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!

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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!

Yield: 12 biscuits

Keto Lupin Flour Biscuits

Name: Keto Lupin Flour Biscuits
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 biscuits
Cuisine: Low Carb
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

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

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:

Serving Size:

1
Amount 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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Comments

Janelle Vanderlin
January 31, 2019 at 7:59 am
In the recipe you note 1 tablespoon of butter but in the instructions you say 3 tablespoons. Which is it?
- jessa
  February 7, 2019 at 6:45 am
  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.
Troy
February 14, 2019 at 1:33 am
Do you really need sweeteners for biscuits?
- jessa
  February 16, 2019 at 8:58 am
  It helps with the flavor, but feel free to leave it out.
Kevin
February 22, 2019 at 9:53 pm
Does the heavy cream not have carbs?
- jessa
  February 23, 2019 at 8:39 am
  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.
Seen
March 15, 2019 at 6:40 am
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!
Anu
March 20, 2019 at 12:18 pm
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 🙂
Geri
May 17, 2019 at 12:40 am
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!
- jessa
  May 17, 2019 at 12:09 pm
  I haven’t yet, but it’s on my list!
Cathy
June 10, 2019 at 3:40 pm
Not my favorite, bitter and a bit “eggy”. Maybe add more sweetener and some vanilla, or go really savory to hide the bitterness.
- jessa
  June 12, 2019 at 11:10 am
  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!