Flour, almond

Almond flour

What is almond flour?

Almond flour is a gluten-free nut flour that should consist of nothing but ground blanched (no skin) almonds. It’s often used as a low-carb substitute for wheat flour in bread and other baked goods.

How to use it

In the low-carb kitchen, almond flour is a common ingredient in all kinds of baking. As almonds don’t contain gluten, a dough made with it won’t act like a traditional dough. For example, it won’t rise with yeast. When using it in baking, you’ll need something to help absorb and bind liquid. The most common ingredients used for this are ground psyllium husk powder, protein powder and/or eggs. The first two can be bought in health stores or online if you can’t find them in your grocery store.

Almond flour can also be used as a low-carb breading. Mix with spices and Parmesan cheese to give your chicken, fish or vegetables a nice crunchy crust.

Things to consider

The amount of carbs in in almonds can vary significantly depending on origin, yield, soil, amount of sun etc. but often ends up between 4-8 grams of carbohydrates per 100 gram. As always, checking the label is a good idea.

Almond flour can be viewed as a natural ingredient that is fairly low in carbs. But consider that when ground and used in bread, the number of gram of carb may add up quickly.

Almonds also contain high levels of polyunsaturated fats. The omega-6 fatty acids in almonds are typically protected from oxidation by the surface skin and vitamin E. When almonds are ground, this protective skin is broken and when exposed to high temperatures, like in an oven, the nut’s tendency to oxidize is increased. This could potentially be unhealthy if consumed often and in large amounts.

Where to get it

You can get almond flour in most grocery stores and health stores these days, or order it online.

If you’re into DIY, you can make your own at home from scratch, by grinding whole blanched almonds into a fine flour. Using a coffee or spice grinder usually works best. Be careful not to grind them for too long or the nuts will release their fat and you´ll end up with almond butter. This is a great-tasting nut butter, but perhaps not what you were going for when making almond flour. ⅓ cup of almonds yields roughly ½ cup almond flour.

Order almond flour online 1


If you’re allergic or don’t like like nutty flavor of almonds, you can replace it with coconut flour but not in equal amounts. 1 cup of almond flour can be substituted for ⅓ cup of coconut flour. You might also need to add additional eggs.

Nutrition information (per 100 grams)

4.3 grams carbohydrates, 54 grams fat, 19 grams protein, 11 grams fiber, 610 kcal.

Below you’ll find some of our top recipes using almond flour. The Diet Doctor recipe team wishes you happy cooking!

Recipes with almond flour



More tasty treats


For even more ideas on what to eat, please see all of our low-carb recipes

For more information about low-carb and keto diets, check out our guides:


  1. This link is only for you convenience, Diet Doctor won’t make any money on purchases made through it.

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  1. Martin
    Hi, this is a great site, which I have recommended to others.

    I just tried the Fathead pizza out. The base mixture was very liquid, the only thing to do was to pour it out, certainly no way to roll it into a ball. I wonder if the proportions are correct? I was surprised that the almond flour and mozzarella amounts were in volume instead of weight, which made it hard to know how much to buy, since one can only buy the ingredients by weight (at least here in France). Should they have been in g instead of ml perhaps?

    If anyone has the time to get back to me, so I can make the pizza base correctly, I would be grateful.


    Reply: #4
  2. Rachel
    I can’t find any almond flour that has anywhere near 4 g of carbs per 100g of flour... online or otherwise. What kind is used in this recipe?
    Reply: #8
  3. francesca
    Hi, this is a very great site!! thank you!!
    I've got one question... is there a third option for flour except for almond and coconut? (I don't like both so I was wondering if there something else I can use)

    Thank you!!!!! Francesca

  4. Carl
    Martin, I'd suggest using a converter app of some sort and use the US measurements and convert to grams or kilograms. You're right though, they shouldn't be measured by ml.
  5. Rebecca Bishopriggs
    Is almond flour a suitable replacement for diabetics?
    Reply: #6
  6. Kristin Parker Team Diet Doctor
    Keto flour is suitable for diabetics. As far as "replacement", it depends what you're trying to replace. It's not a 1:1 conversion sub for wheat flour if that's what you're asking.
  7. Mt
    I can’t find any brand of almond flour that only has 4-5g carbs per 100g. All the brands I’ve looked at have 4x that. Sadly, as delicious as this is, it’s nowhere close to 2 net carbs per serving so I can’t really use it. Quite tasty tho!
    Reply: #9
  8. Mt
    I have the same experience! It’s makibg all these tasty recipes’ macros really inaccurate. :(
  9. Raul

    I was just wondering about the same thing. I believe it has something to do with the concept of "net carbs". Most have around 20 carbs out of which 12-15 are fiber. Since fiber is not digested by humans, thus not triggering insulin, the relevant amount of carbs would be 5-8 (20 minus 12-15).

  10. Tibby L
    Hi there, thank you for this info, I do have one question , I really need an answer as I was searching online and couldn't find the answer... I know that white flour is very addictive, is it the same with coconut flour or almond? Thank you so much!
  11. John Besaw
    When I use almond flour the dough and end product is purple in color. All the pictures I see the bread, crust is natural color. What am I doing wrong? There are no additives in the flour that I bought.
    Reply: #12
  12. Kerry Merritt Team Diet Doctor

    When I use almond flour the dough and end product is purple in color. All the pictures I see the bread, crust is natural color. What am I doing wrong? There are no additives in the flour that I bought.

    The purple color can sometimes be a reaction caused by the baking powder. (This usually happens when using psyllium husk.) It's nothing to be concerned about!

  13. Mand5
    I think it’s the physillum husk that makes it purple. Try changing for golden flaxseed or half in half

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