Australian · dessert, snack

Keto Anzac Biscuits with Brown Butter and Coconut

Keto Anzac Biscuits with Brown Butter and Coconut — from Have Butter will Travel's cooking video Watch how it’s made · 9:59

Video by Have Butter will Travel on YouTube · Open on YouTube

35 minMakes 16 × 1 biscuit133 kcal a portion
  • Keto (1.9 g net carbs a serve)
  • Vegetarian
  • Gluten-free ingredients

Contains: Milk, Tree nuts. Check labels on stock, sauces and spice mixes.

Almond flour, coconut and brown butter replace the oats, flour and golden syrup, sweetened with a monk fruit and erythritol syrup: about 2 g net carbs and nearly 3 g fibre a biscuit.

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Ingredients 8

Method

Tap a time to watch that step in the video.

  1. Heat the oven to 160°C (320°F) and line a large tray with baking paper. Melt the butter in a small saucepan over medium heat and let it bubble until the foam dies down and it turns nutty brown. 2:30
  2. Take the pan off the heat, add the sugar-free golden syrup, then return it to the heat and simmer 2–3 minutes until it comes together. 3:41
  3. Stir in the bicarb soda (it foams up like honeycomb), then take the pan off the heat. 4:18
  4. Stir in the salt and half the almond flour, coconut flour and coconut flakes, then the rest, until a dough forms. 4:47
  5. Roll the dough into 16 tablespoon-sized balls on the tray, then press each flat with a lightly oiled fork. They won't spread. 6:22
  6. Bake about 12 minutes until golden brown. Cool on the tray for 5 minutes, then on a wire rack until completely cool. 8:11

Tip. These come out soft and crumbly rather than crunchy, as the cooks point out; the coconut flakes stand in for the oats' texture. Browning the butter is optional but adds a caramel flavour.

The method is a summary in our words — the video shows every step.

One portion (1 biscuit) gives you 1 of 16

Energy133 kcal560 kJ
Protein2.9 g6% of a day
Fibre2.7 g10% of a day
Carbohydrate4.6 g1.9 g net · 0.9 g sugars2% of a day
Fat12 g5.7 g saturated16% of a day
Sodium80 mg4% of a day

Where the energy comes from one serve

  • Net carbs 6%
  • Protein 9%
  • Fat 85%

Fits keto: 1.9 g net carbs a serve, with 85% of the energy from fat.

Vitamins & minerals % of a day, one serve · tap for more

Vitamin E Source17%

2.6 mg a serve, mostly from almond flour (93%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Show the other 14
Magnesium7%

31 mg a serve, mostly from almond flour (81%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Vitamin A5%

43 µg a serve, mostly from butter (100%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Zinc4%

0.4 mg a serve, mostly from almond flour (69%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Potassium3%

120 mg a serve, mostly from almond flour (58%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Iron3%

0.6 mg a serve, mostly from almond flour (63%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Selenium3%

1.6 µg a serve, mostly from coconut flakes (36%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Calcium2%

28 mg a serve, mostly from almond flour (89%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Vitamin B62%

0 mg a serve, mostly from almond flour (41%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Omega-32%

0 g a serve, mostly from butter (77%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Folate1%

5.5 µg a serve, mostly from almond flour (75%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Vitamin B121%

0 µg a serve, mostly from butter (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Vitamin C0%

0 mg a serve, mostly from coconut flakes (100%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Vitamin D0%

0.1 µg a serve, mostly from butter (100%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Vitamin K0%

0.5 µg a serve, mostly from butter (89%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

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Recipe and video by Have Butter will Travel; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.