Lupini Beans and flour made from them.

I was looking for "flours" that had low net carbs, and I happened across lupin flour.
It seem to come from the Lupini bean, I suspect it includes the outer skin that is not always eaten otherwise.
It appears to have lower net carb count than flaxmeal.
Chia is lower than that, in fact it ha zero net carbs , but doesn't seem to be suitable as the bulk of a backed good, not even a wrap or cracker.
At any rate, I was wondering if anyone here had experience with the beans or the flour.

I've just started experimenting with the lupini bean. I ordered seeds late in the season last year, so didn't get them in the ground. I first encountered them in a fermented form and was told it was a common tappas. The seeds are on the bench ready to be started. I did order some flour to give it a try and it makes a nice pasta (wife is gluten intolerant).  Looks similar in size to a fava bean in its dried form. Much larger than the wild lupines in the area and common garden lupine in my flower bed.

It seems great, but I just learned that it triggers peanut allergies, which I have.
Sad trombone...
I will still be trying out the flour, I hope to make crackers for the rest of my family.

I personally grind chia with amaranth, hemp with millet and golden flax with split peas. Sunflower and pumpkin seeds are also good oil seeds.  Combining an oil seed and powdery seed in the coffee mill keeps it from being dusty or gummy when emptying.