These Keto Anzac Biscuits are a low-carb twist on an Australian cookie that dates back to World War I. Wives and women’s groups sent the original cookies to the soldiers fighting on the front line.
Our Low Carb Anzac Cookies are a little different to the original, swapping out oats and flour for almonds, the sugar for sweetener, and adding an egg to keep it all together.
For Anzac cookies, there are two types of people – crunchy cookie lovers and chewy cookie lovers. Our recipe is perfect for chewy lovers.
Australians and New Zealanders remember those who served their countries on ANZAC Day – April 25th.
For crunchy cookie lovers, I recommend pressing your cookies thinner and baking them in the oven for about 5 minutes longer.
This Keto cookies recipe makes 12 cookies. 1 serving is one cookie.
These low-carb Anzac cookies are best eaten on the day they are cooked as they will soften overnight – which is great if you love chewy cookies!
Ingredients
- ⅔ cup of Flaked Almonds
- ½ cup of Almond Flour
- ½ cup Unsweetened Desiccated Coconut
- ¼ cup of Sukrin Gold
- ¼ teaspoon of Xanthan Gum
- 1 ounce of Salted Butter
- 1 tablespoon of Sukrin Gold Fiber Syrup
- ½ teaspoon of Bi-Carb Soda
- 1 large Egg
How to the best keto Anzac biscuits
- Preheat your oven to 150C/300F. Prepare a cookie sheet by lining with parchment paper.
- Place the flaked almonds on your cookie sheet and toast for 8-12 minutes until crunchy and lightly browned. Set the sheet aside to be re-used for the cookies.
- In a mixing bowl, add the flaked almonds, almond flour, coconut, skin gold, and xanthan gum, and mix well.
- Place the butter and skin fiber syrup in a small saucepan and place over medium heat.
- Once the butter has melted and is starting to bubble, add the bi-carb soda and mix well. The mixture will turn thick and foamy.
- Pour into the dry ingredients and mix in before adding the egg. Mix well.
- Scoop out spoonfuls of the cookie mixture onto the cookie sheet. We make ours about the size of 2 tablespoons.
- Press the cookies into circular shapes about 8mm/ ⅓ inch thick.
- Bake for 12-18 minutes (for chewy cookies) until the cookies are golden brown and feel firm around the edges.
- Enjoy while they are soft and warm or leave to cool for 15 minutes. Store cooled cookies in an airtight container.
Keto Anzac Biscuits
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Ingredients
- 1/3 cup flaked almonds
- 1/2 cup almond flour
- 1/2 cup unsweetened desiccated coconut
- 1/4 cup sukrin gold
- 1/4 teaspoon xanthan gum
- 1 ounce salted butter
- 2 tablespoon sukrin gold fibre syrup
- 1/2 teaspoon bi-carb soda
- 1 large egg
Instructions
- Preheat your oven to 150C/300F. Prepare a cookie sheet by lining with parchment paper.
- Place the flaked almonds on your cookie sheet and toast for 8-12 minutes until crunchy and lightly browned. Set the sheet aside to be re-used for the cookies.
- In a mixing bowl, add the flaked almonds, almond flour, coconut, sukrin gold, and xanthan gum, mix well.
- Place the butter and sukrin fiber syrup in a small saucepan and place over medium heat.
- Once the butter has melted and is starting to bubble, add the bi-carb soda and mix well. The mixture will turn thick and foamy.
- Pour into the dry ingredients and mix in before adding the egg. Mix well.
- Scoop out spoonfuls of the cookie mixture onto the cookie sheet. We make ours about the size of 2 tablespoons.
- Press the cookies into circular shapes about 8mm/ ⅓ inch thick.
- Bake for 12-18 minutes (for chewy cookies) until the cookies are golden brown and feel firm around the edges.
- Enjoy while they are soft and warm or leave to cool for 15 minutes. Store cooled cookies in an airtight container.
Nutrition
If these Keto Anzac Cookies are your jam, you’ll love some of our other cookie recipes;
- Keto Peanut Butter Cookies
- Keto Snickerdoodle Cookies
- Keto Chocolate Chip Cookies
- Keto Shortbread Cookies
- Keto Coconut Wafer Cookies
Adjust the servings above to make a larger batch of this Keto Anzac Cookies recipe.
