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A low carb baking flour recipe specially formulated for sweet treats.

Low Carb Baking Flour

Seems like everyone is baking a lot lately! Sure – it’s a great way to pass the time while we’re all staying home these days – plus who doesn’t enjoy some homemade, freshly-baked foods to eat?!

My husband Jack is no exception – and he’s been spending some extra time in the evenings, experimenting with different keto and low carb baking recipes.

If you’ve made this popular keto bread recipe of ours, then you already know that we’ve been able to recreate a keto bread that has close to the same texture as a regular, higher carb loaf of bread!

But unfortunately, that same ‘flour’ mixture doesn’t translate quite as well to sweets like cookies – so he came up with this Low Carb Baking Flour, specially geared toward baking cookies and other sweet treats.

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Low Carb Baking Flour

What is Low Carb Baking Flour?

Our baking flour is a combination of some low carb ingredients including oat fiber, almond flour, golden flaxseed meal, psyllium husk powder, and xanthan gum. (We’ve linked to the brands we use, purchased from Amazon. But many of these products can be found at your local supermarket. Once you have them on hand, you can use them in lots of other low carb recipes.)

Combined together and used in recipes like this one, our Low Carb Baking Flour helps give baked goods a light and tender texture.

Plus, each cup of the baking flour has only 5.2 net carbs so you are starting any recipe from a good, lower carb count. This baking flour is also gluten free.

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Low Carb Baking Flour

What recipes can I make with this Low Carb Baking Flour?

We’ll be sharing a number of cookie recipes in the coming weeks that use this low carb baking flour – starting with this Low Carb Peanut Butter Cookies recipe.

You may enjoy these other Low Carb recipes:

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Low Carb Baking Flour

Low Carb Baking Flour

  • Author: A Family Feast
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 5 cups
  • Category: make your own
  • Method: whisk
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

2 cups oat fiber

1 ½ cups almond flour

1 cup golden flax

¾ cup psyllium husk powder

1 tablespoon xanthan gum


Instructions

Mix all ingredients together, then store in an airtight container.

Use one-for-one in baked goods recipes such as cookies.


Keywords: low carb baking flour, one-to-one flour

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Low Carb Baking Flour

Low Carb Baking Flour

Low Carb Baking Flour

Disclosure
Featured in this Low Carb Baking Flour


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    Comments

  • Clara Miranda wrote:

    Can I use this low carb baking flour to make the Hershey chocolate cake. I know I have to use sugar substitute which I plan on doing. To make it low carb and sugarless. Thank you in advance

    • Martha wrote:

      Hi Clara – We haven’t tested this flour in this recipe so I can’t say for sure how it will come out. If you try it, please let us know how it works out!

  • Carolina wrote:

    Could you use this mix for roti, paratha or any other tortilla or wrap recepie that calls for all purpose or whole wheat flour???

    • Martha wrote:

      Hi Caroline – We’ve had other readers to tell us that they are successfully using this as a 1:1 flour in some recipes, however we haven’t fully tested it in every possible recipe ourselves in a way than, say, King Arthur or Bob’s Red Mill has…so there might be some exceptions. Please keep us posted as you try it in other recipes – thanks!

  • Vicky wrote:

    Can you use this recipe to replace all purpose flour called for in “regular” recipes for muffins, crumbles, cakes, breads (eg. banana) etc.? Can it be replaced 1:1 for all purpose flour?

    • Martha wrote:

      Hi Vicky – We’ve had other readers to tell us that they are successfully using this as a 1:1 flour in some recipes, however we haven’t fully tested it in every possible recipe ourselves in a way that, say, King Arthur or Bob’s Red Mill has…so there might be some exceptions. Please keep us posted as you try it in other recipes – thanks!

  • Dale Olstinske wrote:

    Can this be used to make a roux?

    • Jack wrote:

      Hi Dale

      The simple answer is no. I thought your question very interesting so I went out in the kitchen, made a roux and used it to thicken chicken stock. The roux mixed up and cooked nice with butter, but the resulting sauce when mixed in with the stock was gritty. So then I tried different combinations of oat flour and husk fiber and although the sauce was no longer gritty, it was gummy and not palatable.

      Bottom line; good for baking but not good to thicken sauces. I added this to my research and maybe at some point, I can develop one that works well as a thickener.

      Thanks for the question,
      Jack

  • Dale Olstinske wrote:

    Do I use this in place of wheat flour in regular baked goods, same ammount?

    • Jack wrote:

      Dale

      I have used this in a number of sweet recipes and most are one-for-one with regular flour, but there are some exceptions so you will need to test small batches.

  • Jocelan Perry wrote:

    Can I use this flour for making Christmas cookies that use a cookie press?

    • Martha wrote:

      Hi Jocelan – We’ve never tried making spritz cookies using this flour so I can’t say for sure. If you try it, please let us know how it comes out!

  • Lynae wrote:

    Tried this flour recipe with me favorite chocolate chip recipe last night and omg the best keto cookies I have had . They did come out a little dry though idk if this flour requires more liquid. Maybe I’ll try with a little extra butter and a extra egg next time.thank you so much for sharing this .

    • Martha wrote:

      You’re welcome Lynae! You can definitely try adding more liquid or fat to the recipe as needed.

  • Flora wrote:

    Hi, can I use low carb flour for bread and pizzA dough?

    • Martha wrote:

      Hi Flora – We developed this flour for baked goods such as cookies, but we had one reader write to tell us that she uses this in place of all-purpose flour. We haven’t tried it in bread or pizza dough – please let us know how it works out!

  • Tracy wrote:

    I love this recipe!!! I have used this multiple times and it works amazingly well as a 1:1 substitute for all-purpose flour. I have a question though, can the almond flour be substituted with another nut flour like hazelnut flour? Thank you!

    • Martha wrote:

      Hi Tracy – We haven’t tried any swaps so I can’t say for sure. (I’ve never tried baking with hazelnut flour specifically so I definitely can’t speak to how that compares to almond flour…) Sorry we can’t be more help!

  • Christina wrote:

    I don’t have oat fiber, so will use 2 cups ground old fashioned oats. Also, I have psyllium husk powder on hand, but no flax, so would use all psyllium husk powder. Will this mix work? Thank you!

    • Jack wrote:

      Really hard to say Christina. I tested and tested and tested to come up with a mix that works. If you substitute, the only way to know for sure is to try a small batch and analyze the results. Main stream ingredients are easy to substitute but when dealing with low carb, keto, etc., it’s pretty much trial and error. Wish I could give you a more definitive answer.
      Good luck,
      Jack

  • christi marlowe wrote:

    Hello,

    I have not tried this recipe for low carb flour so I cannot comment on it.

    However, do you sell this flour? Can I buy it premade so I can just measure out the needed amount for my recipes.

    If so where can I purchase it?

    Thank you, Martha

    • Martha wrote:

      Hi Christi – We don’t sell this flour, sorry!

  • Sara wrote:

    I’m so excited to try this, but I have a question – if a cookie recipe calls for 2 cups of almond flour and 1/4 cup of coconut flour, would I substitute 2 1/4 cups of this baking mix for both of those flours, or would I swap out only the almond flour? Thank you!

    • Martha wrote:

      Hi Sara – This low carb flour was designed to be more of a one-to-one substitute for all-purpose flour. Having said that, without knowing what other ingredients are in your original recipe, I’d start with the two cups and add the other 1/4 cup if you think the cookie batter requires it.

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