Lupin Flour Brownies – The Best Low-Carb Brownie Recipe Ever
I had a craving for brownies and I experimented with these ingredients and hoped for the best. Voila! These Lupin Flour Brownies are now 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 fewer calories and fewer 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.
This article explains all about lupin flour.
Lupin Flour Brownies
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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 after effect of straight erythritol
- 1 tablespoon instant coffee
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- one stick butter
- 2 tablespoons 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. It would also be great to add chocolate chips or chunks. Let me know if you love these as much as I do! And don’t over-bake them!
Without the chocolate or nuts, this recipe comes out at just 6 g of net carbs per serving! That is the reason why I will forever make my brownies with lupin instead of almond flour. They taste great too!
There are a little over 100 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 monk fruit sweetener
- 1 tablespoon instant coffee
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 8 tablespoons butter
- 2 tablespoons coconut oil or just use more butter
- 3 eggs
- 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!