This is my first time baking with coconut flour. My previous keto bakes flour substitute has been almond flour. Coconut flour has a different texture, it is softer and more absorbent.
| Almond Flour (per 28g)* | Coconut Flour (per 28g)* | |
| Calories | 163 | 124 |
| Fat | 14.2g | 4.2 |
| Protein | 5.1g | 4.9g |
| Total carbs | 5.6g | 16.6g |
| Dietary Fiber | 2.9g | 10.5g |
| Starch | 0.3g | – |
| Sugar | 1.4g | 1.9g |
To substitute almond flour with coconut flour it is between 1:3 to 1:4 ratio and price of almond flour is 2.5X compared to coconut flour.
I have adapted this from a vanilla coconut flour cupcake recipe from Vered De Leeuw.
I blended it from 5 pandan leaves and one carton (200ml) of coconut milk, sieved it and topped up extra coconut milk from another carton to make up 265ml. I omitted vanilla extract and reduced the sugar free sweetener Lakanto to 63g. I didn’t have any foil liners and used a mix of parchment paper and foil wrap brushed with sunflower oil.
How was it?
I really liked the texture of the batter after adding coconut flour. It is sooo absorbent and easier to handle compared to almond flour or even wheat flour. No folding required.
It tasted quite sweet with the reduced amount of sweetener.