My Sugar Free Keto Anzac Biscuits are a nice tribute to our Anzacs.
Traditionally made a truck load of sugar along with oats and flour these are just a slightly different version so we can all enjoy a little treat along with our family and friends. If you don’t tell them they are sugar and grain free they may never even know.
I find using the Sukrin products you get a good consistency for the cookie and despite what you may think is a lot os sweetener in these cookies, they are not particularly sweet. That is why I have given you the option of adding just a little cinnamon. While cinnamon is not sweet it enhances the natural sweetness in baked goods like these cookies.
I would love to see a lot of testers trying them out and letting me know what you think and if you have come up with some other versions. I am going to do another crisp version as well but maybe not the way everyone will think of. If I get what I am thinking to work I will be pretty excited.
I hope you love them. Let me know how you go below or if you have tried them with other ingredients, or tried the crispy version.
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A complaint version of an Anzac biscuit that delivers on taste and texture
- 130 g butter
- 50 g Sukrin Gold Fiber Syrup Click link for only Aussie supplier
- 25 g water
- 1 tsp bicarb soda
- 60 g flaked almond
- 50 g desiccated coconut
- 30 g shredded coconut
- 50 g hemp seeds
- 100 g almond meal (for crispy version add an extra 40g almond meal)
- 60 g Sukrin Gold Granular Sweetener
- 90 g Sukrin White Granular Sweetener 1:1
- 1/2 tsp baking powder (omit if making crispy)
- 15 g beef gelatin I use Great Lakes
- 1 tbsp coconut flour
- 1/2 tsp vanilla
- 1/2 tsp cinnamon this is not traditional but adds a nice bit of spice
Preheat oven to 160℃. Prepare large baking trays with baking paper.
Add butter, Sukrin Fibre Syrup and water to bowl and cook
2 minutes/90℃/speed 1
Combine rest of ingredients 15 seconds/reverse/speed 4
Use a cookie scoop and scoop out 14 -16 large balls. Push down and flatten slightly (the mixture will spread in the oven so leave plenty of space)
Cook for 7-8 minutes.
Remove and cool on trays for 5 minutes before lifting onto cooling trays and let cool and set for 1 hour. the cookies will be soft. They will stiffen up as time goes on but still have that chewy consistency.