Almond Flour

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Almond Flour

Almond Flour Almond flour has less calories and is packed with proteins

Flourless Lemon Almond Cake

Flourless Lemon Almond Cake Recipe

• Prep time: 20 minutes •

Cook time: 40 minutes •

Yield: Serves 8

It helps to separate the eggs first, while they are cold, and then let them sit to come to room temperature as you prep the other ingredients. Eggs are easier to separate when cold, and they perform better as leavening agents when at room temperature.

When whipping egg whites, make sure your equipment is perfectly clean. Any fat (or even bits of egg yolk in the whites) can keep the egg whites from properly whipping up.


• 4 eggs, separated into 4 egg yolks and 4 egg whites, room temperature

• 2 Tbsp lemon zest, packed

• 1/2 cup (100 g) white sugar, divided 1/4 cup (50 g) and 1/4 cup (50 g)

• 1 1/2 cup (144 g) finely ground almond flour*

• 1 teaspoon baking powder (make sure your baking powder is fresh!)

• 1/4 teaspoon ground cardamom

• 1 teaspoon white or cider vinegar

• Pinch of salt

• Powdered sugar for sprinkling


1 Preheat oven, prepare pan: Preheat the oven to 350°F (175 °C). Place a round of parchment paper on the bottom of a 9-inch springform pan, and grease it and the sides of the pan with butter or cooking spray.

2 Beat egg yolks, lemon zest, 1/4 cup sugar: In a large bowl, beat together with a wooden spoon the egg yolks, lemon zest, and 1/4 cup sugar until smooth.

3 Whisk almond flour, cardamom, baking powder, beat into egg yolk mixture:

In a separate bowl, whisk together the almond flour, ground cardamom, and baking powder.

Add the flour mixture to the egg yolk mixture and beat until smooth.

4 Whip egg whites to soft peaks: With an electric mixer with a very clean bowl and clean whisk attachment, beat the egg whites, starting on low speed and gradually increasing the speed. When bubbles start to form, add a pinch of salt and the teaspoon of vinegar (both the salt and the vinegar will help the beaten egg whites maintain better structure, as will the sugar in the next step). As the egg whites begin to increase in volume, sprinkle in the remaining 1/4 cup of sugar, a little at a time, as you continue to beat the eggs whites. Beat until soft peaks form.

5 Fold beaten egg whites into almond mixture: Fold the beaten egg whites into the almond mixture a large scoopful at a time. You won't get much lift with the first third of the egg whites, but as you add more, you'll be able to gently fold in the whites in such a way as to create a light batter.

6 Scoop batter into pan, bake: Gently scoop the batter into a the prepared springform pan and place in the oven. Bake at 350°F (175 °C) for 35 minutes. Remove from the oven and let cool. Run a sharp knife around the edge of the cake helping it to separate from the side of the pan. Release the springform pan sides, and gently move the cake (on parchment) to a cake serving plate. Sprinkle with a little powdered sugar before serving.

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Country of ManufactureJordan
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Navigating the Complexities of Almond Flour in the Market

Almond flour has gained immense popularity for its health benefits, but there's an increasing concern about adulterated products in the market. These 'cheated' almond flours are mixed with substances that can compromise their nutritional value and pose health risks.

Challenges with Some Almond Flour Varieties

  1. Nutritional Dilution: Several manufacturers adulterate almond flour by adding cheaper grains like wheat or rice flour. This practice reduces the essential nutrients, notably proteins and fibers, making it less beneficial than pure almond flour.

  2. Gluten Contamination Risk: For individuals with gluten intolerance or celiac disease, consuming adulterated almond flour containing gluten can lead to severe allergic reactions and gastrointestinal distress.

  3. Compromised Culinary Quality: The addition of foreign ingredients alters the organoleptic properties (taste, texture, and aroma) of almond flour, impacting its culinary performance in recipes.

The Downside of Using Old Almonds in Flour Production

Using very old almonds to make almond flour leads to quality issues(one of the most common practices). As almonds age, they lose nutrients and their oils can become rancid, reducing the flour's shelf life and creating a bad smell. This significantly impacts the flour’s freshness and usefulness in recipes.

Our Distinctive Almond Flour Production Method

Our almond flour stands out due to our unique production method. We utilize the residual material from cold-pressed almond seeds to produce our flour. This process results in a defatted product, retaining the almonds' intrinsic nutrients while being lower in calories. It ensures a product rich in dietary fibers, proteins, and essential micronutrients without the added fats.

The Nutty History of Almond Flour

Have you ever wondered why almond flour didn't make it into famous historical events? Maybe because every time it tried, it was always a little too 'nutty' for serious historical discourse! :) Jokes aside, almond flour has a rich and fascinating history that's as layered as the finest pastry.

A Flour with Ancient Roots

Almond flour's story starts in regions rich in culinary history, where almonds were valued for their flavor and health benefits. Ancient cooks discovered that grinding almonds into a fine powder yielded a versatile ingredient ideal for various culinary creations.

The Journey Across Cultures

Traveling along trade routes, almond flour gained popularity in European kitchens, especially among nobility. It was prized for making delicate pastries and as a butter substitute during fasting periods.

Almond Flour in the Modern Era

Today, almond flour is celebrated in health-conscious and gluten-free communities for its nutritional profile and low carbohydrate content, making it a superb wheat flour alternative.

Our Unique Method of Extraction

Our almond flour stands out because of our extraction process. We create it from the remains of cold-pressed almond seeds. This method ensures lower fat while preserving the almonds' natural nutrients and flavors, offering a product that's both healthful and flavorful.

Conclusion: A Timeless Ingredient

Almond flour's evolution from an ancient staple to a modern superfood is a testament to its enduring appeal. With our specialized extraction method, we honor its rich history while catering to contemporary health trends.