Keto Coconut Flour Recipes With the Right Ratios

Coconut flour is tricky — it absorbs 3 to 4 times more liquid than almond flour, so you can’t just swap them. I’ve ruined enough batches to know that exact ratios matter with this flour.

The upside: a little goes a long way, it’s nut-free, and it gives baked goods a light, fluffy texture. I typically use 1/4 cup coconut flour where I’d use 1 cup almond flour, plus extra eggs for binding.

Every coconut flour recipe below has been tested with the correct ratios so you don’t waste ingredients.

15 recipes

a stack of five pancakes on two white plates, topped with whipped cream and star anise with more pancakes behind

Latest Recipe

Keto Chai Pancakes

21 min 1.5g net carbs

Keto-Friendly

60 per 2 tbsp Calories

2g Fat

2g Protein

2g Net Carbs

Best for Pancakes, muffins, wraps

Keto sub You can't swap coconut flour 1:1 for almond flour — they behave completely differently. Use 1/4 cup coconut flour for every cup of almond flour, and add more eggs to compensate.

Storage Airtight container in a cool, dry place for up to 6 months; the fridge extends shelf life considerably.

Annie Lampella Recipe Developer

The ratio that works for me: 1/4 cup coconut flour for every 1 cup of all-purpose flour in the original recipe. And because coconut flour is incredibly absorbent, I bump up the eggs — usually 1 egg per tablespoon of coconut flour. It dries out fast, so I never overbake anything made with it.