Lupin Flour Bread

4.47 from 47 votes

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.

Prep Time15

Cook Time35

Total Time50

Course: Breads

Cuisine: American

Servings: slices

Calories: 79kcal

Author: Leah Ingram

Equipment

1 Loaf Pan

Ingredients

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
2 teaspoons baking powder
1/2 teaspoon pink salt
1/4 teaspoon cinnamon
1/4 teaspoon cream of tartar

Instructions

Preheat the oven to 350 F.
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!

Notes

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.

Nutrition