Lupin Flour Bread Recipe

I don’t remember how I stumbled upon lupin flour, but I’m sure glad I did. This lupin flour bread is divine, and the carbs per slice are so low that you can enjoy a hearty serving. If you miss traditional bread, this low carb, homemade recipe is sure to satisfy your tastebuds.

Lupin Flour Bread

Lupin, if you’re not familiar, is a bean in the legume family that is popular in the Mediterranean. Most beans have a high carb count and aren’t keto-friendly so a grain made from them also won’t work for a low-carb diet. On the other hand, lupin beans are mostly fiber. That means that 1/4 cup of lupin flour has a grand total of one net carb. This recipe uses just shy of one cup to make a loaf of 12 generous slices, so the carb count stays low.

This article explains all about how to use lupin flour. Also, you can make a version of this keto bread in the microwave.

The problem with most keto-friendly bread is that they’re usually very dense and eggy in taste. I even call my coconut flour bread an egg loaf because, really, that’s what it is.

This keto bread recipe is the perfect texture. Light and fluffy when warm and delicately sweet in this version, perfect with a pat of butter and your coffee or tea in the morning.

Since it is keto bread, I keep it in the fridge in an airtight container. It does harden up a bit as it cools, but not as much as bread made with nut flours. Once I warm a slice in a saucepan with some butter or toast it up, it goes back to light, soft, and absolutely delicious. This recipe does use six eggs, but you have to try it for yourself to believe me when I tell you that this bread does not have an eggy flavor at all.

Other Lupin Flour Recipes

I also made lupin flour waffles which were just delightful. I can see that lupin flour will quickly become a staple in my keto pantry. The next recipe on my list is lupin flour pancakes and lupin flour crackers!

Ingredients for Lupin Flour Bread

So let’s talk about the ingredients in this lupin flour gluten free bread recipe. Lupin flour bread is also gluten free. In this easy lupin bread recipe, I use:

• 6 eggs, separated
• 1 teaspoon vanilla extract
• 36 grams butter, melted (2.5 tbsp)
• 112 grams lupin flour (just shy of a cup)
• 1/3 cup erythritol or monk fruit sweetener
• 2 teaspoon baking powder
• 1/2 teaspoon pink salt or sea salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cream of tartar

Equipment

I’m using a 9×5 loaf pan, which is a little large for these keto breads, so the slices come out pretty wide and low. You may want to use an 8×4 loaf pan for a taller, slimmer lupin flour bread.

Instructions

1. Preheat the oven to 350 F.
2. Prepare a loaf pan with parchment paper or grease with butter.
3. In a large bowl, mix lupin flour, erythritol or monkfruit sweetener, baking powder and cinnamon.
4. In another large bowl, add the cream of tartar to the egg whites and whisk into firm peaks.
5. Add the butter, egg yolks and vanilla — the wet ingredients — to the dry ingredients. Stir in 1/3 of the egg whites. Mix until well combined. Add another 1/3 of egg whites and mix, then add final third being careful not to over mix the dough.
6. Pour the batter into the prepared loaf pan and place in the oven for 30 minutes or until golden brown on top. It should have risen and a knife inserted into the middle will come out clean.
7. Remove and leave to cool in the pan for 10 minutes. Then remove from the pan and cool completely on a wire rack.
8. Slice into 12 and enjoy!

The Results

This is an absolute win for me. I had cut back on the amount of keto bread and mug cakes I ate because the carbohydrates in coconut flour and almond flour definitely add up, but lupin flour is here to save the day. In fact, my lupin flour mug bread is a must-try, too!

You’ll notice that I gave gram counts for some of the ingredients. I know that some of our readers are in the UK or Europe, where you measure food in grams and not tablespoons or pounds like we Americans do. In fact, just recently a British reader wrote and asked how to translate a stick of butter to grams. A single stick of butter, which we measure in the US as four ounces, would be 113.25 grams.

I suggest getting yourself a kitchen scale, especially if you bake a lot because baking is an art but also an exact science. Throwing off the ingredients by trying to measure in cups and spoons instead of exact grams can yield different and sometimes unpleasant results than what’s described here.

Notes

This bread recipe does not include yeast. The whipped egg whites help it to rise as does the baking powder and cream of tartar, both chemical leavening agents.

You might notice some yellow specs in my slices. This might be because I did not whip the egg yolks enough before I included them in the rest of the recipe, so I made sure to include that in the instructions below.

Prep time for this lupin bread recipe is about 15 minutes, baking time is about 35 minutes. So your total time is under an hour for making this low-carb bread.