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: 142 Total Fat: 12.9g Saturated Fat: 7.4g Cholesterol: 69mg Sodium: 88mg Carbohydrates: 4.8g Fiber: 3.6g Sugar: 1g Protein: 5.5g
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In the recipe you note 1 tablespoon of butter but in the instructions you say 3 tablespoons. Which is it?
The three tablespoons of melted butter go into the batter. The one tablespoon of cold butter goes (divided among the biscuits) on top prior to baking.
Do you really need sweeteners for biscuits?
It helps with the flavor, but feel free to leave it out.
Does the heavy cream not have carbs?
Heavy whipping cream has 6.6 grams of carbs per cup. When divided up amongst 12 biscuits, there about 0.5 gram of carbohydrates per biscuit due to the cream.
My heavy whipping cream says nothing about carbs. Not the great value brand or others
My Shamrock Farms HWC says 0.5 g carbs per serving and my Horizon Organic HWC says less than 1 g per serving.
Thank you so much for the recipe! I made them with some Parmesan cheese, bacon, and grated cheese on top before baking. They are so light and fluffy unlike the usual dense baked stuff with almond flour or dry ones with coconut flour. Will be making a gin tonic version!
This is lovely! I made it exactly as written and they came out perfect. I used Erythritol as my sweetener and that one tablespoon seemed to do just the trick. I’ve only ever had biscuits a couple of times but these are exactly like I remember, so thanks a million for bringing back those lovely memories of my time in the US. This is a real treat 🙂
This is great! And I’m looking forward to making more.
I was wondering if you have come up with a sandwich bread recipe? Now that would be awesome!
I haven’t yet, but it’s on my list!
Not my favorite, bitter and a bit “eggy”. Maybe add more sweetener and some vanilla, or go really savory to hide the bitterness.
I’m wondering about the bitterness, because I can’t taste it at all. I did a quick Google search and have seen some people write that they taste a bitter taste from the lupin flour. I’m wondering if it’s the kind of thing that some people taste and some don’t. Sorry that they didn’t work for you!
Have you tied anymore recipes with the lupin flour? I just bought some, and am looking for some all ready tried and true recipes.
I’m working on some more, it takes a while because I have to make each recipe a few times before I post them 🙂
I have been dabbling in the keto lifestyle for a few years now. I have tried 100 bread, biscuit, naan and tortilla recipes and I cannot say there was not one that was good enough to become my “go to” for me. (The soul bread is close though) Anyway! Just pulled these out of the oven about an hour ago and must congratulate you on this creation. Wow. I’ve never said this about anything keto before, but I cannot tell the difference between knees and regular biscuits. These are truly delicious! And the texture is so perfect! I did top mine with a slab of garlic butter I had a little bit of Parmesan and basil in it.
I’ve got a lot of playing to do… They taste like they could be converted into a sweet treat with some cinnamon and sugar – we are having hamburgers tonight I think I’m going to attempt to bake one in more of a larger rounder mold to see if I can turn it into sort of a hamburger bun.
This is the first feedback/comment I have ever left. This was definitely worthy of positive feedback!
Thank you! I’m so glad you liked it!
Jessa- I’m starting to think Lupin flour is like Cilantro….you either like it or not. LOL. Personally I like “bitter”, like grapefruit juice, etc. so could be why I don’t notice. Anyway…great recipe. I do make my own baking mix with majority being lupin. So, because of the oat fiber 500 and vital wheat gluten, I add a little more moisture. I don’t dislike lupin flour but find it’s better tasting mixed with a few other items due to the bean-y ness?. I already have Xanthan in my mix so I omit it. Well, I read your recipe and understood how to incorporate everything…seemed clear to myself. I like to make these to go with a low carb chili but I do add 1 T of masa flour just for a slight corn taste. Hasn’t killed my Keto yet. You go girl….thanks for the recipe, clear instructions w/photos and your time doing this.
Hey Jessa, do you think that pure heavy cream would work rather than heaving whipping cream. It’s still high fat, just minus the thickeners like gelatine. We cant get an organic whipping cream in Aus and I like to use organic dairy but not sure if theres a science behind the whipping cream haha.
Yes, I think that would work. It is hard to find pure heavy cream here in the US, and I prefer to use that to heavy whipping cream.
Fyi-These work great as a drop biscuits on a greased cookie sheet. I doubled the recipe, made the biscuits a with a soup spoon made sure to mound them up a bit and baked for 20 to 23 min…they worked nicely in transiting our uncle from a high carb diet to a low carb diet..hes 82 and NEEDS his biscuits 🤫