Banting Hot Cross Buns

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 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 grass-fed butter


  • ½ cup raisins
  • ½ cup mixed dried fruit peel

White cross mixture:

  • ¼ cup Keto Sweet (blend to resemble fine powder if possible)
  • 2 egg whites

Let's cook


  1. Combine the yeast with the warm water and allow to activate for 5-10 mins.
  2. In a separate mixing bowl combine greek yogurt, eggs and apple cider vinegar, and whisk until combined for approximately 1 minute.
  3. Add Banting Hot Cross Bun Mix and baking powder to wet ingredients slowly, in three parts, alternating with the softened butter. Once combined, it should resemble a sticky dough.
  4. Mix in the raisins and dried fruit peel (optional).
  5. 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.
  6. Cover with a dishcloth and allow to rise for 1½ – 3 hours. Allowing the dough to rise is an important step to ensure the buns are soft.
  7. Once the buns have doubled in size, preheat oven to 180°C and bake buns for 20 mins.
  8. Combine egg whites and Keto Sweet, and whip to firm peaks
  9. Remove the buns from the oven and allow to cool fully
  10. Once cooled, pipe a cross on top of each bun with Keto Sweet mixture
  11. Serve and enjoy!

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