Decadently Sweet Lupin Flour Bread – Almost Zero Carb Bread!
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 tiny, you can honestly go to town with it.
Lupin, if you’re not familiar just like I wasn’t, is a bean popular in the Mediterranean. Most beans have a high carb count and aren’t keto-friendly but this spiffy little bean is mostly fiber so 1/4 cup of lupin flour has a grand total of 1 net carb. This recipe uses just shy of one cup to make a loaf of 12 generous slices so imagine what the carb count per slice is!
Well, no need to imagine, the nutrition facts are below for this lupin flour gluten free bread recipe.
But before we get into all that, I want to talk more about why this is my favorite keto bread recipe that I’ve ever tried. I mean, just look how soft and crumbly it is.
Lupin Flour Keto Bread
I’ve made quite a few types of keto bread with different ingredients. In fact, I still keep my Pumpkin Chia Seed Bread in heavy rotation because it’s so delightful.
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 low carb easy lupin bread recipe is the first bread my little one has ever liked! It’s 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.
It does harden up a bit as it cools, but not as much as bread made with nut flours. Since it is a keto bread, I keep it in the fridge anyway. 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 6 eggs and you have to try it for yourself to believe me when I tell you that this bread is not eggy at all.
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!
Almost Zero Carb Bread
So let’s talk about the ingredients in this lupin flour bread recipe and why I call it an almost zero carb bread. In this recipe I use:
- 6 eggs, separated
- 1 tsp vanilla extract
- 36g butter, melted (2.5 tbsp)
- 112g lupin flour (just shy of a cup)
- 1/3 cup erythritol
- 2 tsp baking powder
- 1/2 tsp pink salt
- 1/4 tsp cinnamon
- 1/4 tsp cream of tartar
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.
Anyway, my loaf results in about 12 slices, and each slice with the above ingredients comes out at 4.4 total carbs. Of those carbs, 3.5g of that is fiber and another .5g is sugar, which is likely from the erythritol. If you take those out, you’re left with .4g of net carbs. So enjoying two slices with your breakfast still comes out less than a gram of net carb for such delicious bread.
This is an absolute win for me. I had cut back on the amount of keto bread and mug cakes I ate because the carbs in coconut flour and almond flour definitely adds up but lupin flour is here to save the day. In fact, my lupin flour mug bread is a must try too! Each slice of this lupin flour bread loaf also provides 6.5g of protein which is great for retaining muscle mass while you lose weight.
You’ll notice that I gave gram counts for some of the ingredients. I highly 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.
You might notice some yellow specs in my slices. This might be because I did not whip the egg yolks before I included them in the rest of the recipe, so I made sure to include that in the instructions below.
Lupin flour Bread
Ingredients
- 6 eggs separated
- 1 tsp vanilla extract
- 36 g butter melted (2.5 tbsp)
- 112 g lupin flour just shy of a cup
- 1/3 cup erythritol
- 2 tsp baking powder
- 1/2 tsp pink salt
- 1/4 tsp cinnamon
- 1/4 tsp cream of tartar
Instructions
- Preheat the oven to 180c/350f. Prepare a loaf pan with parchment paper or grease with butter. In a large bowl, mix lupin flour, erythritol, baking powder and cinnamon. In another large bowl, add the cream of tartar to the egg whites and whisk into firm peaks.
- Add the butter, egg yolks and vanilla to the dry ingredients. Add 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. Pour the batter into the prepared loaf pan and place in 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.
- Remove and leave to cool in the pan for 10 minutes. Then remove from the pan and cool completely on a wire rack.
- Slice into 12 and enjoy!
Nutrition
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Did this without separating the eggs and it turned out fantastic! Although the baking time was closer to 35 minutes.
This was a GIGANTIC hit with my vegetarian friend who is always looking for more protein. I used about 2/3 cup of whole earth baking blend, and doubled the cinnamon, and put in a 1/2 tsp of nutmeg. It came out so well! Folding in those whipped egg whites is a great idea! I assume this would work for Almond meal too?
I have done it with blanched almond flour well so yes I think you would be great there! So happy your friend likes it
We’ve just made it and left sweetener out. We have a good knife and we can get 25 slices! Shame i can’t put a pic on. Many thanks for recipe.
Like it very much though much too sweet for my taste and I also had to bake it longer. Makes a good alternative to almond flour.. Thank you.
Could I add a 1/4 cup of flax meal and ditch the sweetener?
you could try it! I’d love to hear how it goes
I have baked this bread and I can tell you it’s 100% worth it. The only thing I would suggest, use less sweetener (I used stevia) otherwise it comes out too sweet. Enjoy this delicious bread!
We don’t have erythritol.
If you don’t want it sweet, can you reduce, eliminate or substitute for the erythritol?
yes you can simply leave the sweetener out
Can the sweetener be skipped altogether?
Just made this bread and it is delicious. Flavour was excellent and it did not fall apart. There was no eggy flavour at all. The texture however is definitely more like a cake. I am celiac and have made every type of gluten free bread out there. This needs something more, like yeast and maybe some protein powder.
I like the simplicity of this recipe but could it be converted to a savoury bread?
Has anyone tried to cut the recipe in 1/2 and make hamburger rolls in silicon bun molds..?