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Keto Lupin Flour Biscuits

by 27 Comments

These buttery keto lupin flour biscuits have the taste and texture of traditional biscuits, but without the carbs. Only 1 net carb per biscuit! #lowcarbdelish #lupinflourrecipes #lupinflour #ketobreadrecipes #ketorecipes #lowcarbrecipes #lowcarbbread #ketobread

These buttery keto lupin flour biscuits have the taste and texture of traditional biscuits, but without the carbs. Only 1 net carb per biscuit!

These buttery keto lupin flour biscuits have the taste and texture of traditional biscuits, but without the carbs. Only 1 net carb per biscuit! #lowcarbdelish #lupinflourrecipes #lupinflour #ketobreadrecipes #ketorecipes #lowcarbrecipes #lowcarbbread #ketobread

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!

These buttery keto lupin flour biscuits have the taste and texture of traditional biscuits, but without the carbs. Only 1 net carb per biscuit! #lowcarbdelish #lupinflourrecipes #lupinflour #ketobreadrecipes #ketorecipes #lowcarbrecipes #lowcarbbread #ketobread

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 buttery keto lupin flour biscuits have the taste and texture of traditional biscuits, but without the carbs. Only 1 net carb per biscuit! #lowcarbdelish #lupinflourrecipes #lupinflour #ketobreadrecipes #ketorecipes #lowcarbrecipes #lowcarbbread #ketobread

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.

These buttery keto lupin flour biscuits have the taste and texture of traditional biscuits, but without the carbs. Only 1 net carb per biscuit! #lowcarbdelish #lupinflourrecipes #lupinflour #ketobreadrecipes #ketorecipes #lowcarbrecipes #lowcarbbread #ketobread

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 buttery keto lupin flour biscuits have the taste and texture of traditional biscuits, but without the carbs. Only 1 net carb per biscuit! #lowcarbdelish #lupinflourrecipes #lupinflour #ketobreadrecipes #ketorecipes #lowcarbrecipes #lowcarbbread #ketobread

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

Keto Lupin Flour Biscuits

Yield: 12 biscuits
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

  1. Preheat oven to 400F.
  2. Melt 3 tablespoons of butter. While butter is melting add heavy whipping cream, sour cream and eggs to a large mixing bowl. Mix well.
  3. Pour in melted butter and combine.
  4. Add dry ingredients and mix until combined.
  5. Place batter into muffin cups, filling approximately halfway.
  6. Add a sliver of butter to the top of each biscuit.
  7. 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: 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
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.
© jessa
Cuisine: Low Carb / Category: Side Dishes
These buttery keto lupin flour biscuits have the taste and texture of traditional biscuits, but without the carbs. Only 1 net carb per biscuit! #lowcarbdelish #lupinflourrecipes #lupinflour #ketobreadrecipes #ketorecipes #lowcarbrecipes #lowcarbbread #ketobread

PIN THIS FOR LATER

These buttery keto lupin flour biscuits have the taste and texture of traditional biscuits, but without the carbs. Only 1 net carb per biscuit! #lowcarbdelish #lupinflourrecipes #lupinflour #ketobreadrecipes #ketorecipes #lowcarbrecipes #lowcarbbread #ketobread

Filed Under: Side Dishes Tagged With: butter, heavy whipping cream, lupin flour, sour cream, Steviva, xantham gum

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Reader Interactions

Comments

  1. 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?

    Reply
    • 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.

      Reply
  2. Troy

    February 14, 2019 at 1:33 am

    Do you really need sweeteners for biscuits?

    Reply
    • jessa

      February 16, 2019 at 8:58 am

      It helps with the flavor, but feel free to leave it out.

      Reply
  3. Kevin

    February 22, 2019 at 9:53 pm

    Does the heavy cream not have carbs?

    Reply
    • 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.

      Reply
      • Andrea Russell

        June 25, 2019 at 4:14 pm

        My heavy whipping cream says nothing about carbs. Not the great value brand or others

        Reply
        • jessa

          June 27, 2019 at 3:40 pm

          My Shamrock Farms HWC says 0.5 g carbs per serving and my Horizon Organic HWC says less than 1 g per serving.

          Reply
  4. 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!

    Reply
  5. 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 🙂

    Reply
  6. 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!

    Reply
    • jessa

      May 17, 2019 at 12:09 pm

      I haven’t yet, but it’s on my list!

      Reply
  7. 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.

    Reply
    • 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!

      Reply
  8. Melissa Moreno

    June 29, 2019 at 4:14 pm

    Have you tied anymore recipes with the lupin flour? I just bought some, and am looking for some all ready tried and true recipes.

    Reply
    • jessa

      July 9, 2019 at 1:08 pm

      I’m working on some more, it takes a while because I have to make each recipe a few times before I post them 🙂

      Reply
  9. Melissa H

    July 11, 2019 at 7:04 am

    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!

    Reply
    • jessa

      July 15, 2019 at 7:41 am

      Thank you! I’m so glad you liked it!

      Reply
  10. Trish

    September 22, 2019 at 11:00 am

    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.

    Reply
  11. Bobbi

    September 28, 2019 at 5:17 am

    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.

    Reply
    • jessa

      October 7, 2019 at 12:13 pm

      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.

      Reply
  12. Karen

    October 4, 2019 at 6:05 pm

    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 🤫

    Reply
  13. Lakeisha Jackson

    November 1, 2019 at 11:46 am

    O. M. G. I JUST made these and giiiirllll these are amazing. No aftertaste at all. First bread recipe I’ve made in keto that hasn’t made me gag. Thank you!!!!! My cast is all gluten and low carb so I will be making these for them for dinner and lunch side dishes.

    Reply
  14. Nock

    November 4, 2019 at 10:10 am

    I read reviews and some complain the better taste is in certain brands. What brand do you use?
    Also, is this nutrition for the 12 large pan you linked us to? Says makes 12 but the ones in your photograph look like minis on the plate. Thanks, will be trying these as soon as I get the flour.

    Reply
    • jessa

      November 9, 2019 at 7:44 am

      They aren’t mini muffins, I use a regular size muffin pan… I think it’s the camera angle 🙂 I use the Lupina brand. I definitely think the little bit of sweetener helps cut the bitterness. But I honestly haven’t noticed any bitterness with the lupin flour recipes that I have made.

      Reply
  15. Stacey

    November 7, 2019 at 2:09 pm

    Do you think I could chunk these up and make Thanksgiving stuffing?

    Reply
    • jessa

      November 9, 2019 at 7:38 am

      Yes! I am going to do the same!

      Reply

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Hey there! I’m Jessa and have made low carb foods a part of my lifestyle. Following a low carb diet has made such a difference in how I feel, how I sleep and pretty much all aspects of my life. I love experimenting in the kitchen and adapting recipes to fit my eating plan. I’d love for you to follow along on my low carb and fitness journey!

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