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If you’re craving a wholesome, delightfully crunchy treat without the guilt, this Sugar Free Anzac Biscuits (Keto, Nut Free) Recipe is an absolute game-changer. These biscuits bring together the rich, toasty flavors of hemp and sesame seeds with the comforting sweetness of toasted coconut—all without any sugar or nuts. Perfectly crisp on the edges and tender inside, they capture that iconic Anzac biscuit charm while keeping it low-carb and keto-friendly. Whether you’re diabetic, avoiding nuts, or simply looking for a healthier sweet snack, this recipe is bound to become your new favorite go-to.
Ingredients You’ll Need
This recipe uses a handful of simple, natural ingredients that each play a crucial role in making these Sugar Free Anzac Biscuits (Keto, Nut Free) Recipe a success. From the nut-free seed flours providing that satisfying crunch to the subtle sweetness of allulose balancing flavors, every component enhances taste, texture, and color so beautifully.
- Hemp seeds (1/2 cup, 75g, shelled): These provide a nutty base with plenty of protein and healthy fats, perfect as a gluten-free flour alternative.
- Sesame seeds (1/2 cup, 75g): Adds earthiness and toasted aroma while making the biscuits truly unique and nut-free.
- Desiccated coconut (1.5 cups, 120g): Offers natural sweetness and a chewy texture that completes the classic Anzac biscuit feel.
- Egg (1 large): Acts as the binder that keeps everything together and gives the cookies their tender bite.
- Allulose (1/3 cup): A sugar-free sweetener that melts perfectly for softer cookies; you can swap with erythritol for a crisper bite.
- Bicarbonate of soda (1 tsp): Gives the biscuits a gentle lift and adds to their lightness.
- Unsalted butter (1/4 cup, 60g): Brings richness and a golden hue to the cookies while providing moisture.
- Vanilla extract (1 tsp): Adds warmth and depth, balancing the nutty notes beautifully.
- Salt (1/3 tsp, optional): Enhances all the flavors and cuts through the sweetness just right.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Sugar Free Anzac Biscuits (Keto, Nut Free) Recipe
Step 1: Prepare the Nut Free Flour
Start by toasting the hemp and sesame seeds in a non-stick frying pan on low to medium heat for about 5 minutes. Keep stirring a few times so they toast evenly without burning, until they develop a lovely golden color and that irresistible nutty aroma. Set them aside to cool down completely.
Step 2: Toast the Coconut
Next, add the desiccated coconut to the same pan and toast it gently for 4 to 5 minutes on low to medium heat. Stir occasionally to ensure an even, golden toast that adds extra flavor depth and crunch to your biscuits. Let it cool alongside the seeds.
Step 3: Blend Seeds into Fine Flour
Once cooled, pulse the toasted hemp and sesame seeds in a high-speed blender until you get a fine, flour-like consistency. This creates the perfect base for your wheat-free, nut-free Anzac biscuits, adding both texture and nutrient power.
Step 4: Mix the Dry Ingredients
In a large mixing bowl, combine the freshly made seed flour with the toasted desiccated coconut. Add the egg and a pinch of salt if using, then stir thoroughly to ensure everything is evenly distributed.
Step 5: Melt Butter and Sweeten
Gently melt unsalted butter with the allulose in a small saucepan over low heat. Once melted, add vanilla extract and bicarbonate of soda, stirring until the mixture begins to foam. This creates that characteristic lightness in the biscuit dough. Remove from heat immediately to prevent overcooking.
Step 6: Form the Cookie Dough
Pour the butter and sweetener mixture into the dry ingredients bowl. Stir well until the dough comes together nicely. Give it a quick taste and adjust the sweetness to your liking, keeping in mind the natural sweetness of the toasted coconut.
Step 7: Shape and Bake the Biscuits
Scoop about 1.5 tablespoons of dough onto parchment-lined baking trays, spacing them well apart. Flatten each scoop gently with your fingers and shape the edges to create neat, round discs. Bake at 340°F (170°C) electric or 300°F (150°C) fan-assisted oven for 10 minutes or until golden brown around the edges.
Step 8: Cool and Firm Up
Remove the biscuits from the oven and allow them to cool fully on the tray. This step is crucial for them to set properly and develop that satisfying crunch you expect from a classic Anzac biscuit.
How to Serve Sugar Free Anzac Biscuits (Keto, Nut Free) Recipe
Garnishes
These biscuits shine on their own, but a light dusting of unsweetened cocoa powder or a sprinkle of cinnamon can add a warm, cozy twist. For special occasions, drizzle a little sugar-free dark chocolate over the cooled biscuits to amp up the indulgence while keeping it keto-friendly.
Side Dishes
Serve alongside a cup of fresh herbal tea or black coffee to balance their sweet and nutty profile perfectly. For a dairy-free option, try almond or oat milk—these biscuits also pair wonderfully with a dollop of whipped coconut cream for that extra creamy contrast.
Creative Ways to Present
Arrange your Sugar Free Anzac Biscuits (Keto, Nut Free) Recipe on a rustic wooden board with fresh berries and a small bowl of sugar-free jam for a visually appealing snack platter. You can also sandwich two biscuits together with a smear of sugar-free vanilla cream cheese for a bite-sized dessert sensation.
