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Lupin Flour : Yep, It’s Keto and Here’s How You Can Use It!

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pancakes on plate with Lupin flour in the background

Ever heard of lupin flour?

Today we’re explaining exactly what it is and how you can use it in your keto recipes, so listen up if you’re interested in learning about a unique, keto-friendly flour to try!

We ended up having three of our Hip2Keto team members try this highly-rated Lupina brand of Lupin flour. Here are our honest thoughts below and tips for cooking with it.

woman holding lupin flour

What is lupin flour?

Lupin flour is a legume flour made from sweet lupin beans, which are a GMO-free alternative to soybeans. It is uniquely high in protein and dietary fiber. Each 1/4 cup contains just 1 net carb, and is high in antioxidants!

This type of flour is gluten-free, and also vegan. Although lupin flour has been consumed for centuries, it’s becoming more popular now to use in keto and low carb baking recipes.

Hip Tip: Please be aware that lupin beans are a close relative to soy and peanuts, so if those allergies are an issue for you, maybe skip this product. See our list of keto-friendly flours here!

looking inside a bag of lupin flour

How do I use lupin flour?

Lupin flour can be used in baking bread, cakes, pancakes, as a thickener in soups, and in breading for frying foods. There are all kinds of uses, but like all flour substitutes, you may have to experiment a little.

fork with keto pancakes

What we’ve learned about lupin flour is that we wouldn’t recommend you replace the full amount of almond flour called for in a recipe with it. We suggest trying a 1:2 ratio if replacing some of the almond flour in keto recipes. Meaning you’ll use half the amount of lupin flour, and still use the remaining almond flour called for. For example, in this keto pancakes recipe that called for 1 cup almond flour, we used 1/2 cup Lupina flour and 1/2 cup almond flour, and it worked great!

You’ll likely always want to have a different keto flour to combine with it. This flour can tend to have a bitter taste if a little keto sweetener isn’t used or if you use it in large amounts, so keep that in mind when experimenting with recipes.

fat head pizza using lupina

How did the Hip2Keto team like using lupin flour?

“Well my two attempts were fails because I was trying to straight substitute Lupina for almond flour in fat head pizza crust and in pancakes. They both looked beautiful, but sure had a funny aftertaste, so now I’ve learned that I need to try using half as much lupin flour, and look forward to trying again!” – Lina

pancakes with lupin flour

“I made our Keto Blender Pancakes recipe, and they turned out wonderful. Personally, I enjoyed them more than the almond flour pancakes I have made in the past. For the 1 cup almond flour called for in the recipe, I substituted 1/2 cup Lupina flour and 1/2 cup almond flour, and it worked beautifully! I didn’t notice a bitter flavor using the Lupin as a substitute and I really liked the consistency of these pancakes.” – Jenna

lupin flour pound cake on a plate

“I also baked our Keto Pound Cake using 3/4 cup lupin flour and 3/4 cup almond flour. The bitterness was quite strong with this recipe despite the addition of an equal amount of sweetener. This would be a good time to adjust the lupin flour down even further to maybe 1/2 cup versus 3/4 cup. It honestly was still tasty, but I definitely could taste the bitterness this time.” – Jenna

lupin flour with measuring cup by mixing bowl

“I made these Almond Lupin Squares as an easy dessert, and ending up loving them! To make them keto-friendly, I used Swerve brown and no sugar added chocolates. This recipe called for 1 cup lupin and 1/2 cup almond flour, but I do think what balanced out the flavors was the Swerve. I can’t wait to try more recipes with Lupina!” – Collin


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Join The Discussion

Comments 17

  1. Jennifer

    This didn’t read like a ringing endorsement. Is the advantage to using lupin flour that it improves texture when compared to straight almond flour?

    • Lina D (Hip2Save Sidekick)

      Yep the advantage is it’s another option to try as a keto flour and good alternative to almond flour or coconut.

    • Donna

      Lupina flour is very high in protein. But beware GET THE LUPINA from lupinausa.com. I bought another brand without checking the macros and immediately threw it away. It was so high in carbs, the lupina from lupinausa.com has 12 g protein and only 1NET CARB. It does have to be mixed with another flour, usually almond flour. This brand also, at least in my opinion,doesn’t have as strong of a bitter taste.

  2. Susan

    I’m confused about the Lupin substitution ratio for almond flour. 1/2 Cup lupin and 1/2 cup almond flour for one cup almond flour is a 1 to 1 ratio, not 1 to 2 as the description says in the article. Which ratio is better?

    • Amber (Hip Sidekick)

      Hi Susan! We tried just Lupin flour and didn’t love it, which is why we decided to do half & half with almond flour. You can just do all Lupin flour, but we preferred it as a blend. Hope that helps!

    • diana

      Thank you for posting that question–I almost replaced 2 cups of almond flour with 1 cup almond and 1/2 cup lupin flour in a recipe, until I read the example of replacing 1 cup almond flour with 1/2 cup almond flour and 1/2 cup lupin flour. You are right, the suggestion should read use a 1:1 replacement, but don’t completely replace the almond flour, just use half and half.

      • Angie (Hip2Keto Sidekick)

        Hi Diana! Yes Lupin flour can be a bit bitter so we also prefer it in a blend.❤

    • Cyndi

      I’ve done a lot of experimenting with lupin flour and I’d suggest replacing more like 1/4 to 1/3 of the total amount with lupin. Any more than that creates a really tough texture and a bitter taste.

  3. ChongPoh

    Interesting sharing Lina. I’m trying to experiment it to bake yeast bread. Have you tried that too?

    • Amber (Hip Sidekick)

      Hi there! We haven’t tried that. Let us know if you find a yeast recipe you like it with!

      • John Vorkman

        This keto yeast bread rises and tastes just like regular wheat bread, It uses vital wheat gluten, oat fiber,, and ground flax seed. No nut flour or coconut flour. It is very low carb and is all the rage now in the keto world. I enjoy it every day. It has changed my life. I make mine in a bread machine. I make up 10 bags of dry ingredients and refrigerate. I first mix the water, yeast, honey and eggs in the bread maker. Then dump in one bag of premixed dry ingredients, add the butter on top and press start. It takes only 2 minutes of work and 3 hours later the Baked bread is touching the top of the bread maker and ready to enjoy.

        https://www.lowcarbrecipeideas.com/diedres-kitchen-low-carb-bread/

        • Lisa

          Do you have any idea why I can’t get my bread to rise well? I love the taste but it’s so dense and only rises about 50%

          • Jennifer (Hip Sidekick)

            Keto bread tends to be denser than store-bought bread. We make Lupin flour bread a lot in my home and it only rises about 50%.

    • Tricia Ortega

      Hi Chong Poh Please check out this site! Samya Leighton has done all the science and I make her Lupin yeast breads every week! She even has a recipe for sour dough starter with Lupin flour. I absolutely love her recipes and I think you will too!

      • Rita

        Can you give a link for the yeast bread with Lupim Flour you mention here?

  4. Mona

    Hello what about coconut flour , what ratio should be used if I want to incorporate lupin flour ? Thx

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