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
- 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
- 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.
*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: 1
Amount Per Serving: Calories: 142Total Fat: 12.9gSaturated Fat: 7.4gCholesterol: 69mgSodium: 88mgCarbohydrates: 4.8gFiber: 3.6gSugar: 1gProtein: 5.5g
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
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).
Wednesday 5th of October 2022
I just made this recepie exactly as written and when I took them out of the oven they all sunk in, they had a good taste but I don't think they were baked enough
Saturday 18th of June 2022
The brand matters with lupin flour. Lupina uses sweet white lupin beans, some other brands do not. Some of them are bitter. Lupina isn't.
Wednesday 25th of May 2022
What is the brand of lupin flour you used, please?