Banting Hot Cross Buns

Adapted from Sally-Ann’s famous Big, Big Banting Loaf, our Hot Cross Bun Mix is a banting-friendly pre-mix that allows you to bake and enjoy the ‘traditional taste’ of Easter, with less than 1g net carbs per bun. This mix is deliciously spiced with cinnamon, nutmeg and mixed spice, and is sweetened using our Sally-Ann Creed® Keto Sweet. Topped with a Keto Sweet glaze, these buns will become a household favourite. To uphold the Easter tradition and add extra flavour, we recommend adding  raisins and mixed dried fruit peel.

What you need

  • 1 bag Sally-Ann Creed® Hot Cross Bun Mix
  • 10g active dry yeast
  • ¾ cup warm water
  • 6 TBSP (90g) double cream greek yogurt
  • 4 eggs (room temperature)
  • 2 TBSP apple cider vinegar
  • 6 TBSP (90g) salted butter


  • ½ cup raisins
  • ½ cup mixed dried fruit peel


  • ¼ cup keto sweet (blend to resemble fine powder)
  • ¼ cup water
    Combine to make a runny glaze

Flour paste:

  • 75g flour of choice
  • 5 TBSP water
    Combine adding water 1 TBSP at a time to make a thick paste

Let's cook


  1. In a large mixing bowl combine greek yogurt, inulin, and warm water together.
  2. Mix in active dry yeast and cover with a dishcloth. Set aside to allow for the yeast to activate.
    (This process takes about 5-10 minutes. The yeast mixture should start bubbling. Bubbles mean the yeast has been activated and is ready for use.)
  3. Add the eggs and apple cider vinegar to the yeast mixture, and whisk until combined for approximately 1 minute.
  4. Remove xanthan gum and baking powder pouch and combine with Hot Cross Bun Mix.
  5. Add Hot Cross Bun mixture to wet ingredients slowly, in three parts, alternating with the softened butter. Once combined, it should resemble a sticky dough.
  6. Mix in the raisins and dried fruit peel (optional).
  7. With slightly wet hands, shape dough into 12 buns (approx. 1 dessert spoon measure) and place on baking paper or a greased oven tray. Space the buns out, as they double in size.
  8. Cover with a dishcloth and allow to rise for 1½ – 3 hours
    Note: Allowing the dough to rise is an important step to ensure the buns are soft.
  9. Once the buns have doubled in size, preheat oven to 190°C and bake buns for 10 mins.
    Optional step: Make the flour paste by adding water 1 TBSP at a time to flour. Remove the buns from the oven and pipe a cross on top of each bun.
  10. Turn the oven down to 170°C and bake the buns for a further 35 mins.
  11. Once baked, while still hot, glaze the buns with keto sweet icing and allow to cool fully.
  12. Serve and enjoy!


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Products used in recipe


Banting Hot Cross Bun Mix


Out of stock


Keto Sweet


Apple Cider Vinegar 250ml


In stock