Lupina Lupin Flour

This is a super nutritious high protein, low net carb flour great for baking my Keto treats. I use this in a 50/50 or 40/60 ratio with almond flour to cut the total carbs down with added nutrition in my Keto cupcakes, muffins, hamburger/hotdog buns, chocolate chip cookies, and believe it or not Keto waffles which are actually called chaffles (shredded cheese + egg + tablespoon of lupin flour + savory or sweet seasonings). There is no bitter after taste with the finished goods once they are baked, but don't lick the spoon because it will taste bitter! The color of the cookies or muffins also seems very normal with this flour. There is only 1 net carb per serving (1 quarter cup) of 12 total carbs - 11 grams of fiber = 1 net carb. When I substitute half of the almond flour in recipes with this, definitely adds more fiber and cuts the total carbs in whatever you are using it for without sacrificing the taste. It would be nice if this were less expensive, but if it helps me to stay on Keto so I can enjoy my treats without the guilt, then it is worth it!

This is great if you like to bake cookies and such with almond flour. It bakes much more like regular flour (little bit of a bitter taste, but not bad) and makes a softer cookie. It also has a very healthy nutrient profile: it’s almost all protein and fiber.

Best KETO option we have found to replace flour on breaded chicken. Crisps nicely and not as much “flavor” as almond or coconut flour, so more “flour” like. Worth a shot, especially if experimenting with low carb alternatives to flour.

It is fine and soaks up liquids like coconut flour but is heavier and a bit bitter, unlike coconut flour. It has a lot less carbs than coconut flour, though.

Lupin flour is a great way add extra texture and substance to low carb baked goods. Can be used to substitute for up to 40-50% of almond flour in a recipe and still be very low carb. Unto itself, it has a somewhat bitter taste, but in any recipe with a sweetener it is really not noticeable. I was tired of the taste and texture of almond flour alone, and lupin flour adds body and great texture to low carb, keto recipes. And you don’t need that much. Can do up to 40-50% substitute but even 20-25% makes a noticeable improvement. It is pricey, but you don’t need much, and almond flour is pricey too.

Kept hearing about the flavor not being good and that you had to add spices to make it taste good. I've used this in place of almond flour for all my keto recipes and love it good flavor and good for you what more could you ask.

I do keto baking and I thought I’d try this flour. Some others really like this flour. It was okay my daughter said it tasted like beans I used it in a lemon pound cake. I probably won’t buy again just because it doesn’t make a big difference in my baking.

The flavor takes a while to get used to and I would not recommend it for breads and doughs that need to rise with yeast but it works great for cakes, brownies and things like that. The nutritional value is mind blowing that’s why I think it’s worth the price.