Print

Sugar Free Anzac Biscuits (Keto, Nut Free) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 7 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Bake The Cookies: Place the baking trays in the preheated oven and bake for 10 minutes or until the cookies are golden brown.
  10. 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.

Find it online: https://bitezly.com/sugar-free-anzac-biscuits-keto-nut-free-recipe/