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Blanched Almond Flour, Superfine
Blanched Almond Flour, Superfine
The single most useful swap in a keto kitchen. Blanched, superfine almond flour behaves closest to wheat flour in cakes, muffins and breading, at roughly 3 g net carbs per quarter cup.
What to look for
- Blanched, not almond meal. Skins left on give a heavy, speckled crumb
- Superfine grind so batters stay smooth rather than grainy
- Resealable bag or tub, because almond flour goes rancid once opened
- Bulk sizes of 3 lb or more bring the cost per bake down sharply
How to use it
Start by replacing wheat flour one for one by volume, then add one extra egg per cup to hold the crumb together. Store it in the freezer once opened and it will keep for months.
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