This low carb baking mix is a combination of oat fiber, coconut flour, ground flax seed, and protein powder. Use this blend in place of flour when baking!
Low Carb Baking Blend
Yay! Finally sharing this gluten-free baking blend! I’ve been playing around with this mix for a couple of months and so far the taste testing results have been pretty darn awesome!
When you transition from baking goodies with flour to flour alternatives like almond and coconut flours it can be tricky!
Coconut flour in particular soaks up a lot of liquid, so you need to adjust the liquids in the recipe – more eggs and more milk.
Almond flour doesn’t give you that airy, fluffy texture we are used to with all-purpose flour. Some of the other options are just icky tasting, so it’s not worth the effort.
Low carb flour mix without nuts!
With a few modifications, you CAN mimic flour without using just plain almond or coconut flour. In fact, there is no almond flour in this blend at all!
This is the ingredients for a nut-free baking mix:
- Oat FIBER (NOT oat flour)
- Coconut flour
- Whey protein powder (unflavored)
- Golden flaxseed meal (I have used a flaxseed & chia seed mix)
- Xanthan gum or glucomannan powder
1/4 cup baking mix is 3.34 Net grams of carbohydrates.
Can you substitute low carb baking mix cup for a cup of wheat flours?
No. This flour blend is “thirsty” requiring less of the baking mix and more liquid. You can’t substitute one for one without adjusting the liquids in a traditional recipe using all purpose flour.
Start by subbing 3/4 cup if a regular wheat flour recipe says 1 cup. You have to play with it a bit depending on the recipe.
Recipes using low carb flour
If you are missing occasional treats while sticking to a lower carb diet, then you’ll love playing around with this baking blend.
This mix is used in these Healthy Banana Muffins or this Low Carb Texas Sheet Cake.
I’m also working on a fall spice cake, which I hope to share with you soon. Just a few more tweaks and it’ll be ready to go!
In the meantime, try these Low Carb Pecan Muffins!
Low Carb Baking Blend - An Alternative To Flour
Use this low carb flour blend when baking. This is a great nut free alternative to flour for keto and low carb diet followers.
- 3/4 cup oat fiber (NOT oat flour)
- 1 cup coconut flour
- 1/2 cup whey protein powder (unflavored)
- 1 cup golden flaxseed meal (I used a flaxseed & chia seed mix)
- 1 1/2 teaspoon xanthan gum or glucomannan powder
Whisk all ingredients together in a large bowl. Place in an airtight container.
1/4 cup baking mix is 3.34 Net grams of carbohydrates.
This is not a 1:1 swap for all-purpose flour. You will use about 3/4 cup to 1 cup when substituting this low carb mix for all-purpose flour.
Nutrition Information:Yield: 14 Serving Size: 1/4 cup
Amount Per Serving: Calories: 134Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 11mgCarbohydrates: 10gFiber: 4gSugar: 1gProtein: 6g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
Has any one made cinnamon rolls or pizza crust with this blend , risen or not?
Hello, thank you for this great blend! I just tried it with a orange cranberry loaf and it tasted amazing. But sadly…it did not rise. I substituted 1/2 mix for what the recipe called for. Any advice? Thank you!
Ps…I tried to post a picture of the recipe but it would not attach.
Hi Patti! If the leavening agent was good (fresh), then the only thing I can think of is that there was too much “wet” ingredients. How did the dough look before baking?
Hi Sandra, it looked pretty good. Since I made this loaf, I have also tried this baking blend with Cookies.
I am thinking that I should do more like 3/4 cup for each 1 cup of wheat flour. I will keep trying, as the flavor in this baking blend is wonderful.
Is there anything you would recommend I use to substitute the oat fibre? I can’t eat it, or lupin or nuts 🙁
Hi Tonya, I’m so sorry, I have not experimented with any other ingredient. Perhaps another ready will chime in with recommendations.
I have fallen in love with your blend – it’s the e beat! And I’ve tried others. For the last 15 years I’ve been baking with almond flour and would LOVE to convert my recipes. Any hints on how to sub for almond flour? Thanks so very much!
So glad to hear this, Melissa! I would experiment with 3/4 cup to every 1 cup of regular flour. You may need to adjust the liquid in the recipe to compensate adding moisture to the recipe.
