Become a Better Cook in 4 Days!

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.

PIN THIS RECIPE NOW!

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.

PIN THIS RECIPE NOW!

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:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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 meal

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

PIN THIS RECIPE NOW!

Low Carb Baking Flour

Low Carb Baking Flour

Low Carb Baking Flour

Disclosure
Featured in this Low Carb Baking Flour


  • Share
  • Pin
  • Tweet
  • Email
  • Meet The Author: Martha

  • Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe rating

    What type of comment do you have?

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Comments

  • Susan W Blanchfield wrote:

    Can I use this flour for cakes and muffins?

    • Martha wrote:

      Hi Susan – 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! (I think muffins might be a safer first try than cake due to the more delicate texture.)

  • Carole Scott wrote:

    I want to tell you – after looking thru your site – it is one of the best sites that I have seen, and I look at many. Congratulations for all your wonderful recipes, ideas and explanations. Great -! Carole Scott, Montebello, Quebec, Canada xxx

    • Martha wrote:

      Wow Carole – Thank you so much! We’re glad you found us – and you’ve made our day! 🙂

  • Sara Shepherd wrote:

    Is there a way to change the measurements to metric?

    • Martha wrote:

      Hi Sara – We write our recipes based on how we cook and don’t use metric measurements. Our recipe card doesn’t do the automatic conversion that some other blogs have – we found that tool to be wildly inaccurate so prefer to list ingredient amounts exactly as we measure them in our own kitchen. There are some free online tools to do the conversion for you – but again, we can’t vouch for their accuracy.

  • Rosina Villella wrote:

    The flax in yr low carb flour do you mean ground or whole seed

    • Martha wrote:

      Hi Rosina – It’s the meal (ground) – I’ve updated the ingredients list to clarify

  • Dawn Robinson wrote:

    My daughter has a nut allergy. Can coconut flour be substituted for the almond flour?

    • Martha wrote:

      Hi Dawn – We haven’t tried any swaps so I can’t say for sure. Since almond flour has more moisture than coconut flour, other changes to the flour will likely be necessary. Without testing, I can’t be more specific. Sorry we can’t be more help!

  • Judy wrote:

    Re the golden flax. Is that just flax seeds or is it ground up seeds? Like flax meal?

    • Jack wrote:

      Judy

      I should have been more specific in the recipe, it is flax meal. I’ll update the recipe, thank you.
      On a side note, I have been testing this low carb baking flour recipe in a bunch of recipes like quick breads and cakes and found that it works well for some and not for others. I have several loaves of different variations of quick bread sitting on my counter as we speak. What I have found, and I will publish results soon, is that in almost all cases, the leavening in any recipe needs to increase by 50%. So if the recipe calls for 1 tablespoon of baking powder, increase that to 1 1/2 tablespoons. Also found that baking the confection at a slightly higher temperature for half the baking time helps the product rise and keep its shape. Then lower to the normal temperature. Finally, I found that in my test batches, the baking time was a little longer to get the center cooked through. In general, any low carb flour, unless it is chemically treated, will never behave or taste the same way as all-purpose flour.
      I still have a few weeks of testing a few new ingredients like hazelnut flour, soy flour and hemp seed hearts and will republish a revised recipe once I am ready. For now, you may need to experiment a bit to use this as an every day substitute for all-purpose flour.
      Good luck,
      Jack

  • 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!

  • A Family Feast ® is a registered trademark of A Family Feast, Inc. All content, including recipes, text, visual elements, and photographs are copyright © A Family Feast, Inc. 2012-2020, unless otherwise stated. All rights reserved.

    Close