Sugar Free Anzac Biscuits (Keto, Nut Free)
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
9
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Calories
201 kcal
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Cuisine
Australian
Sugar Free Anzac Biscuits (Keto, Nut Free)
Description
These Anzac biscuits replace traditional flour with a blend of toasted hemp and sesame seeds, ground finely to create a nut-free flour alternative. Toasting the seeds and coconut enhances their flavors and adds a gentle crunch. The dough is sweetened with allulose for a softer biscuit or erythritol for a crispier texture, mixed with melted butter, egg, vanilla, and bicarbonate of soda which is whipped into the hot butter mixture to create a foamy effect that aids texture.
The resulting cookies are soft and chewy with slightly crisp edges and a well-rounded nutty flavor from the seed blend. Desiccated coconut enriches the mouthfeel and adds sweetness without sugar. The baking process firms the dough, so expect a slightly wet feel before baking that sets into the proper biscuit consistency afterward.
Portioning the dough into about nine cookies allows a controlled size ideal for snacking. This recipe suits low-carb or keto dietary needs and accommodates those avoiding nuts while maintaining Anzac biscuit flavor characteristics.
Storage in an airtight container keeps the cookies fresh for about a week; freezing extends storage up to three months. The use of shelled hemp seeds (hemp hearts) is important to avoid an outer casing that can affect texture.
Ingredients
- ½ cup hemp seed 75g, shelled. Also called hemp hearts
- ½ cup sesame seeds 75g
- 1.5 cups desiccated coconut 120g, also called shredded coconut
- 1 egg large
- ⅓ cup allulose for softer cookies, or use erythritol for crispy cookies
- 1 teaspoon bicarbonate of soda
- ¼ cup butter 60g, unsalted
- 1 teaspoon vanilla extract
- ⅓ teaspoon salt optional
Instructions
Make The Nut Free Flour
- Add the hemp and sesame seeds to a non-stick frying pan. Toast for about 5 mins on a low / medium heat, stirring a couple of times, until golden. Set aside to cool.
- Add the desiccated coconut to the pan and toast for 4 - 5 mins on a low / medium heat until golden, stirring a couple of times. Allow to cool.
- Add the hemp and sesame seeds to a high speed blender like a Vitamix and blend to a fine consistency.
Make The Cookies
- Preheat the oven to 340F / 170C (electric) or 300F / 150C (fan assisted) and line 2 baking trays with parchment paper.
- Add the hemp and sesame flour and the desiccated coconut to a large mixing bowl. Add the egg and salt and stir to combine.
- Melt the butter and allulose in a saucepan. Add the vanilla and the bicarbarbonate of soda and stir so it foams. Remove from the heat.
- Add the butter mixture into the bowl with the other ingredients. Stir until a cookie dough forms. Taste and adjust sweetener if required.
- Scoop about 1.5 tablespoons of dough onto the prepared baking tray, leaving plenty of space between the cookies. Flatten the dough into discs and shape the edges with your fingers to they are smooth and round.
- Bake the cookies for 10 minutes or until golden. Then, let them cool fully so they can firm up.
Notes
- Use shelled hemp seeds (hemp hearts) to avoid tough outer casings in the flour.
- The dough will feel wet but firms up upon baking and cooling.
- Adding bicarbonate of soda to the warm butter-sweetener mix is essential for the desired chewy yet slightly crisp texture.
- Store cookies in an airtight container for up to one week or freeze for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Total Carbohydrates | 5.7g | 2% |
| Protein | 7.7g | 15% |
| Fat | 16.1g | 25% |
| Saturated Fat | 6.2g | 31% |
| Sodium | 199mg | 8% |
| Fiber | 3.4g | 14% |
| Sugar | 1.3g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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