I forgot to mention that I did use this baking mix with one of my favorite cookie recipes and it turned out GREAT!!! Thank you!
Great! I’m so glad it worked well. Thanks for sharing!
Do you have a low-carb flour mix recipe that I could use to make bread with? Or could this mix work?
Yes, you can test bread recipes with this flour. I’m not sure what type of a recipe you are looking for, but you might be interested in trying this one Gluten Free Bread
Do I absolutely need to put in the whey protein? I only have plant-based organic protein powder (vanilla, but ok with me) thanks!!
Hi Lori! The whey protein adds to the light texture we like in baked goods. Although I haven’t tried substituting with a plant based protein powder, I have read that pea based will be denser, but soy may be closer to whey. If you give this a try let me know how it works for you. Thanks!
I use egg white protein powder instead of whey in this mix and elsewhere. Perfect sub!
Thanks for sharing this! I will try this option myself.
How would you recommend substituting this for almond flour in low carb recipes? I’m cooking for a low carb friend who is nut-allergic.
When baking with almond flour in place of all-purpose flour it’s usually 1:1, although almond flour baking sometimes requires more binding ingredients, so that may need to be adjusted. I would use the baking blend 1:1 in place of almond flour. You are such a nice friend!!
So, I’m confused. Are the net carbs per 1/4 cup serving 3.34 grams like it says in the text OR 6 grams like it says in the macros below?
Hi David! Sorry for the confusion. When I manually added the brands I used in the nutrition calculator I got the 3.34. Since then my recipe card automatically calculates to what you see. It would be safe to saw 5 carbs per 1/4 cup is a good estimate.
Hello! this sounds fantastic, but need to be vegan. What can you substitute the whey protein powder with?
I haven’t tried vegan options, but I think soy protein (unflavored) can be a substitution.
I used your baking blend to adapt my old peanut butter cookie recipe to Keto. Thank you!! It’s a great blend!
So glad to hear this! Thanks, Linda!
Thank you for this! Question though, do I substitute this blend cup for cup for all purpose flour? All the combined flours in gluten free or keto recipes?
Hello! This low carb baking mix is “thirsty” so you can’t substitute one for one without adjusting the liquids in a traditional recipe using all purpose flour. Start by subbing 1/2 cup if a regular wheat flour recipe says 1 cup. You have to play with it a bit depending on the recipe. For this small batch banana muffin I used 2/3 cup of a cup. The ingredients I used in this mix are gluten-free, but always check the brand you purchase.
you’ve just saved me hours of baking and testing… I have a couple of recipes Ive been playing with and they just weren’t working. Im getting the oat fiber today to give this a try! Thanks so much!
Let me know how it works for you!
I can’t wait to try this! This would be so good to have on hand for all of the fall baking coming up!
I have people ask about low carb options to my baking recipes – IO love being able to send them your way!! You have so many great alternatives!! This is outstanding!!
This low-carb baking mix is going to be so handy during this holiday season when most of the baking happens at my house. I will for sure we sharing this recipe with some of my friends that don’t use regular flour.
Thanks, Kathy! It’s nice to have some alternatives for our gluten free friends.
I wanted to make a chocolate chip loaf…will this flour blend work ok?
I’m not sure what recipe you are using, but for a low carb, nut free option this has worked well for baked goods for me. You do have to play with the ingredients a bit.
I just made crepes using this mix and turned out great! Even my husband loved it!!!!
Thanks for sharing! I’m always so happy when a recipe is family approved. 🙂
Dan from Platter Talk
Kudos. to you for developing and sharing this awesome low-carb baking mix. I’m looking forward to trying some of our favorite baking recipes using a variation of your ingredients. Great job as always!
Thanks, Dan! Gluten free baking is a challenge, but it can be done!
debi at Life Currents
This is great. I have some family members who are allergic to nuts so I can’t use those nut flours at family gatherings. And, I’m all for less flour in the day. Thanks!
Have you finalized that spice cake recipe yet? 😂😂😂
Right? I need this kick in the booty, Kathi. I’m on it 🙂
What a great idea! I could easily give this as a gift to people. Its a time saving gift idea and so delicious too.