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Whether you’re on a low carbohydrate diet or just trying to limit your carb intake, baking can be a problem. Most conventional flours are quite high in carbs which makes baking breads, cookies, and cakes difficult to say the least. Fortunately, if you want to stay healthy and still eat cookies and cakes occasionally, you do have a variety of options for low carb flour substitutes. Most of these low carb flours are going to be less processed and higher in fiber, meaning that overall they’re healthier for you whether or not you’re on a low carb diet. Here are some options for a low carb flour substitute you can use for baking at home:

Almond flour

Almond flour has twenty grams of net carbs with ten of this being in the form of fiber, leaving a net carb content of ten grams per cup. This offers a significant carbohydrate savings over conventional white flour. Plus, almonds may help to raise HDL (the good cholesterol) and lower LDL (the bad cholesterol) as well as have some cancer preventative properties. The taste of most baked goods made with almond flour is quite similar to those made with wheat flour. One precaution, cookies and other goodies made with almond flour tend to brown more quickly than those made with other flours. When using almond flour, adjust the oven temperature down about twenty degrees to compensate for this.

Coconut flour

This flour has some tremendous health advantages over conventional flours. It has the distinction of being the highest in fiber of any flour available. It has around sixteen grams of carbs with almost eleven of those grams being fiber, giving a net carb count of between five and six. It’s also hypoallergenic and gluten free. When baking, you can usually substitute a quarter of your regular flour with coconut flour. When doing so, add an equivalent amount of liquid to the recipe as it tends to absorb a lot of water. If you want to use exclusively coconut flour in a recipe, add one egg to the recipe per ounce of coconut flour. Without taking these additional measures, your finished product may taste a bit dry.

Flaxseed flour

This is another excellent low carb flour substitute that has numerous health benefits. It’s a rich source of alpha-linolenic acid which has positive benefits on cardiovascular health. It’s also a rich source of lignans which are thought to be protective against breast and prostrate cancers. To get the best quality baked good, substitute a quarter of your flour with flaxseed flour or ground flaxseeds. You may want to reduce the oven temperature slightly since flaxseed flour causes baked goods to brown more quickly. The finished

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Written by: Dr. Kristie
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