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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James
Saturday 25th of September 2021
Definitely buttery, but too soft and doughy for biscuits. TBH, I think it just has way too much fat and that is why it is so soft (almost like a cornbread). There’s a slight aftertaste I can’t quite put my finger on; it isn’t unpleasant, but it’s noticeable. There is no bitterness or weird flavor from the lupin flour, that’s nice.
Consuelo
Wednesday 9th of June 2021
just made this biscuits, came out a bit dense, will make them again and will use half almond milk and half heavy cream maybe they will come less dense consistency. noticed when l put some ghee on a piece and l could taste some bitter taste, key to avoid bitter taste is to use unsalted butter in the recipe
Anne Dalin
Wednesday 9th of June 2021
I'm glad I found this recipe. I've been using lupin flour for baking, and the results have been excellent. I use half lupini flour and half cashew flour (allergic to almond flour) and the results are excellent! I have found that Aviate brand lupini flower is totally neutral and not bitter at all. I wish I could attach the photo of my keto Kentucky Butter Cake to show you how gorgeous it came out. Next I'll be trying your biscuit recipe! Can't wait to share it with my family. Thanks!!
cindy3539
Saturday 29th of May 2021
Made these as written. They were totally bland! Needed salt and some spices, other than that, they are good. They are soft and the texture is nice. Very, very slight bitterness, but not enough to ruin the recipe. Great substitute for regular biscuits. TFS
Dolores
Sunday 18th of April 2021
Thank you for this recipe, sounds delish, haven't tried it. Could I use muscle flour instead of lupin flour?
jessa
Monday 19th of April 2021
I apologize, I'm not familiar with muscle flour.