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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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.
Donna
Friday 22nd of January 2021
Delicious! I have been using Lupin flour for about 3 months. For my taste buds I prefer the Miracle Flour brand, but Lupina is excellent, too. I just can detect a hint of bitterness with it. It must be our own particular taste buds, since there are a variety of opinions. Love Lupin chocolate chip cookies (combo flour with almond) and snickerdoodles (just lupin). Experimenting with tiger nut flour now as well thanks to RD recommendation. Appreciate those of you who are already posting what you have learned. Thank you!
ag
Sunday 11th of October 2020
So easy, and loved the texture and flavor. Would say they are a bit bland, will definitely add salt in the future and maybe even a bit more sweetern.
Linda
Tuesday 29th of September 2020
I tried these, but had accidentally purchased ground lupin beans and not the finely ground flour. They are so dang goooood! With the chunkier flour, they remind me of corn bread. Good job girl! Delish!
Daivd
Sunday 13th of September 2020
I agree that Lupin Flour is a game change in Low Carb cookery as one can get much closer to normal wheat flour recipes and results than with, say, almond or coconut flour. However, not always - it produces a drier result than either and a heavier batter.
By the way, it does not come only from Australia. It is produced in quite large quantities in France and even here in the UK we made some.