Almond Flour Basics

Dessert can be quite a challenge for low-carbers. Firstly, there's the sugar issue, but happily, a selection of artificial sweeteners is available. However, once you have decided on the sweetener you want to use, the next most difficult ingredient to substitute is flour -- and this is not such an easy choice.

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Almond flour pancakes

Almond Flour Apricot and Almond Cream Cake

This recipe is based on a traditional British cake called a Victoria Sandwich Cake. Victoria Sandwich Cake is a plain, or yellow, cake which is baked in two pans and then sandwiched together with whipped cream and strawberry jam. This is my version for low-carbers, which is made with canned apricots instead of jam and ground almonds instead of flour. I challenge any non low-carber to realize that it isn't a regular cake!


  • 1 cup butter (at room temperature)
  • 2 rounded tablespoons Splenda
  • 5 eggs (at room temperature)
  • 2 cups ground almonds (almond flour)
  • 1 teaspoon baking powder
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract (optional)
  • 1/2 cup heavy cream
  • 5 apricot halves from a can of apricots in water


  1. Butter and line two 8-inch round baking pans with baking paper. Preheat the oven to 350 degrees F.
  2. Mix the first seven ingredients (plus almond extract, if using) together in a food processor until smooth.
  3. Divide the mixture between the two baking pans, level the tops and bake for about 30 minutes until firm in the center.
  4. Remove from the oven and leave on a cooling rack for five minutes before loosening with a knife and turning out onto the racks. Peel off the baking paper and leave to cool completely.
  5. When cooled, whip the cream until fairly thick and "spreadable." Drain the apricots and chop into small chunks, then mix them into the whipped cream.
  6. Turn one of the cakes upside down and spread the cream mixture over it (like buttering a piece of bread!) Place the other cake on top of the cream and press lightly to sandwich the cakes together. Serve cut into wedges. Serves 10.

Per serving (one slice): 6.2g carbohydrates; 2.4g fiber; 7.3g protein; 34.7g fat; 355 calories

Almond Flour Pancakes

If you're a low-carber, it is always a challenge to find a good recipe for pancakes, and there are many of them. This is my favorite recipe, using, of course, ground almonds (almond flour). They turn out very much like the American pancakes that I remember enjoying so much during my time living in the US, and can be served with any toppings you wish, just like regular pancakes. Blueberries, cream, lemon juice and a sprinkling of Splenda as a sweet topping is delicious, but they are also lovely when buttered and served with crispy bacon! This recipe makes approximately four pancakes.


  • 1 egg
  • 1 cup ground almonds (almond flour)
  • 1/2 to 1 cup of heavy cream
  • Pinch of salt
  • Butter for frying


  1. Whisk the egg in a measuring jug then mix in the almond flour and salt.
  2. Add enough cream to get a good pancake batter consistency and mix well. Heat a tablespoon of butter in a small frying pan on medium high.
  3. When the butter begins to foam, spoon about one quarter of the mixture into the center of the pan and spread out to about 4 inches diameter.
  4. Continue to cook for a minute or so until the edges look dry, then carefully flip over and cook for another minute until set. Serve with your favorite toppings, or as the mood takes you! Serves four.

Per serving (one pancake) using 1 cup of cream: 8.75g carbohydrates; 4.25g fiber; 10.25g protein; 41g fat; 426.75 calories

You can also see a savory recipe of mine Pepperoni Pizza Pie -- which uses almond flour! I hope you enjoy these recipes and also that you will find experimentation with almond flour helpful as part of your low-carb lifestyle.

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Comments on "Cooking with almond flour"

Carole Wurtz February 05, 2014 | 12:04 PM

I'll try this recipe but I will use Xylitol instead of Splenda. Splenda is not something anyone should be using if you want something healthier. It's chemicals.

Debbie February 02, 2014 | 1:40 PM

I would use everything in this recipe except the slpenda, just regular sugar. Nothing in this will kill you or make you fatter, just don't all 12 at the same time...I need to use the almond flour cuz I get sick off of regular flour. Geez ppl....

