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
- 1 cup coconut flour
- 1 cup desiccated coconut
- 1 cup almond flakes (or slivers)
- pinch of salt
- ¼ cup monk fruit sweetener
- ½ cup coconut oil
- 1 tsp vanilla essence
- 1 tsp baking soda
- 1 tsp hot water
- Preheat the oven to 160°C/320°F and line a baking tray with baking paper.
- Spread the almond flakes evenly on the baking tray and place in the oven for 5-10 minutes until crunchy and lightly browned. Keep careful watch to avoid them catching and burning. Remove and set aside the almond flakes, keeping the baking sheet to be re-used for the biscuits.
- In a large mixing bowl, blend the coconut flour, almond flakes, desiccated coconut and salt. Set aside.
- Melt the coconut oil in a medium-sized saucepan on medium heat. Stir in the monk fruit sweetener and vanilla mix until well combined, and remove from heat.
- In a small cup or bowl, combine the baking soda and hot water stirring until combined. Stir into the cooled oil mixture.
- Add the slightly cooled oil mixture to the coconut flour mixture, stirring until well combined. Use your hands to mix further. The mixture will appear a bit crumbly and slightly moist.
- Set aside the dough mix in a bowl, cover and place in the fridge for 30 minutes to chill.
- Once the mixture has chilled, use your hands to form balls with the dough. You may need to use firm pressure to get the balls to form together. If the dough is not moist enough, add a little more melted coconut oil as required.
- Place the ball-shaped dough onto the lined baking tray and use the palm of your hand to press to flatten gently.
- Place the tray in the oven and bake for 10-15 minutes, removing them when golden brown. The cookies may appear very crumbly, so be sure to carefully transfer them to a wire rack to cool, this will allow them to firm up and keep their shape.
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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