Keto Lupin Flour Flatbread
Craving something bread-like while keeping it low-carb and packed with protein? This Lupin Flour Flatbread checks all the boxes.
Keto Lupin Flour Biscuits
If you’ve been on the hunt for a keto biscuit recipe that actually delivers on flavor and texture, these Lupin Flour Biscuits are it. They’re light, fluffy, and have that perfectly crisp exterior without all the carbs you'd find in a traditional biscuit.
The secret ingredient? Lupin flour.
We’re using Kaizen’s Lupini Bean Flour––made from 100% Australian Lupini beans. Each serving has only 1 net carb and 12 grams of protein, making these biscuits not only low-carb but also a high-protein powerhouse.
Whether you pair them with sausage gravy, serve them with breakfast, or snack on them solo, they’re an instant win.
What Makes These Keto Biscuits Special?
These Lupin Flour Biscuits are everything you want in a biscuit––light, fluffy, and perfectly golden on the outside––without all the carbs you’d find in the traditional version.
They come together fast with simple ingredients and are packed with both flavor and nutrition. The combination of lupin flour, almond flour, and flaxseed meal gives them the perfect texture while keeping them gluten-free, keto-friendly, and high in protein.
We’ve swapped out heavy ingredients like regular flour and sugar for low-carb, nutrient-dense alternatives like monk fruit sweetener and Greek yogurt. No weird aftertaste, no dense, dry texture––just soft, tender biscuits that you can whip up in under 15 minutes.
Whether you’re making them for a low-carb breakfast, as a side for sausage gravy, or meal prepping for the week, this recipe fits seamlessly into any healthy lifestyle.
Perfect for anyone on a keto diet, following a high-protein plan, or just looking for a satisfying, better-for-you biscuit option. Once you try them, they’ll be on repeat in your kitchen.
Why You’ll Love These Biscuits
- Only 1 net carb per serving
- High in protein
- Simple ingredients
- Ready in minutes
- Versatile
Key Ingredients
- Lupin flour: We’re using Kaizen’s Lupini Bean Flour; low carb, high protein, and no bitter taste
- Blanched almond flour: For that soft, fluffy texture
- Flaxseed meal & arrowroot starch: Helps bind and provide structure
- Greek yogurt: Adds moisture without making the dough too dense
- Apple cider vinegar: Gives just enough acidity to balance everything out
- Monk fruit sweetener: Optional touch of sweetness without the sugar crash
Swaps and Additions
- Swap Greek yogurt for sour cream or heavy cream if you prefer a richer flavor.
- Add a handful of sharp cheddar cheese or a sprinkle of garlic powder to turn these into savory cheddar biscuits.
- Want a little sweetness? Mix in a dash of vanilla extract or a spoonful of brown sugar substitute for a sweet biscuit twist.
- No arrowroot starch? Try a small amount of coconut flour or almond meal––just be aware it may slightly change texture.
- For next-level flavor, brush the tops with melted butter before baking and sprinkle with flaky sea salt.
About Our Lupin Flour
Not all flours are created equal, and when it comes to lupin flour, Kaizen’s Lupini Bean Flour is hands down one of the best compared to other brands of Lupin flour.
Made from 100% Australian Lupini beans, this flour isn’t just low in carbs––it’s only 1 net carb per serving––but it also packs in 12 grams of plant-based protein, making it an unbeatable option for anyone following a keto diet, focusing on high-protein meals, or looking for healthier, gluten-free baking alternatives.
Unlike other brands that can leave a bitter taste, Kaizen’s lupin flour is smooth and neutral, delivering a light, fluffy texture in baked goods without overpowering flavors.
Whether you're making biscuits, bread, or even experimenting with keto bread recipes and sweets, this flour brings the best taste, texture, and nutrition all in one.
Perfect for lowering your carb intake, boosting your protein, and keeping your blood glucose levels steady. No fillers, no junk––just pure, high-quality lupini beans milled to perfection.
Looking to stock up? You can grab yours here: Kaizen Lupin Flour.
How to Make Lupin Flour Biscuits
Prep the Oven and Dry Ingredients
Preheat your oven to 425°F and line a baking sheet with parchment paper. In a large mixing bowl, whisk together almond flour, lupin flour, flaxseed meal, arrowroot starch, monk fruit sweetener, baking powder, and salt.
Add the Wet Ingredients
Make a well in the center. Add the Greek yogurt, eggs, melted butter, and apple cider vinegar. Whisk together the wet ingredients first, then gradually incorporate the dry ingredients to form a smooth dough.
Form the Biscuits
Scoop about 3–4 tablespoons of the dough and form small balls. Gently flatten the tops and place them on the baking sheet, leaving space between each.
Bake to Golden Perfection
Bake in the preheated oven for 8–11 minutes until the edges are golden brown.
Cool and Enjoy
Remove the biscuits and let them cool for 5 minutes on the pan, then transfer to a wire rack to cool completely. Serve warm, with butter, or as part of your favorite meal.
FAQs
Can I use coconut flour instead of lupin flour?
Lupin flour behaves differently than coconut flour, so swapping will change the texture. Stick to Kaizen’s Lupini Bean Flour for best results.
How do I store leftovers?
Store leftover biscuits in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Can I freeze these biscuits?
Absolutely! Let them cool completely, then place in a ziplock bag and freeze. Pop them in the toaster oven when ready to reheat.
Can I add cheese or herbs to these?
Yes! Try adding shredded sharp cheddar cheese, garlic powder, or fresh herbs for extra flavor.
Why use Greek yogurt instead of sour cream?
Greek yogurt keeps the biscuits light, but you can easily sub in sour cream if that’s what you have on hand.
How to Store Leftovers
Store leftover biscuits in an airtight container on the counter for up to 3 days. For longer storage, refrigerate or freeze and reheat in a toaster oven for that fresh-out-the-oven taste.
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