This is the Keto Store NZ Gluten free Keto Hot Cross Buns recipe from 2022.
We have superseded it with our 2023 pre-mix (that contains gluten) available here
This recipe was developed after making 9 of the existing hot cross bun recipes that were out there and not being truly satisfied with any of them. Some were truly just horrible! 

While it does contain loads of ingredients, each adds a unique aspect to the mixture, it makes perfection. After all, Easter comes but once a year, so why settle for anything less?

Dry Ingredients (* available here at the Keto Store NZ)
1 + 1/4 Cup Almond Flour*
2 Tablespoons Coconut Flour*
1/4 Cup Whey Protein Isolate Unflavoured*
1 teaspoon Vanilla Flavour It Inulin*
1/4 Cup Monkfruit Erythritol*
1/3 Cup Psyllium Husk flakes* (not powder!)
2 teaspoons Baking Powder*
2 teaspoons Instant Yeast*
1/2 teaspoon Xanthan Gum*
2 teaspoons Cinnamon
1 teaspoon All Spice
1/2 teaspoon Nutmeg
1/4 teaspoon Cloves
1/4 teaspoon Ginger (optional)    
3 Tablespoons halved Golden Berries*, pre-soaked in 2 Tablespoon Allulose* + 2 Tablespoons boiling water.
1 Tablespoon orange zest, pre-soaked in 2 Tablespoons Allulose* + 2 Tablespoons boiling water.  
Wet Ingredients
56g Butter melted
4 whole eggs + 2 egg whites (you can use whole egg powder* and egg white powder* to make this more cost effective and convenient)
1/2 Cup Milk of choice

Tips: We would not recommend substituting psyllium husk with the powder as it substantially changes the texture, making it incredibly dense.
This recipe can also be made into a loaf. 

Method
1 - Melt 56g butter and set aside to cool down
2 - In a large mixing bowl add in all the dry ingredients listed above, including any soaked fruit and orange zest. 
3 - In a separate mixing bowl add 4 whole eggs + 2 egg whites and stir
4 - Add the cooled melted butter to the egg mixture
5 - Microwave the 1/2 Cup milk for 50 seconds to warm through
6 - Add the egg mixture to the dry ingredients and then add in the milk, stir to combine. 
7 - Place a paper towel over the bowl and let it rest 10 minutes for the psyllium husk to soften up. This is a vital step to achieve the best texture.
8 - Preheat the oven to bake at 180C 
9 - Oil spray a baking dish or line an oven tray with baking paper
10 - With wet hands roll the dough into balls and smooth over the top
11 - Place into the dish or onto the tray leaving 1cm between
12 - Bake in the middle of the oven, checking them at 20 minutes. 
13 - Should a skewer not come away clean, give it another 5 minutes, setting a timer. 
14 - Remove from the oven and leave to cool in the baking dish or on the oven tray.
15 - When cooled, pipe icing on for the crosses.   

Ingredient Ordering Tips: We sell some of the ingredients in varying sizes to make this taste sensation, and have compiled them here for your ease of ordering. To purchase click under the Ingredients field above, simply select each and add them to your cart. And should you get your delivery and go "what the heck did I get that for again?" just look at your order email; the name of this recipe will be right there to prompt you :) too easy 

Storage: Airtight container pantry for 4 days, fridge for 10 days, freezer 3 months.  

Serving size: This recipe made 15 when using an ice-cream scoop to shape the dough or 8 jumbo sized hot cross buns. It really depends on your personal preference as to the size you make them : )  

Contents and Macros per 1/15 hot cross bun 
• if including golden berries Net Carbs 1.9g, Fibre 2.7g, Protein 3.4g, Fat 4.6g, Energy 306kj
• if Fruitless - Net Carbs 1.1g, Fibre 2.6g, Protein 3.3g, Fat 4.5g, Energy 292kj

Allergens: Almonds, tree nuts. Dairy from butter.  

Gluten free: All the ingredients used are naturally gluten free, however you'd want to make sure you're using gluten-free baking powder.