The keto-friendly hot cross buns were OK, but the spice flavors were muted compared to the KAF hot cross buns recipe I usually make, even though there's more spice as a percentage of the dough. The almond flour may be masking the spices somehow. I think using some pecan or sunflower meal for part of the almond flour would probably have improved them.
They took quite a bit longer to bake fully, but that's been true of several recipes from that site.
I tried making some cream cheese frosting with allulose instead of powder sugar, the allulose is smaller grained than granulated sugar but still much larger than powdered sugar so they taste a little gritty, but when you put them on a hot cross bun you don't really notice that. But there's not much frosting on a hot cross bun, so using the allulose version seems a bit unnecessary.
.
