Once upon a time I tried my very best to do plant based KETO eating. The verdict? It was very very hard – I was hungry all the time and could not for the life of me find adequate ways to up my protein to the levels that might sustain me without resorting to beans (which I couldn’t because they were high carb). One of the struggles was breakfast – I was sick of eating yogurts and missed the warm coziness of a nice bowl of oatmeal. Here is where I discovered the magical ingredient: lupin flakes.

I discovered these guys while roaming around my bulk food store and thought I’d give it a try. They are a strange ingredient that I had never seen before and it intrigued me to grab some and see what I could make with them. They look like cornflakes, but are not crispy or crunchy in any sense. The flakes are soft. Lupin is not something we see a lot of here in Canada, but in parts of Latin America and Spain it is common occurrence. Its commonly known as a bitter bean, but once its cooked with the added ingredients the flavour disappears.

The dish will achieve the warmness of an oatmeal bowl while also being low carb and keto friendly. And of course toppings are absolutely necessary to elevate this to the next level.


A low carb, keto friendly breakfast option
Course Breakfast


  • 1.5 c nut milk
  • 1/2 c lupin flakes
  • 1/4 almond flour
  • 1 tsp cinnamon
  • 1 tbsp honey or stevia (sweetner)
  • 1 tbsp each of ground flaxseed, hemp hearts, chia seeds


  • In a small sauce pan, combine all ingredients well. Bring to a boil, then switch to simmer for 5-10 minutes until the mixture resembles a thick oatmeal.

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