Soft, lightly spiced, and perfectly sweet—these guiltless hot cross buns are a better-for-you twist on a classic Easter favorite. Made with Scotty’s Everyday Biscuit Mix and Allulose & Monk Fruit Sugar Replacement, they’re low net carb, gluten-free, and easy to make at home.
Hot Cross Buns
Scott Sturgill
Rated 5.0 stars by 1 users
Servings
12 buns
Soft, lightly spiced, and perfectly sweet—these guiltless hot cross buns are a better-for-you twist on a classic Easter favorite. Made with Scotty’s Everyday Keto Biscuit Mix, they’re gluten-free, low net carb, and easy to make at home.
Perfect for Easter brunch or anytime you’re craving a cozy, bakery-style treat
Ingredients
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¾ cup warm water (100–110°F)
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2¼ teaspoons rapid rise yeast (1 packet)
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1½ teaspoons honey or maple syrup (to activate yeast)
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1 package Scotty’s Everyday Keto Biscuit Mix
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⅓ cup Scotty’s Allulose & Monk Sugar Replacement
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1 teaspoon ground cinnamon
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¼ teaspoon cloves or allspice
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¼ teaspoon nutmeg
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¼ teaspoon salt
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⅓ cup currants
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3 tablespoons unsalted butter, melted and slightly cooled
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1 large egg + 1 egg yolk, beaten
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1 egg white (reserved from above)
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1 tablespoon heavy cream
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4 tablespoons unsalted butter, softened
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2 oz cream cheese or ½ cup mascarpone
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¼ cup powdered allulose/monk fruit sweetener (sifted)
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½ teaspoon Scotty’s vanilla extract
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2–4 tablespoons heavy cream
For the buns:
For topping (before baking):
For icing:
Directions
In a small bowl, combine warm water and honey or maple syrup. Stir in yeast and let sit until bubbly and foamy (about 5–10 minutes).
In a large bowl, whisk together the biscuit mix, sweetener, spices, salt, baking powder, and currants.
Add the yeast mixture, eggs, and melted butter. Mix until a soft, sticky dough forms.
Divide into 12 portions using a scoop and place onto a cookie sheet. With well greased hands, roll each into a smooth ball and place into a well-greased muffin tin (or an 8x8 pan). Cover loosely and let rise in a warm place for about 1 hour. Dough will puff slightly.
Whisk egg white with milk or cream and brush over buns.
Bake at 375°F for 20–24 minutes until golden brown and internal temp reaches 200–206°F.
Let cool for a few minutes, then transfer to a rack.
Make icing & finish
Beat butter, cream cheese, powdered sweetener, and vanilla. Add cream as needed.
Pipe crosses onto fully cooled buns.
Recipe Note
Pro Tips (this is your edge)
- Dough should be soft and sticky, not dry
- Do not overbake — this keeps them soft
- Buns won’t rise like traditional dough, but should look slightly puffed
