Low Carb Flour: Baking with Coconut Flour & Almond Flour | Atkins (2024)

FAQs

Can you use coconut flour and almond flour together? ›

The best ratio is 3:1 almond flour to coconut flour. This low carb flour substitution closely mirrors all-purpose flour without the need for additional eggs. Keep the liquid ingredients at the same ratio suggested for coconut flour, as it will still need the extra moisture.

To substitute coconut flour for blanched almond flour while accounting for coconut flour's higher absorbency rate, use a quarter cup of coconut flour for every one cup of almond flour. This works best in recipes that don't rely on large amounts of almond flour to begin with.

Nutrition Facts

As you can see, almond flour is far higher in fat than coconut flour, making it superior for those following a Ketogenic Diet, or a Low Carb High Fat (LCHF) diet. Coconut flour is far higher in carbohydrates than almond flour.

Use a 1:4 ratio when substituting coconut flour with all-purpose flour. This means that for every 1 cup of regular flour, you only use ¼ cup of coconut flour. Following this ratio will help make your low-carb baked goods come out the way you hope.

A good rule of thumb is 1/4 to 1/3 cup of coconut flour for 1 cup of regular flour. When flour absorbs water, the starches gelatinize, but when coconut flour absorbs liquid it becomes soggy, resulting in a heavier, denser baked good.

In addition, the higher the protein level, the better the blood sugar management will be than just carbohydrates alone. Almond flour, coconut flour, oat flour, and other forms are suitable for people with diabetes. Look for flour variants low in carbs and high in fibre, protein, or heart-healthy fats.

Simply made from crushed almonds, almond flour is extremely low in carbohydrates. In fact, it contains only three grams of total carbs (one gram of net carbs) in a two-tablespoon serving.

Coconut Flour is an excellent choice on a keto diet. It is low in carbs; 100g of coconut flour contains only 7.5 g net carbs.

If storing for a short period, say a couple of weeks, an airtight container in a cool and dry will work just fine. When stored at room temperature or below, coconut flour can last up to two months. Refrigeration is recommended if you plan on storing your coconut flour for longer than two months.

Do you need to add baking powder to coconut flour? ›

Replacing wheat flour with coconut flour

Cakes and muffins, which need to be light and fluffy, will be very different than something more dense, like cookies. But when working with coconut flour, you always need to decrease the flour and increase the eggs and baking powder.

Coconut flour develops no gluten and so provides essentially no structure to support the rising of the dough due to fermentation by the yeast. You can get a little rise that is will be more consistent than a yeast rise by adding baking powder, but coconut flour bread will still be rather more like a cake.

“I tend to add almond flour to all-purpose at a low ratio,” says Michelle Lopez of the blog Hummingbird High and author of the book “Weeknight Baking: Recipes to Fit Your Schedule.” She says the finely ground nuts, whether flour or meal, give baked goods a “texture and flavor you wouldn't get if you just use AP. …

Almond flour can be substituted for regular flour at a 1:1 ratio. It is important to note that almond flour may require more egg to bind the flour. Check out our almond flour recipe book here for more information on a specific recipe!

It is safe to use fresh almond flour or fresh coconut flour in raw baking. However, if your flour has been incorrectly stored or stored for too long in your pantry, it's recommended to bake the flour before using it in raw baking. I would recommend baking the flour above the temperature of bacteria survival.

Thanks to its high fat content, almond flour tends to achieve a golden brown faster than baked goods made with conventional flour.