Make Ahead and Storage
Storing Leftovers
Keep your biscuits fresh by storing them in an airtight container at room temperature for up to a week. The crisp texture holds up beautifully if you keep them away from moisture, making them an excellent grab-and-go treat for busy days.
Freezing
Want to keep a stash for longer? These biscuits freeze wonderfully. Place them in a single layer on a baking sheet first, freeze until firm, then transfer to a freezer-safe container or zip-lock bag. They’ll last up to 3 months without losing their characteristic crunch.
Reheating
If you prefer your biscuits slightly warm, pop a few in a preheated oven at 300°F (150°C) for 3-5 minutes, or use a toaster oven. This refreshes their crispness beautifully without drying them out.
FAQs
Can I substitute the allulose with another sweetener?
Absolutely! While allulose works best for softer biscuits, you can swap it with erythritol if you prefer a crispier texture. Just keep in mind that some sweeteners might affect the final texture slightly.
Are these biscuits truly nut free?
Yes, this recipe avoids all nuts by using hemp and sesame seeds instead, making it safe for those with nut allergies while still delivering a satisfying, nutty flavor and crunch.
Can I use coconut oil instead of butter?
You can substitute unsalted butter with coconut oil for a dairy-free version. Use the same quantity and melt it gently. This swap will give the biscuits a subtle coconut aroma and a slightly different texture.
How long do these biscuits keep their freshness?
Stored correctly in an airtight container at room temperature, these biscuits remain fresh and crispy for up to one week. Beyond that, they’re best enjoyed frozen and reheated.
Is this recipe suitable for keto diets?
Yes! This Sugar Free Anzac Biscuits (Keto, Nut Free) Recipe uses low-carb sweeteners and seed-based flours, making it an ideal treat for anyone following a ketogenic lifestyle who still wants to enjoy a classic biscuit.
Final Thoughts
I can’t recommend this Sugar Free Anzac Biscuits (Keto, Nut Free) Recipe enough for anyone seeking a delicious, wholesome biscuit that fits their dietary needs without compromising on flavor or texture. These biscuits truly capture the nostalgic charm of a traditional Anzac but with a smart, healthy twist. Give them a try—you might just find yourself baking these again and again to share with friends and family!
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PrintSugar Free Anzac Biscuits (Keto, Nut Free) Recipe
Delicious and healthy Sugar Free Anzac Biscuits that are keto-friendly and nut-free. Made with hemp and sesame seeds, desiccated coconut, and sweetened with allulose for a soft texture or erythritol for crispiness. These biscuits are toasted for a rich, golden flavor and baked to perfection, making them a perfect guilt-free treat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 9 servings
- Category: Baking
- Method: Baking
- Cuisine: Australian
- Diet: Keto
Ingredients
Nut Free Flour
- 1/2 cup hemp seeds (75g, shelled/hulls removed)
- 1/2 cup sesame seeds (75g)
Cookie Ingredients
- 1.5 cups desiccated coconut (120g, shredded coconut)
- 1 large egg
- 1/3 cup allulose (use erythritol for crisper cookies)
- 1 tsp bicarbonate of soda
- 1/4 cup unsalted butter (60g)
- 1 tsp vanilla extract
- 1/3 tsp salt (optional)
Instructions
- Make The Nut Free Flour: Add the hemp and sesame seeds to a non-stick frying pan. Toast over low to medium heat for about 5 minutes, stirring occasionally until golden. Remove from heat and set aside to cool.
- Toast The Coconut: In the same pan, add the desiccated coconut and toast over low to medium heat for 4 to 5 minutes, stirring occasionally until golden. Allow to cool.
- Blend The Seeds: Transfer the cooled toasted hemp and sesame seeds to a high-speed blender (such as a Vitamix) and blend until they reach a fine, flour-like consistency.
- Preheat The Oven: Preheat your oven to 340°F (170°C) for electric ovens or 300°F (150°C) for fan-assisted ovens. Line two baking trays with parchment paper.
- Combine Dry Ingredients: In a large mixing bowl, add the hemp and sesame seed flour, toasted desiccated coconut, egg, and salt (if using). Mix well until combined.
- Melt Butter and Sweetener: In a saucepan, melt the unsalted butter with the allulose over low heat. Once melted, add the vanilla extract and bicarbonate of soda, stirring the mixture until it becomes foamy. Remove from heat.
- Form The Dough: Pour the butter mixture into the bowl with the dry ingredients. Stir everything together until a cookie dough forms. Taste the mix and adjust sweetener if needed.
- Shape The Cookies: Using about 1.5 tablespoons of dough per cookie, scoop onto the prepared baking trays, leaving plenty of space in between. Flatten each dough ball into a disc and smooth the edges with your fingers for a neat round shape.
- Bake The Cookies: Place the baking trays in the preheated oven and bake for 10 minutes or until the cookies are golden brown.
- Cool The Biscuits: Remove the trays from the oven and allow the cookies to cool completely on the trays, so they firm up and hold their shape.
Notes
- For softer cookies, use allulose as the sweetener; for crisper cookies, erythritol is preferred.
- Ensure to cool the toasted seeds and coconut before blending or mixing to avoid soggy dough.
- You can store the biscuits in an airtight container at room temperature for up to one week.
- Make sure the seeds are shelled hemp seeds (hemp hearts) to avoid a gritty texture.
- Adjust sweetener quantity to taste depending on your preference and dietary needs.
