Healthy Hot Cross Buns (Low Carb and Gluten-Free)

Celebrate a healthier (but still a little decadent) this Easter this year with these low carb gluten-free hot cross buns.  

Made with linseeds, sunflower seeds and almond flour, they will keep your blood sugars stable while providing more nutrition than the store-bought version.

The linseeds and sunflower seeds provide a range of essential minerals, including copper, magnesium, iron, zinc, manganese and phosphorus as well as a solid dose of omega 3 and vitamin B1

Egg will boost your choline, the baking powder provides calcium while the butter and cream cheese add some bioavailable vitamin A.  


One serve provides 300 calories, 7 g protein, 25 g fat and 7 g of net carbs


The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.  



  • 70 g golden linseeds/flax seeds
  • 20 g sunflower seeds
  • 30 g almond flour/meal
  • 2 tsp baking powder
  • 2 tbsp psyllium husk powder
  • Pinch of salt
  • 1 tbsp preferred sweetener (xylitol, erythritol, monk fruit)
  • 60 g butter, cubed
  • 110 g cream cheese, softened
  • 1 tsp apple cider vinegar
  • 2 medium eggs, lightly beaten
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground ginger
  • Zest of 1 orange
  • 20 g currants or raisins or to lower the carbs use 70-90% dark chocolate chips


  • Pre-heat oven to 1800 C/350o F.
  • Prepare a baking tray with baking paper.
  • Use a blender to grind the linseeds, sunflower seeds, almond flour and psyllium husks into a fine flour.
  • Add salt, sweetener, and baking powder and stir to combine.
  • Add butter and rub into dry ingredients until you get a breadcrumb texture.
  • Add cream cheese, eggs, and apple cider vinegar and combine well.
  • Remove one tablespoon of mixture and reserve for crosses.
  • Don’t worry if the mixture seems wet it will dry out as the psyllium husks expand.
  • Stir in the cinnamon, cloves, ginger, orange zest and currants.
  • Split the dough into six even amounts and use wet hands to shape it into 6 buns, place on a lined baking tray.
  • Take the reserved white dough and make twelve even balls.
  • Roll out with your fingers/hands into long string-like strips and make crosses on the buns.
  • Bake for 25 minutes.
  • Serve warm with butter and enjoy! 

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