10 Great Almond Flour Recipes

10 Great Almond Flour Recipes

Almond flour is a super food, it’s low-carb and far more nutritious than most other flours you can find. I love almond flour. You may have guessed as much given that I wrote an entire book of almond flour recipes called The Gluten Free Almond Flour Cookbook. Why is almond flour one of my favorite super foods? Because it’s high in protein and good fats, easy to use, and most important of all, it tastes delicious.

Of course, for many people, almond flour may not be the right choice. We all have to decide what our dietary priorities are and then eat what is best for our own bodies.

Almond flour is an optimal choice for my family because it’s far more nutritious than typical starchy gluten-free flours such as rice, corn, potato, and tapioca. It’s also a great choice for us because it has less carbohydrates, and more protein than wheat flour itself, as you can see in the table below.

  Nutrition Info (100g)  Protein  Carbohydrates  Glycemic Index  Fiber
 Almond Flour  21.94 g  19.44 g  < 1  10.4 g
 White Wheat Flour  9.71 g  76.22 g  71  2.4 g
 Rice Flour  5.95 g  80.13 g  98  2.4 g

While almond flour works well for my family, I do understand that it doesn’t work for everyone. First of all, many people are allergic to nuts. Further, some people simply may not find almond flour the optimal choice for themselves and their loved ones. That’s why I have numerous coconut flour recipes on this website. Of course, some folks can’t eat my coconut flour recipes if they are unable to consume eggs (my recipes that utilize coconut flour generally require a number of eggs).

You get the idea, there may not be one specific food that fits everyone’s nutrition and dietary needs. For those of you that love almond flour as much as I do, here are 10 great almond flour recipes!

10 Great Almond Flour Recipes

Bran Muffins
Muesli Scones
Silver Dollar Pancakes
Irish Soda Bread
Paleo Banana Bread
Paleo Chocolate Zucchini Bread
Paleo Pumpkin Bread
Sesame Crackers
Primal Chocolate Chip Cookies
Paleo Brownies

Almond flour is blanched almonds (skins removed) that are very finely ground. For more information on almond flour go here. You can also view my FAQ’s for additional information on almond flour.

Almond flour is an optimal ingredient for those following a low-carb diet. If that’s the case for you, be sure to check out my Keto Diet Recipes page.

I consider my readers to be extended family. Because of this philosophy, I write a variety recipes that are tailored not only to my own dietary needs, but to yours as well. That’s why my latest book, Paleo Cooking from Elana’s Pantry, is gluten-free, grain-free, as well as dairy-free and nightshade-free, in order to make all of the recipes more accessible to all of you.


  1. Judy Anderson says

    Your article above defines almond flour as very finely ground skinless almonds. I’ve been using a recipe for “homemade almond milk” that says to dry the leftover solids and make almond flour from that. So…. will the powder that results from that process behave the same way in recipes as the “ground almonds” you refer to? I use 1/4 cup of whole, raw almonds, (skin on), with a pint of water; pulverize for 2 minutes in a blender at high speed. Then strain the resultant liquid through a coffee filter until I get a glass of almond milk and about a half cup of almond sludge. I dry the sludge in a food dehydrator, then run the chunks of dehydrated sludge through my spice grinder until it is a fine powder. I have accumulated about a half-gallon of this powder and am now looking for ways to use it. I always thought “ground almonds” was almond paste, or marzipan.

  2. anne says

    I am about to make apple bread, usually make up a good part of the recipe and this time I will use a blend of almond flour and wheat flour and almond chips instead of pecans, then regular ingredients and flavorings to enhance. What do you think? I’m looking for good texture and flavor.

  3. Erin says

    I am interested in making no bake protein bites but wondered if almond flour could be included for more protein and the honey left out. Any suggestions?

  4. Pat says

    I made sugar cookies substituting almond flour for wheat flour in the recipe I have used for years. I found the dough hard to roll out and difficult to work with. Were my substitutions off? I have a grandson who has Chrohn’s Disease and would like to try it again but am leery. Thanks.

  5. Jenn S says

    I make my own almond milk & make the pulp into almond flour/meal. But I do not take the skins off. Can I still use it for your recipes? I’ve used my flour for muffins & other things before & it was ok -not amazing. Are the skins the issue? Peeling off all the skins just seems like such a pain to do! Thanks for any input/advice!

