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.
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. It’s soft, slightly crisp at the edges, and the perfect vehicle for whatever toppings you’re feeling—whether that’s grilled chicken, feta, and olives or a simple swipe of butter and garlic.
Made with a blend of lupin flour, arrowroot powder, and a few pantry staples, this flatbread delivers that perfect texture without relying on traditional flours. It’s ideal if you’re following a keto diet, managing blood sugar, or just want a gluten-free option that doesn’t taste like cardboard.
About this Keto Flatbread Recipe
This recipe uses Kaizen’s Lupini Bean Flour––a true game-changer for anyone who loves baking but wants to keep things low carb.
The combination of lupin flour, ground flaxseed, and a little arrowroot powder creates a batter that bakes into fluffy, golden flatbread every single time. It’s super versatile––you can use it as a base for pizza, to soak up sauces, or just as a low-carb side with your favorite dishes.
It’s one of those recipes that fits seamlessly into your keto pantry, whether you’re making a batch for meal prep or whipping it up last minute.
Why You’ll Love This Flatbread
- Low in carbs, high in protein
- Soft, fluffy texture
- Quick and foolproof
- Endlessly versatile
- Easy pantry ingredients
Key Ingredients
- Lupin flour: We’re using Kaizen’s Lupini Bean Flour; low-carb (only 1 g carbs), high-protein, and neutral in flavor
- Arrowroot powder: Helps with structure without adding carbs
- Ground flaxseed: Adds fiber and binds the dough
- Olive oil: For richness and crisp edges
- Garlic powder & salt: Basic seasoning, but makes all the difference
About Our Lupin Flour
If you’re serious about baking low-carb and high-protein (loving the keto recipes), Kaizen’s Lupini Bean Flour is the secret weapon and a lupin bread recipe will be your new keto favorite.
Made from 100% Australian lupini beans, it’s naturally low in carbs (just 1 net carb per serving) and delivers a whopping 12 grams of plant-based protein.
It’s the perfect flour for anyone on a low carb diet, managing blood sugar, or looking for a gluten-free flour without the gritty texture or bitter taste you find in some nut flours.
Whether you’re making flatbreads, keto breads, waffles, or pizza crusts, this flour bakes up like a dream.
No fillers, no weird ingredients––just high-quality lupin beans milled to perfection. You can grab yours right here: Kaizen Lupin Flour.
Swaps and Additions
- Swap almond milk for warm water or even a splash of heavy cream if you want extra richness
- Add in mozzarella cheese, fresh herbs, or spices to the batter for more flavor
- No arrowroot? Try a small amount of psyllium husk powder or oat fiber (just keep in mind the texture will shift slightly)
- Spread some melted butter, garlic, and parmesan on top before the final bake for garlic bread vibes
- Make them smaller and roll thinner for low-carb pitta bread or keto tortillas
How to Make Lupin Flour Flatbread
Preheat the Oven & Skillet
Preheat your oven to 425°F and place a cast iron skillet inside to preheat as well.
Combine Dry Ingredients
In a large mixing bowl, whisk together the lupin flour, arrowroot powder, ground flaxseed, garlic powder, and salt.
Mix Wet Ingredients
In a separate bowl, whisk the almond milk, eggs, and olive oil. Gradually combine the wet ingredients with the dry ingredients, stirring until smooth.
Bake the Flatbread
Carefully remove the hot skillet from the oven. Add a drizzle of olive oil, then pour the batter into the pan, spreading it into a layer about ½-inch thick. Transfer to the oven and bake for 20 minutes, until golden brown and firm.
Add Toppings and Finish
Once baked, add your toppings of choice—think grilled chicken, Greek yogurt, feta, olives––and pop it back in the oven for 5–7 minutes to warm everything through. Slice, serve, and enjoy!
FAQs
Can I use coconut flour instead of lupin flour?
Lupin flour behaves very differently—coconut flour will absorb more liquid and yield a dense, crumbly flatbread. Stick with Kaizen’s Lupini Bean Flour for the best texture.
How do I store leftovers?
Store in an airtight container at room temperature for 1–2 days, or refrigerate for longer freshness. Reheat in a toaster oven for best results.
Can I make this dairy-free?
Absolutely. Use unsweetened almond milk or coconut milk, and swap butter-based toppings for olive oil.
Is lupin flour safe for peanut allergies?
Lupin beans are legumes, so if you have a peanut allergy, check with your doctor first. However, many people tolerate it just fine.
Can I freeze the flatbread?
Yes! Cool completely, wrap tightly in plastic wrap, and store in the freezer. Reheat in the oven or toaster oven when ready.
How to Store Leftovers
Keep any leftover flatbread in an airtight container for up to 2–3 days at room temperature. You can also refrigerate or freeze for longer storage––just reheat in the oven to crisp it back up.
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