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

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

Made with linseeds, sunflower seeds and almond flour rather than plain 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 vitamins B1 and E.  Egg will boost your choline, the baking powder provides calcium while the butter and cream cheese adds 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, baking powder and stir to combine.
  • Add butter and rub into dry ingredients until you get a breadcrumb texture.
  • Add cream cheese, eggs, 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, currants.
  • Split the dough into six even amounts and use wet hands to shape 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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