keto anzac biscuits lchf banting low carb high fat thermomix thermofoodies ketokids keto

Chewy keto ANZAC biscuits!

SERVES 12

Prep Time
5
Cook Time
20

Ingredients

An ANZAC biscuit is traditionally made using rolled oats, flour, sugar, butter, golden syrup, bicarb soda, boiling water, and desiccated coconut. The biscuits were sent by women to soldiers in WWI in the Australian and New Zealand Army Corps (ANZAC) because the ingredients did not spoil easily (mostly due to the high sugar and fat content acting as a preservative).

In honouring those who fought, but adapting to the need to reduce sugars in the modern day diet, we have created this delicious and chewy ANZAC biscuit recipe. Although they dont have the burnt sugar/golden syrup flavour, they certainly hit the spot with a cup of billy tea down by the billabong under the shade of a coolabah tree....

INGREDIENTS

100g almonds (or almond meal for conventional method)

1 Tbs (15g) chia seeds

1 Tbs (15g) gelatin powder

30g erythritol or xylitol or 20g natvia

30g desiccated coconut (or 15g coconut flour)

1/4 tsp bicarbonate soda

50g salted butter

50g water

An ANZAC biscuit is traditionally made using rolled oats, flour, sugar, butter, golden syrup, bicarb soda, boiling water, and desiccated coconut. The biscuits were sent by women to soldiers in WWI in the Australian and New Zealand Army Corps (ANZAC) because the ingredients did not spoil easily (mostly due to the high sugar and fat content acting as a preservative). In honouring those who fought, but adapting to the need to reduce sugars in the modern day diet, we have created this delicious and chewy ANZAC biscuit recipe. Although they don’t have the burnt sugar/golden syrup flavour, they certainly hit the spot with a cup of billy tea down by the billabong under the shade of a coolabah tree….

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Finally a keto ANZAC biscuit that tastes like the real thing! Both thermomix and non thermomix instructions, chia, almonds, butter, coconut, sweetener and gelatin make for an amazing chewy biscuit for any occasion.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Sweet
Servings: 12

Ingredients

  • 100 g almonds or almond meal for conventional method
  • 1 Tbs 15g chia seeds
  • 1 Tbs 15g gelatin powder
  • 30 g erythritol or xylitol or 20g natvia
  • 30 g desiccated coconut or 15g coconut flour
  • 1/4 tsp bicarbonate soda
  • 50 g salted butter
  • 50 g water

Instructions

  • Preheat oven to 170C fan forced, line a large tray with baking paper
  • Place almonds, chia, gelatin, sweetener, coconut and bicarb soda into the mixer, blend 8 seconds / speed 6 / mc on
  • Add butter and water, cook 2 minutes / 100 degrees / speed 2 / mc off
  • Dollop mixture onto baking paper, making 12 rough biscuit shapes, flatten gently. Alternatively bake as a slice in a small loaf or slice tin.
  • Bake 20 minutes, turning the tray half way. Times here can vary, you want them evenly golden brown all over, the colour of an almond skin. Slice will take longer but time will depend on your tin size and oven, cook until golden brown all over.
  • Allow to cool, store in an airtight container in the pantry or in the fridge they’ll go a bit harder. Store up to 7 days or freeze 3 months.

Traditional instructions

  • Preheat oven to 170C fan forced, line a large tray with baking paper
  • Use purchased almond meal or blend almonds in a blender until almost the consistency of almond meal, some chunks are fine
  • Mix almonds with chia, gelatin, sweetener, coconut and bicarb soda
  • Move everything to a pot, add butter and water, cook on a medium heat, stirring consistently, for 2 minutes
  • Dollop mixture onto baking paper, making 12 rough biscuit shapes, flatten gently. Alternatively bake as a slice in a small loaf or slice tin.
  • Bake 20 minutes, turning the tray half way. Times here can vary, you want them evenly golden brown all over, the colour of an almond skin. Slice will take longer but time will depend on your tin size and oven, cook until golden brown all over.
  • Allow to cool, store in an airtight container in the pantry or in the fridge they’ll go a bit harder. Store up to 7 days or freeze 3 months.

Notes

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You can also check out our COOKBOOKS here.
You can download our FREE 7 day mealplan here 

Nutrition

Serving: 20g | Carbohydrates: 1g | Protein: 3.3g | Fat: 9.6g | Saturated Fat: 3.9g | Sodium: 37mg | Sugar: 0.5g
Tried this recipe?Mention @thermofoodieandthechef or tag #lchfthermofoodies!

For more recipe inspiration and a like minded supportive community, join our FACEBOOK GROUP

You can also check out our COOKBOOKS here.

You can download our FREE 7 day mealplan here 

7 comments on “Chewy keto ANZAC biscuits!

Amanda says:

Step 7, I dont understand this? Allow to cool, I dont think I could wait that long!! Sound delicious, can’t wait to try 🙂

Rachelle says:

Hello! Is there any sub for gelatin powder? Like agar agar or something?

Thermo Foodie and The Chef says:

Potentially xanthan gum, agar agar or egg white but I would need to experiment with quantities. It gives it the chewy texture and helps bind it together

Steph says:

I don’t have artificial sweeter. What is the raw sugar or golden syrup equivalent please?

Thermo Foodie and The Chef says:

Raw sugar would be the same qty in grams, golden syrup would be a bit less as its heavier

Chantal Henderson says:

Thank you I have been searching high and low for a sweet biscuits to have with tea whilst still losing weight. All other receipes want me to mix cheese and have no sugar at all. Thank you.

Thermo Foodie and The Chef says:

Our pleasure Chantal, we are so happy you like them!

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