Lupin Flour Brownies – The Best Keto Brownie Recipe Ever
I had a craving for brownies and I threw together these ingredients not expecting much. But these Lupin Flour Brownies will become my basic keto brownie recipe forever! They were so good.
Usually, I make keto brownies with almond flour because I love the texture I get but I’ve been trying to swap out almond flour for lupin flour where I can. Lupin flour has less calories and less carbs and gives a softer texture to baked goods.
If you love a more dense, chewy kinda brownie, you may want to stick with almond flour. This brownie was delightfully soft and absolutely perfect for my craving.
Unfortunately, I didn’t have any sugar-free chocolate chips or dark chocolate bars on hand to include in my recipe. I know that would have kicked things up to where I needed them to be and added the fudginess I love in brownies.
But these hit the spot so well that I can’t wait to make them again with the extra chocolate included. So if you have those on hand, go ahead and add them in!
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Lupin Flour Brownies
To make this keto brownie, you’ll need:
- 1/2 cup lupin flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sweetener, I used 1/4 cup Lakanto and 1/4 cup xylitol to avoid the cooling aftereffect of straight erythritol
- 1 tablespoon instant coffee
- 1/2 teaspoon aluminum-free baking powder (use that you have)
- 1/2 teaspoon sea salt
- one stick butter
- 2 tbsp coconut oil (or just use more butter)
- 3 eggs at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup sugar-free chocolate chips or chunks of dark chocolate for ooey-gooey goodness
I added nuts to mine because I love nuts but you don’t have to. I know that’s a polarizing ingredient in brownies. Let me know if you love these as much as I do! And don’t over-bake them!
Without the chocolate chips or nuts, this recipe comes out at just 0.5g of net carbs per serving! That there is the reason why I will forever make my brownies with lupin instead of almond flour. They taste great too!
There are 83 calories in just one serving so make sure not to overeat these still. I baked it in an 8×8 pan and cut it into 16 servings. If you don’t have lupin flour, simply swap that out for almond flour at the same amount.
Lupin Flour Brownies – The Best Keto Brownie Recipe Ever
Ingredients
- 1/2 cup lupin flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sweetener I used 1/4 cup Lakanto and 1/4 cup xylitol to avoid the cooling aftereffect of straight erythritol
- 1 tablespoon instant coffee
- 1/2 teaspoon aluminum-free baking powder use that you have
- 1/2 teaspoon sea salt
- one stick butter
- 2 tbsp coconut oil or just use more butter
- 3 eggs at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup sugar-free chocolate chips or chunks of dark chocolate optional
- 1/4 chopped nuts optional
Instructions
- Preheat oven to 350 degrees
- Line an 8×8 baking pan with parchment or grease with butter and set aside
- In a medium-sized bowl, mix all your dry ingredients together with a whisk, making sure to break up any clumps
- Melt your butter in the microwave and stir in the vanilla
- Stir the butter and vanilla to the dry mix to cool it down before adding the eggs
- Add in the eggs and mix very lightly, only to bring all the ingredients together
- Pour into prepared pan and bake for 20 minutes and not a minute over
- Remove from pan and allow to cool completely. Enjoy!
Nutrition
For more ways to use your lupin flour, check out more lupin recipes below.
Hello! I want to try this recipe but would like to replace the butter by a non fat and low cal substitute. What would you recommend? Thank you!!
Looking forward to starting
Not only are they delicious (added a generous handful of dark chocolate bake believe chips and walnuts)they don’t seem to have much affect on my blood sugar. Thank you for this spectacular recipe that I am sure will become part of my standard rotation. I’m having several pieces for dinner tonight!
These were really nice but mine turned out more like cupcakes/ muffins than brownies. I used allulose instead of xylitol as I prefer the taste which may be the issue. I baked the second batch by trying to convert the measurements to grams so that it might be more accurate and they came out the same. Very tasty but wondering why not more like fudgey brownies and not like the picture shown. Anyone else had this happen when switching out sweetner? Maybe omitting the baking powder or using less?
Hmm interesting Joanne. I’d maybe cut down the baking powder? I’m glad they were still tasty though!!
Thanks, I tried that and they were denser but not fudgey. I wonder if it’s because I used allulose. I can’t seem to get used to the taste of erythritol & xylitol but maybe in this recipe if there are enough bold flavors like the coffee and dark chocolate it would cover it up. I always got a severe cooling taste even with golden erythritol or mixing it with xylitol previously. I wish I knew some keto bakers near me so we could share/ try different products. I have a week’s wages worth of flours in my pantry I think!
Sorry to hear you are having a hard time with this recipe. Maybe look for some keto facebook groups or ask around.
Wow, these were delicious! I’ve just “discovered” lupin flour and have been liking the results. I mixed sugar free milk chocolate chips into the batter. The finished consistency was more like dense cake than fudge , but yum!!! My whole family likes them. Thx for the recipe!
Yum!!! Thanx for the tip and glad you enjoyed this recipe!! xo