These buttery keto lupin flour biscuits have the taste and texture of traditional biscuits, but without the carbs. Only 1 net carb per biscuit!
I have been wanting to try lupin flour for a while, but never found it in my local stores. Finally, I gave in and ordered it and it is a game changer in my low carb recipe game. Just look at those macros!
Lupin flour is a flour from Austrailia, made from a legume called lupin. It is related to peanuts, so if you have an allergy to peanuts, I would steer clear of lupin flour.
These keto lupin flour biscuits are my first recipe using this ingredient. I just wanted to make a biscuit that would taste similar to a biscuit. This definitely did the trick. When mixing up the batter, I tasted it and it had a hint of a bean sprout flavor. I was worried that this is what the outcome would be, but I was pleasantly surprised that there was no “off” flavors what-so-ever.
The batter was pretty thick, with help from the xantham gum. I baked the biscuits in my silicone muffin pan. I have gotten so much use out of this thing in the past month that I have owned it. So much, that I think I need to get a second one.
These keto lupin flour biscuits are pretty basic. Feel free to dress it up with cheese, meats, flavors or whatever. Trust me, I will be playing with this recipe more in the future!
Keto Lupin Flour Biscuits
Ingredients
- 1 cup heavy whipping cream
- 1 teaspoon sour cream
- 2 eggs
- 3 tablespoons butter, melted
- 1 tablespoon preferred sweetener (*see notes)
- 1 cup lupin flour
- 1/2 teaspoon xantham gum
- 1 teaspoon baking powder
- 1 tablespoon butter, cold
Instructions
- Preheat oven to 400F.
- Melt 3 tablespoons of butter. While butter is melting add heavy whipping cream, sour cream and eggs to a large mixing bowl. Mix well.
- Pour in melted butter and combine.
- Add dry ingredients and mix until combined.
- Place batter into muffin cups, filling approximately halfway.
- Add a sliver of butter to the top of each biscuit.
- Bake for 15 minutes. Remove from heat promptly.
Notes
*For this recipe, I used Steviva Blends sweetener. Since the sweetener equivalent is 2:1, I only used 1/2 tablespoon.
Nutritional information provided for recipes is a courtesy to my readers. I do my best to be as accurate as possible, but you should do your own nutrition information calculations. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
The erythritol from the sweetener was not calculated into the carb count.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 142Total Fat: 12.9gSaturated Fat: 7.4gCholesterol: 69mgSodium: 88mgCarbohydrates: 4.8gFiber: 3.6gSugar: 1gProtein: 5.5g
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Marina
Sunday 2nd of July 2023
Just made these with no changes to the recipe. They turned out AMAZING! I’ve made lupin and oat fiber pancakes, and substituted the almond flour for lupin flour in an enchilada sauce. Both recipes turned out really good as well. I don’t taste any bitter in the lupin flour that I use which is from Modern Mountain Flour Company. Bought the 3 lb bag and the oat fiber from them as well. The heavy cream I use has 0 sugar added but other brands do show less then 1 g sugar and say 1 carb. Thank you for the yummy recipe for biscuits! Tell mom that I agree they are buttery! Lol
Elizabeth
Wednesday 28th of June 2023
Just made these; been wanting to since I found your page a week ago! Ate one hot out of the oven and I am very happy with them. Good taste, soft texture, not dense or bricklike at all. They didn't rise as much as yours, or if they did they fell when I took them out. (Have you left a batch in the oven to cool with a poor result, and that's why the instruction to remove from heat quickly?) I did water down my heavy cream; could that have anything to do with the rise at all? I'm wondering if I ought to up the baking powder, and if they would benefit from a wee bit of psyllium husk. Definitely going to add a bit of salt next time. In all I'm super happy with this; the flavor and texture is much better than others I've tried. Thank you!!
toni
Thursday 16th of March 2023
Made these and they came out great. I used square muffin pan and added organic grass fed ghee to the mixture and to the tops. They rose perfectly and stayed the same height after cooling off. They tasted really good with sugar free syrup.
Cathy
Tuesday 14th of February 2023
I was wondering what you think about using almond milk instead of the cream, to lower the fat content? That cream really ups the fat macro. Ty
Spen
Tuesday 13th of December 2022
Sigh, mine have a uniform smooth appearance on top and taste like flavorless extra soft corn muffins. They did not look like this picture at all! I have been keto baking for 4+ years, not sure what went wrong (used Carrington Farms lupin flour).