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Keto Essentials – How to make Almond Flour

Make your own at home, it’s cost effective

Almond flour or almond meal is an essential pantry staple on the ketogenic diet – it goes into everything from keto bread to low-carb pancakes – but it can also be expensive to buy. Here’s a way to make it easily and cheaply at home. You can use blanched or unbalanced almonds for this.

Make a wide variety of recipes with almond flour

There are so many recipes that call for almond flour on a keto diet. It’s especially great when you want to treat yourself to dishes that you miss from your regular carb eating. If you crave a pizza, there is our fathead pizza recipe, if you miss your sandwiches you can make our Keto bread or if you miss desserts then try the almond flour chocolate mug cake. The almond flour has even been use to make our Keto dosa. So it’s always good to make a big batch of almond flour and stock up.

It’s essential that the almonds are dry when you grind them up. You can make them with the skin on as well if you like. Almond butter can also be made if you keep blitzing them for too long.

How to make Almond Flour

Keto Essentials - Almond Flour

Make almond flour at home
3.72 from 7 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Essential Ingredients
Cuisine General



  • Blanch the almonds in boiling water for 30-45 seconds or pour boiling water over them and let sit for a minute or two.
  • Strain the water and peel the almonds
  • Pat dry with a paper towel and leave to air dry for a few hours or overnight
  • Use the grinder attachment or food processor and pulse till a fine powder is formed. Run through a seive for an even finer consistency
  • Use it.
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  1. Can you also make some meal preps? Few things that can be prepped over the weekend to be cooked on weekdays?

    1. If you live in a warm country then for sure but otherwise it might be able to sit out for some time and then will need to go in the fridge.

  2. do we need to roast them in the oven a little?? i am worried that the nuts will begin to form a paste when blending. how do we avoid that.

  3. what is the approximate yield of almond flour for the almonds used? Ex: to get 100g almond flour, how much almond should I use?

    1. If you keep the skins on then 100g of almonds makes 100g almond flour. If you remove the skins I’d say maybe it will yield 80-90% so 100g would make 80-90g. I guess?

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