Low Carb Hot Cross Bun Recipe

  • Prep time:15 mins
  • Cook time:20 mins
  • Servings:10

Want to join in the Easter festivities, but don’t have much of a sweet tooth? We’ve developed our own take on the classic, with a twist: introducing our deliciously savoury, low carb hot cross bun recipe! 

These low carb hot cross buns are just 263 calories per serving and are suitable for fasting days and those following a keto diet. They’re batch-cookable and super easy to prepare, so be sure to save this for the upcoming festivities. 

Swapping regular flour for ground almonds (also known as almond meal) in this recipe makes it a great gluten-free recipe to save for Easter if you have a wheat intolerance. Ground almonds (or almond meal) is also a great low carb alternative to regular flour. This low carb hot cross bun recipe contains just 1g of carbs in each bun, so you know it won’t spike your blood sugars or kick you out of ketosis any time soon. 

Don’t be fooled though, despite being low carb these buns are super satiating; the mozzarella, cream cheese and eggs all contribute to the high 13.9g protein content which helps keep you feeling full and satisfied. Not only that, but mozzarella is also a good source of probiotics, helping keep your gut as happy as your taste buds this Easter! 

For more low carb recipes, get started with a 7-day free trial of The Fast 800 Programme, where we have over 700 mouth watering recipes and a collection of brand new, member-exclusive, Easter recipes.

Nutrition facts(per serving)


  • 350g mozzarella, grated
  • 70g cream cheese
  • 200g almond meal / ground almonds
  • ½ tsp allspice
  • ½ tsp chilli flakes
  • 1 tsp paprika
  • 1 tbsp baking powder
  • 2 eggs (for buns)
  • 1 egg (for glaze)
  • sesame seeds for top (optional)


  1. Preheat the oven to fan forced 180°C/200°C/400°F/Gas mark 6. Line a baking tray with paper.
  2. In a large microwave safe bowl, add the mozzarella and cream cheese. Microwave in 20 second intervals until the cheese is melted - stir regularly. 
  3. Once melted, mix the cheeses together until smooth. 
  4. If you have a food processor, transfer this mix and add the dry ingredients and eggs for buns - pulse until it comes together, forming a dough. 
  5. If you don’t have a food processor, you can mix the dry ingredients and eggs for buns into the cheese without one - use your hands to squish and mix until it forms a dough.
  6. Using slightly wet hands, separate the dough into 10 portions and roll them into balls. Place onto the baking tray. 
  7. Whisk the remaining egg and brush onto the top of the buns. If you wish - sprinkle sesame seeds in a cross shape on the top of the buns.
  8. Bake for 14-17 minutes, until golden brown on top (rotate the tray after 10 minutes for even browning). 
  9. Remove from oven and allow to cool for a few minutes before serving.


  • Not a fan of chilli? Leave out the spice mix and swap for chives, parsley or basil instead.
  • Non-fasting day? Serve as a side for many of our soup or stew recipes. 
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat and serve.
  • Batch cook and freeze in portions for up to 2 months. Defrost and reheat before serving.
  • Some brands of cheese (including mozzarella) may contain rennet so are not strictly vegetarian. Check the product you buy uses vegetarian ingredients. Brands vary, it is always important to read labels first.
  • If following a gluten free diet, please check the label of the baking powder to ensure there are no sources of gluten.

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