A delicious sugar free version of the traditional biscuit, Low Carb Anzac Biscuits are the perfect healthy treat for anyone trying to avoid sugar in their life. They are ideal for diabetics, anyone with a gluten intolerance, as well as anyone trying to cut back on their carb intake.
Melt the butter and the Erythritol in a medium sized saucepan on medium heat. Continue to simmer gently until the mixture starts to caramelize ever so slightly and becomes a light golden color. This should only take a couple of minutes. Watch constantly to ensure the mixture doesn't cook too much or burn, as different sweeteners react differently to heating and some can crystallize if heated too much . Remove the pan from the heat and add the baking soda to the mixture, stirring until it is combined.
Mix the almond flour, coconut flour, desiccated coconut, almonds, baking powder and salt in a large mixing bowl. Stir through the slightly cooled butter mixture, egg and vanilla extract mixing until well combined.
Using a tablespoon measure, shape cookie dough into balls and then flatten into cookies. Lay on a prepared/lined baking tray with a small gap for spreading and bake for 10-12 minutes or until golden.
Allow cookies to cool on the tray before moving to a cooling rack. Cookies will crisp up as they cool if you used Erythritol as the sweetener.
Store in an airtight container.
Watch the pot constantly when you are melting the butter with sweetener of choice, to ensure you don't over cook the mixture and end up with brown flecks in it or burn it. Some sweeteners will crystallize when heated up so only cook for a minimum amount of time.For a crisp cookie, I highly recommend you use erythritol. Xylitol will give you a more fudgy finish. Equivalent amounts of coconut sugar or regular sugar can also be used in this recipe.