    • minty says

      When almonds are blanched (soaked in water, usually overnight), the skins separate from the meat of the almond, becoming loose and quite easy to remove.

  6. Michelle Poole says

    the quality / grind of the almond flour makes a big difference. Honeyville’s almond flour has the finest grind – and available at Costco. Hooray!

  7. Shawlaw says

    I made this cake just today and it was incredibly moist and delicious. Can’t wait to try other recipes
    Thank you

  8. Buffie Shaw says

    I have just found out that I have diabetes and so I am always looking for recipes that don’t contain white flour or wheat for that matter. Thanks for sharing.

  9. Jennifer Flynn says

    My husband is allergic to wheat, rye, rice, potatoes, rice, etc….

    looking for alternatives for baking…I have tried cooking with almond flour…any suggestions or recipes would be great. He is having a hard time with this.

  10. Elizabeth Aldrich says

    My husband just got diagnosed with diabetes, and has been devastated to give up all his sweets! He found Honeyville Almond Flour at Costco, and brought it home to me (the cook)…I just made the Chocolate Chip cookie recipe on the back of the bag last night and we were amazed at how yummy they were…and EASY!! (I added walnuts for some crunch) Thanks to you for doing the research work for us to come up with something that we can fit into our new way of eating!!!

    • Elana says

      Elizabeth, so glad you found my recipe on the back of the Honeyville almond flour bag. Happy to help you and your husband :-)

  11. Yaye says

    Hi Elana and thanks for the recipes!

    I just wanted to point out that almonds are not nuts but drupe. Most of people allergic to nuts can eat almonds.


  12. Saundra says

    Elana, I have all of your cookbooks and appreciate your knowledge and experimenting of allergy free healthy recipes. I do have to substitute some of the ingredients at times, but find them easy to prepare and delicious. THanks for the shade free recipes in your newest cookbook as well.

  13. Sandy Starkman says

    can any suggest recipes that don’t have sugar in them, honey or maple syrup or agave are ok, and not too sweet- thanks, Sandy

    • QueenJellyBean says

      I just clicked on two of the ten recipes listed on this page – no sugar. Bran Muffins and Paelo Brownie (use unsweetened chocolate).

      – I made “Bran Muffins” this weekend, omitted sesame seeds, and liked them a lot. I subbed 3 egg whites + 1 whole egg to save calories because I am a watcher of my weight – I watch it say low after losing 35 lbs 9 years ago. This substitution made them a value of 3 – for those who count food value like I do.

  14. Nety says

    You forgot my all time favorite! The Rosemary Fig Crackers are AMAZING! If the consumer can eat dairy they are incredible with some dill Havarti cheese…..yummmmmmmmm! :) Love your work!

  15. Carol says

    I appreciate your email Elana. You saved me in knowing how to eat gluten dairy and Paleo free without a lot of carbs. Thank you

  16. says


    These recipes are AMAZING. I actually just wrote a healthy brownie article today for my job at All Women Stalk where I’m a writer and editor and sited your website as a great place to find healthy recipes!:) I will let you know when the article airs:)

    I’ve been following you for years now and you’re such an inspiration to me!:) Thanks for the delicious recipes and helpful baking tips!

    • Maria says

      I have successfully subbed pecan flour and cashew flour for the almond flour in some of Elana’s recipes. Other people have said that hazelnut flour works well, too.

  17. Lori says

    I just LOVE the paleo breakfast bar recipe. Have been making it for about 2 weeks now and cannot believe how satisfying they are. I was having meat for lunch every day before, but now I can get by just on these bars and some tea. They must be packed with protein! Thank you for creating healthy recipes!

  18. Sas says

    Thanks for all the great recipes, Elana, and I hope you and your family are safe and sound during the flooding in Boulder. Blessings to you.

    • Beverly says

      God Bless you & yours Elana. I trust you are doing better now.
      I want to thank you for the recipes on this site. I haven’t checked them out to see if they are new ones, since I have your book I will do it tomorrow. But everything I try turns out to be a suprise & for the most part very enjoyable.
      My Grandfather was a baker at the age of 14 (had to stand on a box to reach the work table in order to kneed the bread dough). I learned how to make & bake all the good stuff you could possibly want from a bakery.
      But now I have some restrictions & I’m learning to bake in a new way.
      I had never baked crackers before, but you showed me how to satisfy that hunger. Yours are so good & easy too. Your bread is fantastic too!
      Thank You again, Beverly

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