Chewy, packed with almonds and just a little crispy on the outside, these Keto ANZAC Biscuits are so simple to make but SO satisfying. Ready in 25 minutes and delicious straight out of the oven!
Before you scroll to the recipe, below I’ve tried to answer any questions you may have, including storage tips, sourcing ingredients and substitutions
If you make this recipe please leave a review ⭐️⭐️⭐️⭐️⭐️
Usually loaded with sugar, oats and more sugar, my Keto ANZAC Biscuits recipe retain that crunchy yet chewy texture without all the carbs.
ANZAC Day in Australia is a solemn day. It’s when we pay homage to the Australian and New Zealand Army Corp, and commemorate all those who served and died in all wars, conflicts, and peacekeeping operations on behalf of our beautiful country.
While it’s a very solemn day overall, one positive thing about this time of year is Keto ANZAC Biscuits.
For our American readers, this biscuit is what you would call a cookie.
So I guess if you took these out of Australia, you might call them an Keto oat cookie – without the oats of course.
Keto ANZAC Biscuits Summary
- Ingredient tips
- Recipe tips
- Substitutions and sweetener tips
- Storage tips
- How many carbs in Keto Anzac Biscuits?
I am not getting into any arguments about whether these Keto ANZAC Biscuits should be hard and crunchy or soft and chewy – hard biscuits are un-Australian 😉
Just kidding of course, cook them to your liking!
Ingredients for the Keto ANZAC Biscuits Recipe
- almond flour
- dessicated coconut
- flaked almonds
- baking powder
As always, using the best quality ingredients you can afford is key to the best flavour.
Substitutions and Ingredient tips
While all of the ingredients required are easy to source, this Keto cookie recipe base also lends itself to substitutions to create the flavour you want!
Almond Flour: This recipe won’t really work with coconut flour, as its so much drier so you can’t use much of it. I recommend sticking with fine, blanched almond flour, and I get mine from iherb. You could also grind your own up in a food processor using blanched almonds, just make sure you grind it really fine!
I’ve had a reader try this with hazelnut flour too which they said worked out perfectly, just remember it will be a bit higher carb.
Flaked Almonds: This is the secret to replicating the texture of oats in the traditional ANZAC Biscuits. The flaked almonds go nice and soft. If you didn’t mind about diverging from the traditional texture, you substitute for some chopped macadamias or even hazelnuts! I’ve tried it with chopped pecans and walnuts before too, delicious.
Butter: salted or unsalted, if you go with unsalted I suggest adding a pinch of salt. A little salt brings out the sweetness in baked goods.
Xylitol: Any keto sweetener that you prefer will work well for this recipe. I use Xylitol for everything but it is toxic to dogs so be careful! I have been using NOW Brand xylitol for years and love it. You could use an erythritol or monk fruit blend as well. I’m not a fan of stevia as it gives an aftertaste, which these sweeteners tend not to.
Vanilla: essence, beans or paste are all fine! I like to use this delicious organic vanilla essence. Buying quality vanilla is key to a lot of flavour added to your keto baking.
Recipe and Baking Tips for Keto ANZAC Biscuits
This recipe follows the traditional method of creating a bubbly caramel to give it great flavour. Here’s some simple tips for success;
- Make sure your almond flour is fine. If it’s looking a little clumpy, whisk it to break up lumps or put through a food processor.
- Mix your dry ingredients together first to ensure they are spread out evenly.
- Let the saucepan on the stove simmer until it starts to go nice and golden. Keep an eye on it though to ensure it doesn’t burn and go bitter!
- Taste a little of the final batter for salt. You could even sprinkle a little salt on top before baking for a lovely salted caramel style flavour.
- The biscuits don’t spread too much in the oven, so make sure to press them down.
- Cook until just starting to turn golden around the edges. They’ll be a little soft and chewy!
- Best eaten warm, straight out of the oven but they will be a little crumbly. They firm up and get even chewier when cold.
Storage tips for Keto ANZAC Biscuits
Fridge: Store in an airtight container. They last weeks, but I bet they don’t last that long!
Freezer: Perfect to freeze, wrap in tin foil and let defrost in the fridge before enjoying.
How many carbs in Keto ANZAC Biscuits?
As you will see in the nutrition panel below, this Keto ANZAC Biscuits recipe has 3 grams of carbs and 1 gram of fiber per cookie, so only 2 grams of net carbs.
Snacks on Keto are always a sometimes treat, make sure you are balancing these with a healthy, nutritionally balanced keto diet the rest of the day.
OTHER KETO BAKING RECIPES YOU WILL LOVE
If you’ve got the Keto Baking itch, here’s some other tasty recipes you will love!
Enjoy, and Lest We Forget our ANZACs.
Keto ANZAC Biscuits
Soft, buttery and chewy – everything an ANZAC Biscuit should be without the huge amounts of carbs.
- 1 cup almond meal the finer the better
- 1 cup dessicated coconut unsweetened
- 1 cup flaked almonds or walnuts or pecans chopped
- 50 grams butter
- 1/3 cup xylitol
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon water
- 2 eggs
Preheat the oven to 150C / 302F. Prepare two cookie sheets by lining with baking paper.
In a large mixing bowl, add the almond meal, coconut and almonds or other nuts. Mix to combine.
In a small saucepan, add the butter, xylitol and vanilla. Place over medium-low heat and melt completely, stirring regularly. Let simmer for 4 – 7 minutes until golden brown and smelling like caramel.
Remove from heat and stir in the baking powder and water to the melted butter. This will bubble up a bit, continue stirring until it is completely incorporated.
Stir the butter mixture through the dry ingredients, and then add the two eggs and mix thoroughly to combine.
Roll tablespoon sized balls out and place on the baking sheet. Flatten the balls out to your final cookie size (note these barely spread in the oven, so you don’t need too much room in between them).
Bake for 15 – 17 minutes until golden brown, depending on your thickness. Allow to cool for 5 minutes. (18 – 20 minutes cooking time for you crazy people who like crunchier biscuits!)
Enjoy still warm or keep in an air tight contained for up to a week, and be thankful for our beautiful country kept safe by our ANZACs, past and present.