Lupin Flour Waffles with Cream Cheese Topping
Lupin flour waffles are great way to start the day.
Lupin flour is made from lupin beans. It’s in my arsenal of keto flours for a few reasons. It’s not any cheaper than many of the others, but I like the nutritional value. Lupin flour is high in protein and fiber and has fewer calories than almond flour or coconut flour. It’s also only one net carb per serving where coconut flour can be as much as four net carbs per serving and almond flour is around two net carbs per serving.
Lupin flour’s consistency is beautiful, it compares to the sturdiness of almond flour but is a bit softer, making it great for waffles, keto bread and cakes.
Lupin Flour Waffles with Cream Cheese Topping
This recipe is based on my Keto Wonder Bread Waffle Recipe. You’ll need the following ingredients for these delicious lupin flour waffles:
- lupin flour
- egg
- sour cream
- room temperature water
- baking powder
- cream cheese
- heavy cream
- keto sweetener
- berries to top with
If you’re making the cream cheese topping for the waffles, be sure to leave it out to get soft or zap it in the microwave first. I like to use my handheld blender to whip it all together because it can be quite the task to get cream cheese nice and smooth for your topping.
Lupin Flour Waffles with Cream Cheese Topping
Ingredients
- 1 tablespoon lupin flour
- 1 tablespoon monk fruit sweetener
- 1/8 teaspoon baking powder
- 1 egg
- 1 tablespoon sour cream
- 1 teaspoon water
- 1/2 teaspoon vanilla extract
- Cream cheese topping
- 1 tablespoon softened cream cheese
- 1 tablespoon heavy cream
- 1/2 tablespoon monk fruit sweetener
- 1 teaspoon vanilla extract
Instructions
The nutrition facts below are for a stack of three mini waffles or one regular sized Belgian waffle which you’ll get from this recipe. The cream cheese topping adds another 93 calories, 9 grams fat and 3 grams total carbs. I wanted to give you the nutrition facts of just the waffles so you can top them with your favorite toppings whenever you make this recipe.