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If you love baking with almond flour, but don’t love how expensive it is at the grocery store, try making it at home! It’s cheaper than store-bought options, and is ready in just minutes when you use a food processor or blender.

almond flour in jar

Can You Substitute Almond Flour for All-Purpose Flour?

One of the most common questions I am asked is how you would substitute almond flour for all-purpose flour, to make a recipe healthier or naturally gluten-free. If a recipe calls for eggs, I’ve found that you can usually swap almond flour for all-purpose flour using a 1:1 ratio, which makes it an ideal alternative. However, I recommend testing this with a recipe before serving it to company.

Because almond flour is higher in fat and protein than all-purpose flour, it’s not the best substitute when making a loaf of bread or anything cake-like that does NOT call for eggs. Instead, I recommend looking for almond flour recipes that have already been tested, so you won’t have to do the guesswork and potentially waste ingredients.

homemade almond flour in a bowl

How Healthy is Almond Flour?

Compared to white all-purpose flour, almond flour is high in protein and monounsaturated fats to help leave you feeling satisfied. Just one ounce of almonds has 6 grams of protein and 3.5 grams of fiber!

Because almond flour is simply ground almonds, which are a good source of magnesium, it may also help with blood sugar control and lowering blood pressure levels.

Is Almond Flour Considered Low-Carb?

I think almond flour is a great choice for low-carb baking. A 1/4 cup of blanched almond flour has 6 grams of carbohydrates and 3 grams of fiber, so it has 3 grams of net carbs. For comparison, a 1/4 cup of all-purpose flour has nearly 24 grams of carbohydrates and less than 1 gram of fiber.

almond flour ground in blender

Is Almond Flour Good for Keto?

If you’re following a keto diet and need a flour alternative, I think almond flour is a good option since it has only 3 grams of net carbs. On a Keto diet I wouldn’t imagine that you’d want to make too many sweet baked goods, but you can make low-carb almond flour pancakes without maple syrup to get a bread-like fix!

What is the Lowest Carb Flour?

If you’re interested in other gluten-free & grain-free flours, I thought it might be fun to compare a few options. Below you’ll see the amount of “net carbohydrates” (which are the carbohydrates minus the fiber) in 1/4 cup of the following flours:

  • Almond Flour: 3 net carbs
  • Coconut Flour: 4 net carbs
  • Tigernut Flour: 9 net carbs
  • Cassava Flour: 25 net carbs
  • Arrowroot Starch: 27 net carbs

As you can see, almond flour is the lowest carb flour, followed closely by coconut flour. Keep in mind however, that you can not substitute almond flour for coconut flour. Instead, look for coconut flour recipes that have been specifically developed to use that high-fiber flour.

blanched almonds vs almond flour

Is Homemade Almond Flour Cheaper Than Store-Bought?

How does the cost of making homemade flour compare to buying it at the store? It used to be more of a drastic difference (close to a savings of $3 per pound), but I’m updating this post to reflect current 2019 prices.

Here’s the math:

  • 8 oz. blanched slivered almonds from Trader Joe’s currently costs $3.49. That comes to about $0.44 per ounce.
  • One pound of blanched almond flour from Trader Joe’s currently costs $7.49, which comes to abouve $0.47 per ounce.
  • 3 pounds of Honeyville Blanched Almond Flour (from Amazon with free shipping) currently costs $23.35. That comes to $0.47 per ounce.

So, when you make your own almond flour you save roughly $0.50 per pound. This cost savings might not be motivation enough for you to make your own almond flour at home, but there’s still an advantage to those who can’t find prepared almond flour in their area.

It’s also nice to make your own almond flour if you don’t need that much of it for a recipe. If you only need a 1/2 cup of almond flour, you can easily grind your own without worrying about storing the rest of a big bag for months.

Almond Flour vs. Ground Almonds

When a recipe calls for almond flour, it’s most likely referring to blanched almond flour, which is made from almonds that have had their skin removed. Blanched almond flour is great for making authentic-looking baked goods with no brown flecks in the batter.

almond meal vs almond flour

Ground whole almonds are referred to as “almond meal” and can be used interchangeably in most almond flour recipes. However, keep in mind that the texture and appearance will be slightly different if you make this swap. Almond meal tends to make baked goods more cake-like in texture, so cookies won’t be as crisp or buttery with this alternative.

