My New Cookbook is Almost Here— Preorder for a FREE $25 Ebook Bonus

Low-Carb Lupin Flour Bread

Say hello to Lupin Flour Bread, a low-carb and keto bread recipe that delivers all the soft, fluffy texture of traditional bread, minus the carbs! This nutritious recipe is packed with lupin flour, almond flour, and flax seed, making it a great low-carb option with plenty of protein and fiber. Whether you’re using it for sandwiches, toast, or just slathering it with butter, this low-carb bread is the real deal.

Let’s grab a large mixing bowl and bake up the ultimate low-carb bread!

Lupin flour bread sliced.

About Keto Lupin Flour Bread

This lupin bread recipe is the perfect texture—soft on the inside, golden brown on the outside, and sturdy enough to hold up like regular bread. Instead of relying on vital wheat gluten or higher-carb ingredient, we’re using a blend of lupin flour, almond flour, and flax seed to keep things gluten-free while still achieving that airy, satisfying bite.

The flavor is fantastic, and this bread is a great way to enjoy a fresh, homemade loaf while sticking to keto diets or low-carb eating.

Why You’ll Love It

This recipe is simple to make and is a wonderful substitute for “real” bread. Here’s why:

  • Made with lupin flour and almond flour, this bread fits perfectly into keto, low-carb and low-glycemic lifestyles.
  • Thanks to lupin beans and flax seed, every slice is packed with nutrients.
  • No dense, dry loaf here—this bread has the perfect texture, making it ideal for toast or sandwiches.
  • No need to wait for dough to rise—just mix, pour, and bake!

Key Ingredients

(Note: These are the recipe’s starring ingredients, but you can find all the ingredients in the recipe card below!)

lupin flour bread ingredients on a gray surface
  • Lupin Flour: The star ingredient, made from lupini beans, brings a protein and fiber boost while keeping the bread light and fluffy. I prefer my brand Kaizen, but choose your own favorite lupin flour!
  • Almond Flour: Adds richness and structure, balancing the slightly bitter notes of the lupin flour.
  • Flax Seed Meal: Helps bind the dry ingredients while adding a slight nutty flavor and extra nutrients.
  • Greek Yogurt: This adds moisture for the perfect soft crumb.
  • Monk fruit sweetener: Adds a subtle sweetness without being overpowering.
  • Olive Oil: Gives the bread a light, tender texture while adding a touch of healthy fats.
  • Baking Powder: Creates lift and structure by releasing carbon dioxide, making the bread rise beautifully.

Ingredient Swaps and Additions

lupin flour bread sliced on a black plate

While this tasty bread is incredible as is, you could make it your own with the following swaps and additions: 

Swaps

  • Greek Yogurt: Swap with coconut yogurt for a dairy-free option.
  • Olive Oil: Use melted butter for a richer flavor, or substitute avocado oil or melted coconut oil.

Additions

  • Egg Whites: Add an extra egg white for a lighter, airier texture.
  • Sweet or Savory: Add a little more monk fruit for a sweeter bread or sea salt and fresh herbs for a more savory take.

How to Make Lupin Flour Bread

The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card.

Step 1 – Prep the Loaf Pan


Preheat the oven and line a loaf pan with parchment paper, leaving extra overhang for easy removal.

Step 2 – Mix Dry Ingredients


In a large bowl, whisk together lupin flour, almond flour, flax seed meal, baking powder, and salt to remove any clumps.

Step 3 – Mix Wet Ingredients


In a separate bowl, whisk together the Greek yogurt, olive oil, eggs, and apple cider vinegar until smooth.

Step 4 – Combine & Bake


Pour the wet ingredients into the dry ingredients, stirring until fully combined. Transfer the batter to the loaf pan and bake until golden brown and a toothpick test comes out clean.

Step 5 – Cool & Serve


Let the bread cool for at least 20 minutes before slicing. Enjoy fresh, toasted, or however you like!

lupin flour bread cooling on a rack

What to Serve With This Bread Recipe

Don’t forget the dessert! Here are some low-carb dessert ideas to eat after enjoying this yummy keto bread recipe:

FAQs

What does lupin flour taste like?

Lupin flour has a slightly nutty and slightly bitter taste, but when balanced with the right ingredients—and when a touch of monkfruit sweetener is added—it creates a delicious low-carb bread.

How do I store this bread?

Store at room temperature in an airtight container for up to 4 days. For longer storage, refrigerate the loaf or freeze individual slices.

Can I make this in a bread machine?

Yes! Mix the ingredients as directed and bake on the “quick bread” setting of your bread machine.

Can I toast this bread?

Absolutely! This lupin bread recipe toasts beautifully and pairs well with butter, nut butters, or keto-friendly spreads.

lupin flour bread sliced on a plate

How to Store

To keep your lupin flour bread fresh, store it in an airtight container at room temperature for up to four days. If you need to store it longer, slice the loaf and freeze individual portions. When ready to eat, toast or warm in the oven for the best flavor.

Recommended Products

More Recipes You’ll Love

Yield: 8-10 servings

Lupin Flour Bread

lupin flour bread sliced

This low-carb and keto-friendly lupin flour bread combines lupin flour with almond flour to make a delicious, sliceable loaf that is perfect for snacking, sandwiches, and spreads.

Prep Time 15 minutes
Cook Time 40 minutes
Additional Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 cup blanched almond flour
  • 1/2 cup Kaizen lupin flour
  • 1/4 cup ground flaxseed meal
  • 2 tablespoons arrowroot powder
  • 3 tablespoons granulated golden monkfruit sweetener
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup plain Greek yogurt
  • 1/4 cup olive oil
  • 3 eggs, at room temperature
  • 1 teaspoon apple cider vinegar or fresh lemon juice

Instructions

  1. Preheat the oven to 350°F. Line a 9x5 loaf pan with a sheet of parchment paper, leaving overhang on the edges so you can easily lift the loaf out after it’s done baking. 
  2. In a large mixing bowl, add the almond flour, lupin flour, flaxseed meal, arrowroot powder, monkfruit sweetener, baking powder and salt. Mix well to remove any clumps. Set aside. 
  3. In a separate bowl, whisk together the Greek yogurt, olive oil, eggs, and apple cider vinegar. Whisk until smooth. Pour the mixture into the large bowl with the dry ingredients, then stir until it is well combined. 
  4. Pour the batter into the loaf pan. Transfer to the oven and bake for 40-45 minutes or until the edges and top are a light golden brown. Check it after 30 minutes of baking. If the top is already golden brown, cover it with a sheet of parchment paper to prevent it from over-browning.
  5. Remove from the oven and let it cool for 20 minutes. Gently pull up on the parchment paper wings to lift the loaf from the pan. Transfer it to a cutting board to slice warm, or to a wire cooling rack to cool longer.

Notes

  • Kaizen lupin flour adds a good amount of protein and fiber to the bread. When used in larger quantities, it has a slightly bitter flavor. The sweetener helps to balance it out. 
  • Store leftover bread at room temperature for up to four days. 
  • You can substitute the Greek yogurt for coconut yogurt if you need a dairy-free version.
  • Disclaimer: This post contains affiliate links. This means I may earn a commission should you chose to make a purchase using my link. I love all of these companies and products, and know that you will too!

    Skip to Recipe