5 Low Carb Flours for Every Recipe

Low carb flour
Foto: CC0 / Pixabay / Intuitivmedia

Bake delicious low carb breads and sweets and more using low carb flour alternatives. There are versatile options for all your favorite recipes and sweet, nutty flours which add to the flavor composition.

Whether you are gluten-intolerant, pre-diabetic, have a metabolic syndrome, or simply want to try and consume less carbs and more healthy fats and protein instead, you may want to introduce low carb flour alternatives into your diet. You can substitute low carb flours into all kinds of recipes, from pizza dough to burgers and high-protein, healthy desserts. These flours are increasingly affordable and accessible, and many can be easily made at home as well. 

1. Almond Flour

Try using almond flour next time you make sugar cookies with the family.
Try using almond flour next time you make sugar cookies with the family.
(Foto: CC0 / Pixabay / Skitterphoto)

Almond flour is a delicious low carb and easy-to-use alternative to wheat flour. This flour can be substituted in virtually any recipe using a one to one ratio. Because almond flour has a mildly nutty flavor, it’s commonly used in baking sweet treats such as cakes, brownies, banana bread and cinnamon rolls. However, it can be used for savory recipes and breads as well. This low carb flour is highly versatile. Keep in mind the ecological drawbacks of eating almonds, however, and only consume almond products in moderation.

2. Chickpea Flour

Make veggie burgers at home using chickpea flour for the patty and the buns.
Make veggie burgers at home using chickpea flour for the patty and the buns.
(Foto: CC0 / Pixabay / JohnnyWillz)

High in protein and fiber, chickpea flour is a great low carb flour option for savory recipes. Chickpea flour has a bean-like flavor which goes well in pita bread, pizza dough, burger buns, bread loaves, tempura batter and more. You can also use this flour to thicken soups and stews. It easily replaces wheat flour using a one to one ratio. You can pick some up at the grocery store or make homemade chickpea flour.

3. Coconut Flour

Use coconut flour to make some low carb pancakes.
Use coconut flour to make some low carb pancakes.
(Foto: CC0 / Pixabay / RitaE)

Coconut flour is a very simple low carb flour made from grinding dry coconuts. It’s high in healthy fats, iron and fiber. This is a very dry flour which soaks up lots of liquid. It can be used to substitute wheat flour using a four to one ratio and one egg: for each cup of wheat flour a recipe calls for, use 1/4 cup of coconut flour and an egg. Due to its sweet coconut flavor, this flour makes a great substitute for cookies, cakes and sweet breads.

4. Walnut Flour

If you love walnuts, consider using walnut flour as a low carb wheat flour substitute.
If you love walnuts, consider using walnut flour as a low carb wheat flour substitute.
(Foto: CC0 / Pixabay / svetlanabar)

Walnut flour is high in fat and low in carbohydrates. Pick it up from the shop or make it yourself. All you need is to blend some walnuts into a fine powder, and it’s ready to use. Walnut flour can be substituted at a one to one ratio. The extra fat provided helps increase moisture and softness in foods. Unlike almond flour, walnut flour has a much stronger nut flavor. This makes it a great ingredient for breads, cookies and other sweat treats

5. Flaxseed Meal

Flaxseed meal helps make moist, chewy desserts.
Flaxseed meal helps make moist, chewy desserts.
(Foto: CC0 / Pixabay / 791101)

Flaxseed meal is commonly used in recipes as a vegan egg substitute. Also commonly known as ground or milled flaxseed, flaxseed meal can be used as flour as well. High in fiber, protein and fat, flaxseed meal is a healthy, low carb alternative to wheat flour. Similar to coconut flour, flaxseed meal soaks up a lot of liquid. Therefore, to substitute wheat flour, flaxseed meal should be used at a three to one ratio. For each cup of wheat flour, use 1/3 cup of flaxseed meal instead, as well as a tablespoon of water. This low carb flour alternative has a mildly nutty taste, and adds a bit of texture to your recipes. It’s best to use in sweat breads, brownies, cookies, cakes and other dishes you wish to be moist and chewy

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