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Hot Cross Buns on white plates on a table.
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Grain-Free Hot Cross Buns

This hot cross buns recipe with icing is not only fluffy and perfectly sweet, but they're also grain-free, gluten-free, and paleo! A perfect breakfast or dessert for Easter or any holiday season. 
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: baking, buns, grain free, paleo
Servings: 6 buns
Author: Tisha Riman


  • 1 cup boiling water
  • 1 1/4 cup almond flour
  • 5 Tbsp ground psyllium husks
  • 2 tsp baking powder
  • 1 1/4 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp allspice
  • 3 egg whites, room temperature
  • 2 tsp apple cider vinegar 
  • 1/2 tsp vanilla
  • 1/2 tsp salt
  • 1/2 cup cranberries
  • 1/4 cup chopped apricots 
  • 1 egg yolk

For the glaze:


For the buns:

  • Preheat oven to 350F and line a baking sheet with parchment paper. 
  • In a small pot or kettle, bring water to a boil.
  • In a large bowl, mix together almond flour, ground psyllium, baking powder, cinnamon, nutmeg, and allspice.
  • In a medium bowl, use a hand mixer to whisk together egg whites, apple cider vinegar, vanilla and salt until soft peaks form. 
  • Stir in hot water and egg mixture to dry ingredients, until fully combined. Add in cranberries and chopped apricots. 
  • Roll dough into 6 round buns and place on the baking sheet, evenly spaced. 
  • Brush with egg yolk. Bake 40-50 minutes until golden brown and cooked through. Cool completely.

For the glaze:

  • In a small pan, melt together all ingredients. 
  • Pour into a piping bag and pipe onto the buns, or use a spoon and drizzle on top.


Serving: 1bun