Looking for a festive treat that won’t spike your blood sugar? These Low Carb Hot Cross Buns are the perfect Easter-inspired indulgence for women managing PCOS. Made with blood sugar-balancing ingredients and free from refined flours and sugars, they’re a delicious way to enjoy a seasonal favourite — without the energy crash.

These buns are soft, lightly spiced, and naturally lower in carbs, making them ideal for anyone following a PCOS-friendly or insulin-conscious lifestyle. Whether you’re planning an Easter brunch or just want a cosy afternoon tea snack, this recipe will satisfy your cravings while keeping your hormones happy.

Macros
Serves 8 | Calories 83.9 (per 1 bun) | Protein 4g | Fats 3.2g | Carbohydrates 9.5g | Fibre 5.8g

Ingredients

• 60 g coconut flour
• 30 g psyllium husk
• 1 teaspoons baking powder
• 3 tablespoons granulated Lakanto
• 1/2 teaspoon salt
• 1/2 teaspoon ground mixed spice
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• 4 eggs – medium
• 250 ml boiling water

Icing Ingredients

• 3 tablespoons granulated sweetener such as Lakanto
• 1.5 teaspoon hot water

Method

1. Preheat oven to 180C.
2. Mix all the dry ingredients in a mixing bowl.
3. Add the eggs and mix.
4. Add the boiling water and mix until evenly combined.
5. Roll into 8 equal balls and place on a baking tray.
6. Bake for 20-30 minutes until golden on the outside and cooked in the centre.
7. Whilst the buns are cooling, mix together the powdered Lakanto & water to form a thick paste.
8. Once the buns have cooled enough, mark each hot cross bun with a cross using the icing.
9. To serve, cut 1 hot cross bun in half and spread butter on each side.