Helen January 16, 2014 | 9:03 AM

I made these this morning and they are delicious. People have to stop worrying about the fat content. It is foolish to not use real eggs, heavy cream and butter! They are totally healthy for you as long as you are in ketosis! The fat is what satiates you and causes you to eat less :)

Connie January 10, 2014 | 10:25 PM

Do you have to reduce the oil in a recipe when using almond flour due to the fat content of the almonds?

Catherine Elgie-Peters December 18, 2013 | 3:54 AM

This recipe was absolutely delicious. After having many flops with Almond Flour it was fantastic to find a recipe that actually works!! Thankyou.

Mary Fran December 06, 2013 | 2:13 PM

I agree with Ketoman. Fat, the right kinds of fat, are GOOD for you!!! Among other things, they are necessary for hormones, for the brain, for getting certain vitamins into your systems. The only time they are NOT good for you is if you are also eating a high carb diet. On a low carb diet, fats (including cream and real butter) are great for you.I will be making this recipe as is.

Joyce November 24, 2013 | 1:21 PM

Try using half coconut crystals (sugar) and half stevia

Keto Man November 20, 2013 | 11:20 AM

Man, nothing wrong with fat. If you think fat is something you need to avoid you're in for a life of over-sugared or over-salted food because most flavor comes from fat. Also, if you think fat is what makes you fat, your ignorance is showing. If you think gluten-free is inherently healthier, your ignorance is blatant. Almond meal is low-carb, high in protein. It's perfect for a keto diet, and heavy cream and butter and eggs make these the perfect keto breakfast(maybe minus the berries, a little sweet for me)

Nancy October 04, 2013 | 2:39 PM

This may seem like a healthy recipe because it's gluten free, but it is very high in fat. The butter, heavy cream and Splenda make me want to avoid it and just eat a small portion of a regular blueberry muffin which will, no doubt, taste much better.

Gayle J September 15, 2013 | 6:27 PM

Baked these with a few adjustments to reduce the fat - used chia seeds to replace the eggs and part of the butter (which contributed Omega 3 fatty acids). Did not add the cream since the chia seeds are steeped in water, and used Trader Joe's dried wild blueberries. I also substituted baking stevia for the splenda. The berries really ramped up the sweetness. The muffins came out a little dryer without the extra fluid added, but all in all they came out great. Thanks for posting this recipe!

DebbyS June 23, 2013 | 10:45 PM

Hey Bets, first hit on google, worked great! Will share recipe with list ;)

Courtney June 10, 2013 | 8:40 PM

I love almonds, and they are chocked full of nutrition, but they actually DO NOT contain Omega 3 fatty acids. Walnuts, flax seeds, and chia seeds do, but not almonds.

MJ Popowski June 07, 2013 | 2:05 PM

FYI: Splenda does not contain aspartame. It contains maltodextrin and sucralose.

Sue April 12, 2013 | 9:25 AM

What a great recipe! Since I was using homemade almond flour, and I was afraid it was too course, I increased the baking powder to 2.5 tsp. I also baked it in a "muffin tops" pan for 20 minutes. I probably could have cut that back to 15-18 as they did get a little too dark on the bottom. But they are delicious. Thanks for the great recipe.

Sarah March 25, 2013 | 3:50 PM

Trivium I have found is an excellent replacer for splenda, no aspartain, all natural. Also honey.

LaVona February 19, 2013 | 1:57 PM

I have the same problem as the first post. I live at 4800 feet and when I use almond flour, the product is dough === even after a long time. Suggestions.

Sherry January 22, 2013 | 10:08 AM

I keep trying to bake with almond flour but find that the items don't cook through - any suggestions?

Vicki Taylor December 15, 2012 | 3:02 PM

Thanks for your tips. Have you tried a primarily almond-flour Biscotti yet? I'm curious how it will work...

maryann October 08, 2012 | 4:35 PM

I have a heart issue and want to bake with almond flour. I am looking for a healthy breakfast muffin something with cacoa would be nice....any suggestions?

Mindy W October 07, 2012 | 9:15 AM

I tried this recipe this morning and the muffins turned out great but the flavor lacked a tarterness that regular blueberry muffins have. I will keep this recipe because it was good but I think i will add more lemon juice to see if it will give a tarter taste and maybe use real blueberries instead of frozen to have more blueberry taste.

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