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
- butter
- xylitol
- vanilla
- baking powder
- eggs
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.
Dessicated coconut: This helps give you that chewy texture and a light coconut flavour. Make sure it’s unsweetened dessicated or shredded coconut, like this one.
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.
SAVE KETO ANZAC BISCUITS TO PINTEREST FOR LATER
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.
Ingredients
- 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
Instructions
- 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.
Nutrition Information:
Yield: 20 Serving Size: 1 gramsAmount Per Serving: Calories: 101Total Fat: 9gSaturated Fat: 3gUnsaturated Fat: 0gCholesterol: 21mgSodium: 25mgCarbohydrates: 3gFiber: 1gProtein: 3g
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Great recipe a firm favourite ,thank you.
Made this last year and loved it! Just wondering if it would work replacing butter with coconut oil as I avoid dairy when I can now? Thanks!
No problem at all Kelly! As long as it’s normally a solid coconut oil at room temp, otherwise they might be a bit runny.
@Rachel, I made some with a oil and they were not runny at al
Just popped a batch into the oven, couldn’t resist licking my fingers when I had finished rolling and OMG, raw it tasted just like an Anzac. Salivating waiting for them to finish cooking and cooling!
I have just popped a batch into the oven. Just had to lick my fingers after finishing rolling, OMG they really did taste like Anzacs pre Keto and Coeliac. Sitting here salivating waiting for the batch to cook and cool (just) so I can try one.
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Just wondering what the serving size is in the nutritional facts? Is it per biscuit?
Hi Kelly, yes per biscuit
Thank you
We all love these biscuits. I don’t let mine go as brown so they are soft. So yummy!!! They have a really caramel flavour. Thanks for another great recipe.
The batter was really wet and sticky. One egg would have given me a more typical biscuity dough, were they meant to be wet? Thanks.
They are usually pretty sticky as they dry out further upon cooking and cooling, how did they go for you?
So excited for this keto version so I don’t feel guilty eating biscuits. I did a double batch but only added 1 teaspn stevia, 2 eggs and coconut milk powder as I was out of dess. coconut. I felt 4 eggs would make the dough way too runny. They have come out really well and taste great. Thanks for this great idea for alternate Anzacs. My hubby loves ordinary Anzac biscuits but not almond meal so more for me! Yay!
Can’t wait to try these! Is a serving one or two biscuits?
The serving macros are per cookie, I got about 20 cookies out of the batch.
I used normal peanuts and 1/4 cup of Nativa, very pleased with them.
This is an awesome recipe – this is the 3rd year I’m making them. Yes – gently push the syrup as far as you can – delicious 😋
Learnt a valuable lesson today: never cook a double batch with a new recipe! Very very dry and crumbly. Added more water and an extra egg – still barely edible – sorry to say!
Fantastic recipe. I followed the recipe to the T but the biscuits started burning at about 8 minutes! What did I do wrong ?
Hey Liz, I haven’t had that happen before, very strange. What sweetener did you use? usually things cooking too fast relates to the sweetener if it’s getting a bit too brown. How did they turn out?
It is important to say in what rack of the oven do you place the tray of anzac biscuits- top, middle or lower rack? Thank you.
Hi Rose, I never thought about that! I’m not a natural baker, more of a ‘slap it together’ cook haha. So by default I put everything in the middle rack of the oven so it cooks evenly on top and bottom. Thanks for your comment
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