How to Make Your Own Almond Flour

Making your own almond flour at home is as simple as adding blanched almonds to your food processor or blender, and processing them until they are finely ground. However, there are a few tips & best practices to keep in mind:

  • One cup of slivered almonds = about one cup of almond flour. 
  • One 8 oz. bag of these raw blanched slivered almonds turned into exactly 2 cups of almond flour–> just what you need for my almond flour cookie recipe!
  • Only proess one cup of almonds at a time. Blending more than that creates an uneven texture, so you’ll wind up with clumps of un-ground almonds.
  • If you don’t mind seeing specks of brown in your resulting baked goods, you can also use regular whole almonds (non-blanched) to make almond meal. Almond meal makes “cakier” baked goods, rather than giving baked goods a buttery, shortbread-texture the way almond flour does.

I find that I get the best, most finely-ground results using my Vitamix blender, but a food processor can definitely be used if that’s all you have. The resulting baked goods will just be slightly grainier that way.

almond flour in food processor

almond flour in jar

How to Make Almond Flour (Cheaper than Store-Bought!)

5 from 5 votes
Here's how to make ALMOND FLOUR at home in just minutes! It's a great gluten-free and grain-free option used in low-carb baking. I love that it's high in protein and monosaturated fats.
prep5 mins total5 mins
Servings:8 servings

Ingredients
 
 

  • 8 ounces blanched almonds , whole or slivered

Instructions

  • Place the blanched almonds in a high-speed blender or food processor, and process until they are finely ground. If using a high-speed blender, be sure not to over-process as the almonds will eventually start to release their oils and become almond butter.
  • For best results, do not blend more than 8 ounces of almonds at a time. (I tried using 16 ounces and couldn't get them evenly ground.) For the most finely-ground results, I've found a blender works best, but the flour I made in the food processor also works for making almond flour recipes-- the final product is just slightly grainier. 
  • Store leftover almond flour in an airtight container in a dark pantry, or better yet in the fridge or freezer for the longest shelf life. Almond flour can keep well for up to one year if it's not exposed to heat or moisture.

Nutrition

Calories: 167kcal | Carbohydrates: 5g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 186mg | Fiber: 2g | Sugar: 1g | Calcium: 67mg | Iron: 0.9mg
Course: Side Dish
Cuisine: American
Keyword: almond flour, keto, low carb, paleo
Per 1/4 cup: Calories: 167, Fat: 14g, Carbohydrates: 5g, Fiber: 2g, Protein: 6g

I hope this helps you all create even more almond-flour-based goodies in the future!

Reader Feedback: Have you tried making your own flours before? Let me know your favorite way to use almond flour in the comments below!

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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Comments

  1. Megan, thank you for posting both options (and the link to the cookies) :-D. I’m going to make cookies for my Daddy, who has celiac disease. I have several types of gluten-free flour but no almond flour :/. I do, however, have about 4lbs of almonds! Yay!!

  2. Enjoyed all comments re. Almond flour. I am interested in whether the flour with the almond skins make it more nutritious or not. Comments.???

  3. I’m loving the great insight of info here! I wanted to point out that Costco has the Blendtec Blender in our stores for $320 right now, and regularly, if purchased online or in department stores, it’s nearly $500. I LOVE it and cannot recommend it enough, if you can save a bit for it and get it. LOVE costco as they warranty things great and returns are a breeze, if need be. The unit they have at Costco also comes with the “Wildside” (larger) blender jar, to accommodate the bigger recipes from making soups, breads, ice-creams and so much more! =) I just got mine about last week (early Oct.) and they were getting down to about 20-ish there, so hurry, if you can! Luvz!

    1. I too have the Blendtec and love it. Fits under the counter and doesn’t need a plunger. Two plusses over the Vitamix in my book and slightly less expensive. Going to try almond flour. Thanks for the tips on this site.

  4. What a great conversation! thanks to everyone for all the info. I have been ordering almonds from Briden Wilson farms in 10 pound bags, so i know they are raw and untreated. Love them! They taste better than any other almonds i’ve tried. I’m cooking for a family of five so we go through them quickly enough. I’ve never made almond flour though, going to try this week.

    As far as blenders go, I’ve been cooking for twenty years with cheaper blenders. I finally saved up and bought a blend-tec. And I so wish I bought one years ago. It is an absolute worthwhile investment. I don’t even strain my almond milk anymore. My blender suggestion is to stick with $30 blenders or go for the blend-tec or vitamix. Everything in between just isn’t worth it.

  5. I make my own almond milk to have in tea (the only milk aside from the more expensive cashew milk to give me a satisfying result with my regular beverage of choice) and I use the resulting almond lees to make almond flour with. I dehydrate the almond mass left over from processing the milk in the slow oven (drying oven) of my wood burning stove until it is well dried and crush the malty mix up to use as almond flour. Its light, fluffy and very flour like and fantastic for using for baking. The maltiness comes from soaking the raw almonds overnight before making the milk and its a very tasty flavour in baked goods.

