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Cooking with almond flour

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.

Almond flour apricot and almond cream cake recipe

almond flour apricot cake

Photo credit: Chiociolla/iStock/360/Getty Images

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.

Serves 10


  • 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.

Almond flour blueberry muffins recipe

almond flour blueberry muffins

Photo credit: Chris Gramly/E+/Getty Images

This recipe can be made with any fresh or frozen berries, and you can add as much as 1-1/2 to 2 cups of berries, if you prefer. My particular favorite is raspberries, although they are also delicious with the more traditional blueberries. If you are using frozen berries, there is no need to defrost them — in fact, they hold their shape better during cooking if you add them to the mixture whilst still frozen. You can also add a teaspoon of cinnamon, for variation.

Yields 12


  • 2 cups almond flour
  • 3 rounded tablespoons Splenda
  • 1 rounded teaspoon baking powder
  • 4 eggs (at room temperature)
  • 1/2 cup butter, melted
  • 1/2 cup heavy cream
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup blueberries (fresh or frozen)


  1. Butter and line 12 large muffin pans with muffin tin liners. Preheat the oven to 350 degrees F.
  2. In a medium bowl, mix together the wet ingredients. In a larger bowl, mix together the dry ingredients (but not the berries). Add the wet ingredients to the dry ingredients and mix until just combined (do not beat). Finally, add the berries and briefly mix again.
  3. Divide the mixture between the 12 muffin pans and bake for 20-25 minutes until risen, golden brown and set in the middle. Leave in the pans on a cooling rack for 5 minutes, and then loosen carefully with a knife before turning out to cool completely.
Get even more information on almond flour and almond meal recipes.

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