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Anzac Day
Anzac biscuits were initially known as Soldiers’ Biscuits. After the landing on Gallipoli by Australian and New Zealand troops (the Anzac’s) in World War 1, they were renamed ANZAC Biscuits. Many believed that these biscuits were sent to soldiers on the line, but that isn’t true. In fact, they often featured at fetes and fundraisers, where they were sold to raise money for the war.
Traditionally the ingredients used in these biscuits were oats, sugar, flour, coconut, butter, golden syrup, bi-carb and boiling water. Because of their historical military connection with the ANZAC’s, these biscuits are still often used for fundraising for the returned services league.
The Low Carb Version
Oats, sugar and golden syrup have been replaced in this sugar-free version of Low Carb Anzac Biscuits. Basically, the sugar and processed carbs have been replaced with almonds and a low carb sweetener. There is no compromise on taste though with this recipe. Whilst not exactly the same as the original, these still taste superb and still manage to have a wonderful buttery, slightly caramelized flavor. Low Carb Anzac Biscuits have very little impact on your blood sugar levels, making them ideal for anyone watching their carbs and also for diabetics.
More Delicious Sugar Free Cookie Recipes
If you are looking for some other fabulous low carb cookie recipes, check out these other recipes on this website. All are easy to make and are perfect sugar-free snacks to have on hand for a healthy treat. Low Carb Chocolate Chip Cookies are really lovely, and I also highly recommend you try making some Low Carb Vanilla Macadamia Cookies.
I hope you enjoy this recipe as much as I do.
Prep Time:10 minutes
Cook Time:12 minutes
Total Time:22 minutes Course: Baking, Cakes, Muffins and Sweets, Snacks Cuisine: Diabetic, Gluten Free, Keto, LCHF, Low Carb Keywords: anzac, Anzac biscuit, biscuit, cookie, keto baking, keto cookie, low carb baking, low carb cookie Servings: 22 cookies
Cookie Ingredients
- 1/2 cup Naturally Sweet Erythritol
- 150 gms butter
- 1/2 teaspoon baking soda
- 1.5 cups almond meal/almond flour
- 1/4 cup coconut flour
- 1/2 cup coconut unsweetened- dessicated/shredded or flakes
- 1/2 cup almonds- slivered or flakes
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- A pinch of salt
- 1 egg
Cooking Instructions
Preheat the oven to 175 C/340 F fan forced.
Melt the butter and the Erythritol in a medium sized saucepan on medium heat. Continue to heat until the butter starts to caramelize slightly, for approximately another 5 minutes. Turn the heat off and add the baking powder to the mixture, stirring until it is combined.
Mix all of the dry ingredients together in a large mixing bowl. Stir through the butter mixture and add the egg and vanilla extract. Mix till well combined.
Using a tablespoon measure, shape cookie dough into balls and then flatten into cookies. Lay on a prepared baking tray with a small gap for spreading and bake for 10-12 minutes or until golden.
Allow cookies to cool on the tray before moving to a cooling rack. Cookies will crispen up as they cool if you used Erythritol as the sweetener.
Store in an airtight container.
Nutritional Information
Serving: 1cookie | Calories: 129kcal | Carbohydrates: 2g | Protein: 3g | Fat: 13g | Fiber: 2g
