Keto ANZAC Biscuits

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Recipe by Naomi Sherman



And they said it couldn’t be done…

Here in Australia, ANZAC Day is a day of remembrance. It is a day when we take the time to recognise the Australian and New Zealand Army Corps (ANZAC) soldiers who have fought and died for their country, and is marked annually on the anniversary of the Gallipoli campaign of the First World War, the 25th of April.

An ANZAC Day tradition is to bake and share ANZAC biscuits. These biscuits were originally created by wives on the home-front who needed to send something sturdy and long-lasting to the soldiers fighting overseas. ANZAC Biscuits are traditionally made using rolled oats, flour, sugar and golden syrup so many discussions were had in keto groups about the possibility of ever making them keto.

I kid you not, these are as good, if not better than the originals and yet they clock in at a tiny 1.8 grams of carbs per biscuit.

They have that same sweet, deep flavour and are crispy on the edges and chewy in the centre, like the perfect ANZAC should be. I’m so proud of myself.



  • 1 cup of hemp seeds

  • 1/2 cup of lupin flakes

  • 1/2 chopped macadamia nuts

  • 1 cup of almond meal

  • 2 Tablespoons of coconut flour

  • 1 cup of granulated sweetener

  • 3/4 cup of shredded coconut

  • 1/3 cup of Sukrin Gold syrup

  • 2 Tablespoons of molasses

  • 125 grams of butter

  • 1 teaspoon of bicarb soda


  • Pre-heat oven to 160 degrees C
  • Place Sukrin Gold syrup, molasses and butter in a small saucepan over medium heat until fully melted and combined.
  • Place all other ingredients, except for the bicarb soda, in a large mixing bowl.
  • Once the butter mixture is melted and warm, add the bicarb soda, stirring constantly.
  • The mixture will foam up.
  • Pour the foamy mixture into the dry ingredients and mix well until fully combined.
  • Roll heaped teaspoon amounts into balls and sit them on lined baking trays. These will spread so leave plenty of space.
  • Place trays in the oven and cook for 15 minutes.


  • The biscuits will be very soft and fragile when they come out of the oven, I let them cool on the trays before moving to a cooling rack.