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
PIN THIS FOR LATER
Cynthia
Monday 23rd of September 2024
My apologies! I was so sure I was right, mainly due to the fact that my bag of Lupin flour has 11 grams of net carbs. Well, I checked online and found there were several varieties with one or two grams of net carbs in 1/4 Cup.
The GV Heavy Whipping Cream has one gram of net carbs in one Tbs; that's 16 in one Cup, which is what the recipe calls for.
I think I found the Lupina Lupin Flour that she uses, although the label design was a little different. It has one gram of net carbs in 1/4 Cup; that's 4 grams of net carbs in one Cup, which is what the recipe calls for.
I did not consider the tiny numbers of grams (in fractions) in the eggs, butter, xanthum gum, baking powder, sour cream, or (of course), the Stevia Blends sweetener she used. They were insignificant.
My bottom line for the posted recipe as I understand it, is 1.75 grams of net carbs per serving (recipe/12).
FYI: I use 1/2 tsp. cornstarch instead of 1/2 tsp. xanthum gum. Has anyone else tried that?
FYI #2: I've been trying to learn about sweeteners this afternoon. Just because your sweetener says "Sucralose" on the front doesn't mean it is mostly that. In fact, I have a bag from Walmart that says "Granulated No Calorie Sweetener Made with Sucralose." I bought it, brought it home, and then saw the ingredients: Maltodextrin, Sucralose. The same goes for Stevia. Check out the ingredients on the different varieties.
FYI#3: Have a blessed day!
Jonita Taggart
Sunday 19th of May 2024
Made these to go with sausage gravy. Oh my were they good. My daughter calls the little jiffy cakes. We loved them
Wendy Lopez
Tuesday 16th of January 2024
Not all lupin flours are equal. Some are very bitter. I tried Lupina brand twice, and no issue. Mountain Modern Lupin , I had to throw out a whole batch of waffles due to bitterness. ( albeit THAT recipe had no other flours to cut it or sweetener. ) I have both brands in front of me right now. Tasting the raw flour. And yes, wow, bitter Mountain Modern and Lupina , no bitter!!!
Rick
Saturday 30th of September 2023
This recipe is a winner! Biscuits and gravy are on the menu for lunch. Thank you for the recipe.
Betty Moody
Monday 18th of September 2023
Made exactly as called for. Baked in air oven. Light fluffy taste way better than almond flour! Thanks for the recipe!😊