Kaizen Lupin Flour 2lbs - High Protein, Low Carb, Keto Friendly Lupini Flour

From the brand, visit the Store for a range of low-carb, high-protein pasta options, including Low Carb Fusilli, Low Carb Ziti, Low Carb Cavatappi, Low Carb Radiatori, and Low Carb Rice. These products offer a delicious and healthier alternative to traditional pasta, with a focus on reducing carbs and increasing protein.

The Low Carb Fusilli, Low Carb Ziti, Low Carb Cavatappi, Low Carb Radiatori, and Low Carb Rice all share similar nutritional profiles. Each serving provides 20g of protein, 130 calories, and just 6g of net carbs. These pastas are also high in fiber, with 15g per serving, and are gluten-free, grain-free, plant-based, and Kosher.

The key to these low-carb pasta alternatives is the use of lupin beans, which are considered a superfood. Our flour is made from lupini beans, which are naturally high in protein, low in carbs, and a perfect substitute for starchy flours. Lupin beans are a plant protein powerhouse, providing 12g of protein per serving, double the protein of almond flour and almost double the protein of chickpeas.

The low-carb and low-glycemic nature of lupin beans make these pastas an excellent choice for those following a low-carb or ketogenic diet. They are also a great alternative for individuals seeking a gluten-free, higher-protein option compared to chickpea, almond, or coconut flours.

The versatility of lupin flour extends beyond just pasta. It can be used in a variety of baked goods, from cookies and cakes to breads and even homemade lasagna. Lupin flour helps keep your recipes low in carbs while providing a boost of plant-based protein.

Whether you're looking to reduce your carb intake, increase your protein consumption, or simply explore a healthier pasta alternative, the low-carb, high-protein pasta options from our brand are worth considering. With their impressive nutritional profile and versatile applications, these products can be a valuable addition to your healthy eating routine.

product information: