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Almond Flour

Flour made from almonds.

Almond Flour — illustrative ingredient image

About Almond Flour

Almond flour is a finely ground preparation of almonds used as a baking ingredient. It is used in cakes, cookies, pastries, batters, and coatings, and can thicken selected mixtures.

It is commonly made from blanched almonds with the skins removed, although products made from skin-on almonds may also use the same name in some markets. It has a mild almond flavour and a fine but slightly granular texture.

Almond flour is sold loose or packaged, usually dry and free-flowing. It is pale when blanched and darker when skin-on; milling produces its flour-like texture, while differences in fineness and skin retention change its appearance and handling.

Ingredient type
flour
Form
flour

Forms & related ingredients

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Where almond flour appears

5 linked foods

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Desserts

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for almond flour

Names and romanised forms to recognise on menus and labels.

English

Almond flour

English

RAW ALMOND FLOUR

Search alias · Not a confirmed translation

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Almond Flour nutrition & diet

Almond Flour nutritional value

Reference: Nut, almond meal

Per 100 g of the edible portion of the stated reference food.

Calories
570.3kcal
Protein
19.7g
Carbs
5.4g
Fat
50.5g

Reference example for the named food and preparation, per 100 g edible portion. This is not a universal value for every recipe or brand; packaged products should be compared with their own label. © Food Standards Australia New Zealand. AFCD Release 3, food F006077. Available carbohydrate excludes sugar alcohols; energy converted from kJ to kcal (÷4.184). Australian data may not be appropriate for use in other countries. There are limitations associated with food composition databases. Food composition data used in the database or databases may represent an average of the nutrient content of a particular sample of foods and ingredients, determined at a particular time. The nutrient composition of foods and ingredients can vary substantially between batches and brands because of a number of factors, including changes in season, processing practices and ingredient source, and methods of calculation. Data licensed under the FSANZ Data User Licence Agreement, based on CC BY-SA 3.0 AU: https://www.foodstandards.gov.au/science-data/monitoringnutrients/afcd/datauserlicenceagreement.

Portions & preparation

Confirm whether almond flour uses blanched or skin-on kernels and whether it is finely milled, partially defatted, or blended with other flours. Evaluate the recipe portion and preparation, since baking, breading, and pastry applications may add sugar, salt, oil, dairy, eggs, or cereal ingredients.

Compare the right form: Match the reference to almond flour’s kernel preparation, grind, and any blending or defatting, not to almond meal or mixed flour.

Diet considerations

Plain almond flour is plant-derived, but blended products may contain wheat or other cereal flours. Compatibility also changes in batters, breads, coatings, and pastries containing eggs, dairy, sugar, honey, or animal fats. Establish the package or recipe formulation before interpreting the finished food’s dietary pattern.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically compatible
  • Vegetarian
    Typically compatible
  • Pescatarian
    Typically compatible
  • Keto
    Depends on the version
  • Paleo
    Typically compatible
  • Low-carb
    Depends on the version
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Vegetarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Pescatarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Keto · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Paleo · Typically compatible
The plain form fits the conventional paleo food groups. Added ingredients and individual interpretations can differ.
Low-carb · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Australian Food Composition Database, Release 3, 2025 — Nut, almond meal ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .