Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, coconut flour, powdered erythritol, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk the eggs, melted butter, almond milk, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until a dough forms. If using raisins or currants, gently fold them into the dough.
- Divide the dough into 6 equal portions and shape them into round bun shapes. Place them on the prepared baking sheet.
- Bake the buns in the preheated oven for about 20-25 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
- While the buns are baking, prepare the cross and glaze. In a small bowl, mix the coconut flour, water, powdered erythritol, and vanilla extract to form a thick paste. You can adjust the consistency by adding more water or coconut flour as needed.
- Once the buns are baked, let them cool slightly. Using a piping bag or a plastic sandwich bag with a corner snipped off, pipe the cross mixture onto the tops of the buns.
- For the glaze, mix together the remaining erythritol and a few drops of vanilla extract. Drizzle the glaze over the buns in the shape of a cross.
- Allow the glaze to set before serving.
Enjoy your Gluten-Free Keto Hot Cross Buns as a delightful treat during the holidays or any time you’re craving a delicious and keto-friendly baked good!