    1. I personally don’t soak mine before grinding. Technically, it would be better if you did soak them (to remove enzyme inhibitors), but then you would have to dry them in an oven or dehydrator. Moist nuts definitely won’t work, and I don’t have that kind of patience! I’ve heard that grinding and cooking nuts does help with mineral absorption, so hopefully that’s good enough. 🙂

  6. Hi, I make almond milk and wondered if I could use the pulp once dydrated in the oven again and blitzed, how long this would last for?

    I seem to have a lot of pulp in the freezer now and not sure what to do with it…

    Thanks 🙂

    1. If the almond pulp is thoroughly dried in the oven, I would imagine it could last a while (maybe up to a month?). The more moisture you remove, the longer it will last at room temperature. Of course, I always err on the side of caution, and prefer to store things in my fridge for longer shelf life!

  7. Angela, I’m glad you are raising these important issues. To put my reply in context, let me digress and give you a bit of history. Sometime over 30 years ago I had a long daily doze of antibiotics and knew nothing about correcting my intestinal flora with acidophilus etc. The result was an overwhelming overgrowth of candida that eventually poisoned me. Twenty years ago I was very ill and was brought to health by a nutritionist who had studied with Dr. Loomis (NESS probiotics founder). The regimen of digestive enzymes and probiotics cured my bronchitis and stopped my asthma and cleared the candida from my brain so I could thing clearly again. Since then when I become careless and eat wheat, sugar, etc. the candida comes back and my brain goes into muddle. (Please remember that is different from Muggle.) Recently the nutritionist took me off ALL grain (except Quinoa and Amaranth) — as well as all sugary things. So I am becoming largely a raw organic foodie. (nuff of this)
    The issue raised has several parts. Why not to buy flour? 1) All commercial flours are made in large machines which require maintenance and lubrication: since a bit of detergent residue and lubricating oil are allowed (by the U.S. Government) to be mixed into the food without anyone getting in trouble OR telling us, you can be assured that pre-packaged has most in it than the basic ingredient. 2) Granaries attract bugs and rodents which leave droppings of which a small amount is allowed in commercial grains and products. 3) Raw seeds and nuts have a germ along with fat, protein, and carbs. Once these are ground (whether roasted first or not) the germ and fat begin to spoil. This is how Betty Crocker (General Mills) made fortunes by selling white flour that is simply starch with the spoilable items removed (and Kellogg and Post made fortunes by doing the same thing with their “corn flakes”). 4) We consumers have no way of knowing how old grain is or how long ago it was ground into flour: it could be years old, like some peanut butter in stores. Manufacturers have ways of concealing rancidity so we do not notice it. 5) We cannot control what goes into commercial flour. Did you know that commercial “whole wheat” flour only needs to be 51% whole wheat flour and the rest can be white flour? Cheaper ingredients are allowed in all flours in small amounts (but that isn’t what we think we are buying is it?). There are other reasons too, but freshness and product control are the main reasons for grinding you own. I hope you continue on this path to a long healthy life.

  8. Welcome to the journey. The thing about the Vitamix besides its awesome power is that blade. it is NOT sharp. Therefore it crushes and mashes its contents rather than cutting and dicing them. I bought a cheap cuisinart portable last year and noticed in cleaning it that its blade can be used 1) sharp side or (repositioned upside down on its stem) 2) mashing side. Since it needs its plastic jar to operate (interlock), I haven’t wanted to use it, but I believe you could. Mine is the cheapest model, the “”Smart Stick with blender grinder attachment” It cost about $40 on sale at Macys.
    Good luck.
    And “Thanks Angela” for starting this post. Megan, I’m also replying to Angela up in #1 position. I appreciated your answer to her noting the conditions in flour mills, even the best of them.

  9. I’m just now starting on my Paleo journey and was wondering if anyone knew of any blenders that are not $200+ that would still do the trick? I’m not wealthy and cannot afford a $400 blender!! ($400 is much better spent on bills and groceries!! LOL)
    I would really like to try this, but I am currently lacking a blender.
    Thanks!!

      1. I like the Hamilton Beach Wave Maker Blender…Model 56221> It costs around $70 but is totally worth it. We’ve had one for three years at least and have made green smoothies with it almost daily and it is still going strong. Also great for making almond milk. I wouldn’t try to make almond meal in a blender as they are too narrow and would be hard on the blender. If you also have a food processor and did it a bit in the food processor and then a bit in the blender it might work…but a bit is all you need to do as otherwise it will turn to butter.

    1. I have a KitchenAid blender that I paid $100 for at Target. I couldn’t afford a good one at the time either. It had twice the power of the Oster blenders and has worked really well for the 2 years I have had it. I also bought the food processor and I don’t recommend it. The blender works much better for all my needs.