins.

6Using a spatula, potato masher or anything you can find – mark each hot cross bun with a large X indent.

7Place in oven and bake for 15 minutes.

The Crosses

1When the timer goes off for the hot cross buns, carefully insert the large white chocolate buttons into the buns to make 2 crosses. (2 buttons per bun)

2Bake for another 5-10 minutes until the chocolate is slightly golden.

3Remove from oven and tins, cool on a baking rack.

4You may need to run a butter knife around the edges whilst warm so they don’t stick to tin.


1Please store your Low Carb Hot Cross Buns in fridge for 5 days or freezer for 6 months.

2Hot Cross Buns are best enjoyed warm with butter 🙂


Nutrition Facts

Serving Size1 Hot Cross Bun
Total Fat20.1
Saturated Fat9.9
Net Carbs14.5

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