The normal ratio, that I commonly use, is 3:1. For every cup almond flour, you need only third cup coconut flour. It matches around 96 grams replaced by almost 43 grams.

Because coconut flour soaks almost three times more moisture you need to add a bit of liquid. Usually I choose two spoons extra for one cup replaced, what gives good result. One extra egg for cup almond flour help best to bind the mix.

How to Replace Almond Flour with Coconut Flour

The lower calories drop the values (one cup almond flour have 640 calories), that falls to around 160 for third cup coconut flour. The fat drops from 56 grams to almost 5. Fiber grows quickly, around 16 grams in that third cup coconut flour rather than only 3.5 from almond flour.

Final carbs end surprisingly alike, insdie 14% between them for 100 grams.

For 10 servings muffins using 2 cups almond flour, I found that two-third cup coconut flour works great, that is around 85 grams. Add 2 extra eggs and a quarter cup. Crepes need even more liquid, near 3 spoons four replaced cup.

The info below does not come from calculator or converter tool. It is based on real cooking experiences, forum talks and cooking groups on the internet.

almond flour is made from blanched whole almonds, that one grinds until fine texture. It is rich in protein, fiber and good fats. Wheat flour is the most used kind, but for folks that do not handle wheat because of allergies or diets, almond flour offers a popular and healthy change.

Really it is not “flour” by normal meaning, because it comes from tree nuts instead of grain.

almond flour naturally does not carry gluten, what is very important. Normal flour has protein called gluten, that creates strings and stretch to tie baked goods. Because of absence of gluten, products from almond flour do not stretch like this well.

Also it does not rise on its own. That can make it hard to work with sometimes.

Big feature of almond flour is, that it well absorbs moisture and commonly results in quite dry dough. Finding the right balance of ingredients is key. Without it, baked goods can come out very dry.

More eggs help to give them more lift.

almond flour stores much less carbs than wheat flour. One-ounce serving has around 6 grams of carbs, while same amount white wheat flour has around 22 grams. Some brands offer only 2 grams net carbs per serving with low sugar impact, what does not cause spikes of blood-sugar.

It works well for keto and low-carb diets. Also it fits with paleo-style and works in vegan baking.

almond flour is more calorie-rich and fatty than normal flour. Quarter-cup serving stores around 160 calories with almost 14 grams fat. Even so, the most of that fat is heart-healthy unsaturated, with less than 1 gram packed fat.

It also gives around 5 grams protein per quarter-cup.

almond flour has taste of almonds. It gives nutty smell and wet texture to recipes. It well fits in tortillas, muffins, crepes, cookies, bread, biscuits, macarons and pie crusts.

Actually almond flour commonly appears in cakes, cookies and sweets in Italy and Spain.

It does not work as direct replacement for wheat flour in many recipes. It is coarser, fattier and denser. For risen doughs, mixing up to third cup almond flour for one cup wheat flour helps.

Replacing part of almond flour with something more fine, like corn starch or tapioca starch, improves the texture. Almond flour can be quite expensive compared to standard flour.

Almond powder and almond flour are the same. Homemade versions one makes by putting blanched almonds through a food processor, although they only grind well before becoming butter. Stored almond flour can stay in freezer inside closedbage until 12 months.

Only watch out, because frozen almond flour can become a rocky-dense clump.