Anzac biscuits are a very popular biscuit here in Australia. We love them here. My mum would make these every single Anzac Day and she makes a great crunchy Anzac biscuit. Erika has always wanted to create a keto friendly Anzac biscuit and I definitely think she has nailed it. She uses coconut flakes to replace the texture of the traditional oats that are normally used and that definitely works.
What are Anzac biscuits?
Anzac biscuits are a very popular biscuit or cookie in Australia, usually made for Anzac Day on the 25th of April in honour of the Australian and New Zealand Army Corps. The traditional recipe includes oats, golden syrup, butter, flour, sugar, bicarb (baking) soda and coconut. It is very common for people to bake Anzac cookies for Anzac Day, however they are also popular all year round and available to buy at the supermarket too.
There are two versions of Anzac biscuits and people are very passionate about liking crunchy Anzac biscuits or liking chewy Anzac biscuits! Erika definitely like a crunchy one and that is Dan’s Mum’s speciality, who is renowned for baking a tin of Anzac biscuits.
With keto baking, when you remove the sugar and the wheat flour it is difficult to get exactly the same texture as traditional baking. So it is important to set your expectations when doing any low carb baking and eating, the result may not be exactly the same as the traditional version, and that is okay! You can still make a delicious biscuit or cookie, it just may be a little different than you are used to.
This keto Anzac biscuit recipe definitely looks and tastes just like a good old homemade Anzac cookie, but it is not a crunchy biscuit. They are soft and morish and we love them! If you are a cookie lover, check out some of our other keto biscuit or cookie recipes below;
Lakanto Monkfruit Sweeteners
Lakanto monkfruit sweeteners are a great natural alternative to traditional sugar, without all the carbohydrates. They are a blend of erythritol and monkfruit, which are both keto-friendly sweeteners. For baking the granulated sweetener options are a great 1 for 1 sugar replacement. In this recipe we are using the golden malt flavoured syrup as a replacement for golden syrup, which is traditionally used in Anzac biscuits.
The Lakanto monkfruit sweeteners products include;
- Classic granulated sweetener
- Golden granulated sweetener
- Baking blend – caster sugar replacement
- Icing powder
- Maple flavoured syrup
- Golden malt flavoured syrup
- Pancake mix
We buy our Lakanto monkfruit sweetener from Woolworths supermarket in Australia, but you can also buy directly from them at Lakanto.com.au.
- The biscuits will not change shape in the oven, so make sure you press them out with a fork or shape them into your preferred biscuit shape before baking.
- We like to make these biscuits all in the one saucepan, but if you prefer to use a bowl you can transfer the browned butter to a bowl and the proceed with the recipe. We just like to minimise dishes!
- You can make the biscuits smaller or larger depending on your preference , it may just affect the cooking time.
- Once the cookies are completely cooled they can be stored in an air tight container.
- If you don’t have flaked coconut you can substitute shredded or desiccated coconut (unsweetened). We prefer the coconut flakes as it gives the texture of oats in a traditional Anzac biscuit.
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You may need –
Tray baking these keto-friendly Anzac biscuits for your family this Anzac Day. It is the perfect way for everyone to enjoy this traditional treat, without eating all the sugar and carbohydrates that come along with the traditional version. Pick up a bottle of the Lakanto golden malt syrup from the baking section in Woolworths and you will most likely have all the other ingredients at home ready to go. The combination of the syrup and browned butter makes a delicious flavoured keto Anzac biscuit!
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- Pre heat the oven to 160C/320F and line a large baking tray with non-stick baking paper
- Place the almond flour, coconut flakes, coconut flour and salt in a bowl and toss to combine. Set aside
- First we want to brown the butter. Place the butter in a small saucepan and heat over medium heat to melt the butter
- As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown. Swirl the pan occasionally to be sure the butter is cooking evenly
- Once the butter is brown in colour and smells nutty and like caramel, remove it from the heat. Be careful not to take the butter too far as it can burn
- Add the Lakanto golden malt syrup to the browned butter, Return to the heat and cook for 2-3 minutes until it has come together and is bubbling
- Sprinkle in the bi carb soda while stirring and the mixture will turn foamy at this point. Remove from the heat
- Add half the dry ingredients into the butter mixture (in the saucepan) and stir to combine. Once combined, add the remaining dry ingredients and stir until completely combined
- Roll into tablespoon sized balls and space evenly on your lined baking tray. You should have approximately 16 biscuits.
- Use a fork to press out each ball to a biscuit shape. They will not change shape in the oven
- Bake in the oven for 12 minutes, until golden brown
- Allow to cool on the baking tray for 5 minutes, and then move to a baking rack to cool competely