Traditional Anzac biscuits are packed full of sugar, but not ours! Using natural sweeteners to satisfy the sweet-toothed and almond flakes for a nutritional punch. These are definitely one for a treat, so be sure to share them around!
The Anzac biscuit (named after Australian and New Zealand Army Corps) has been around for 100 years ago, which means they’re even older than the choc-chip biscuit!
They first made their appearance during WW1, as they made the perfect biscuits to send to soldiers in care packages to provide them with a little something from home to boost morale.
The recipe has changed many times since then, but the one thing that undeniably makes them Anzac biccies is that the recipe is almost always egg-less. No eggs meant they kept their taste and long-life qualities on a long journey.
Traditionally, we’d use golden syrup to bind the ingredients, but that's off-limits for a low carb recipe (as it’ll spike your sugar levels), so we’ve had to get creative.
Additionally, the rolled oats we all know and associate with Anzac biscuits are also a low carb no-go, so the secret to this delicious low carb treat is the toasted almond flakes, which replicate the texture of oats.
We hope you enjoy our low carb version of the Anzac Biscuit. Did we mention they’re also dairy-free, sugar-free, gluten-free AND keto-friendly!
Preparation time: 15 mins Cook time: 20 mins Serves: 10
Tip: Add slightly more coconut oil (or an egg) if your mixture is too dry. It should be more crumbly than regular dough, so don’t add too much extra, just enough so that the mixture binds together.
Tip: If you want to make this recipe with almond flour, follow a 3:1 ratio of almond flour to coconut flour. This will give the biscuit a less crumbly texture. Be sure to add an egg to bind the mixture.
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