Baked beans without the sugar. This keto-friendly version uses lupini beans instead of high-carb ones. Full of smoky, tangy, sweet flavor and only 1g net carb per serving.
2 cups cooked lupini beans (or 2 pouches, rinsed and drained)
1/2 onion, chopped
2 garlic cloves, minced
1 tbsp olive oil or bacon fat
1/4 cup sugar-free ketchup
2 tbsp tomato paste
1 tbsp apple cider vinegar
1 tbsp yellow mustard
2 tbsp allulose, erythritol, or monk fruit sweetener
1/2 tsp liquid smoke (optional)
1/2 tsp smoked paprika
1/4 tsp ground cumin
1/4 tsp black pepper
1/2 tsp salt
1/4 cup water or broth
Optional:
2–3 strips cooked bacon, chopped
Pinch of chili flakes or a little chipotle paste for heat
Splash of sugar-free Worcestershire sauce
Heat oven to 325°F (160°C).
In a pan, heat oil or bacon fat. Add onions and cook until soft, about 5–7 minutes.
Add garlic, cook 1 minute more.
Stir in ketchup, tomato paste, vinegar, mustard, sweetener, spices, and water. Let it simmer 2–3 minutes.
Taste and adjust sweetness or salt if needed.
Add the rinsed lupini beans and stir to coat.
Transfer to a baking dish. Cover with foil and bake for 30 minutes.
Uncover and bake another 15–20 minutes until the sauce thickens and darkens a bit.
Let it sit 10 minutes before serving.
For even more flavor, add bacon or a splash of Worcestershire sauce.
These beans taste better the next day — great for meal prep.
Store in fridge up to 5 days or freeze for later.
Make sure your sweetener is keto-safe (avoid maltitol).
Find it online: https://www.wellnesswarrior.org/keto-lupini-baked-beans/