How To Use Almond Flour To Thicken Soup?

You don’t need to combine almond flour with cold water before using it to thicken pan juices, as you would with starch thickeners. Because it won’t clump in the sauce, simply sprinkle it on top and mix it in with a fork or wire whisk. Continue to whisk and add the almond flour in little amounts until you reach your desired consistency, then serve the sauce alongside your meal. You may also thicken your sauce with almond butter by adding little amounts at a time and rapidly whisking them into the pan juices. The end outcome is nearly same.

Can you substitute almond flour for all purpose flour in soup?

I enjoy writing blogs like this because I generally learn something new that I didn’t know before I started researching for the article. For example, did you know that California is the world’s largest almond grower and the only region in North America where almonds are grown commercially? Neither do I. But now we do!

Did you know that almonds are a type of drupe rather than a nut? They’re actually closer to peaches than nuts.

Almond flour vs. almond meal

Almond flour is made from pulverized almonds that have had their skins removed and their nuts blanched. This gives it a more constant white tint, making it look more like regular flour.

Almond meal is made from ground almonds that haven’t been peeled. It’s often flecked with darker skin fragments and isn’t as finely milled as traditional almond flour.

Almond flour can be found at specialist food stores such as Whole Foods, Earth Fare, Sprouts, or your local gourmet-ish supermarket. When purchased in a store, it is frequently more expensive, and you can usually buy it cheaper online.

I prefer the Blue Diamond brand, which I purchase from Costco. I always have good luck with Anthony’s brand products, such as this one.

How to substitute almond flour

It can be difficult to use almond flour as an all-purpose flour substitute in recipes. Because almond flour has a higher moisture content than wheat flour, you’ll need to use more of it to compensate.

Another option is to blend it with a drier alternative flour, such as coconut flour, to achieve the desired moisture level.

When substituting, a 1:2 ratio of ordinary flour to almond flour is a good rule of thumb. Be careful that getting the appropriate amounts for some recipes may necessitate some trial and error.

If you’re looking for an alternative for almond flour, look into different nut flours, as they’ll have a similar profile and react similarly in the oven. Look for flour made from pecans, macadamia nuts, or cashews.

Can almond flour thicken a sauce?

Choosing a decent broth is the most critical component of producing a delicious keto gravy. Because the broth provides almost all of the flavor in this gravy, if you don’t start with an excellent one, your gravy will be lacking.

You can use either homemade or store-bought bone broth. However, I recommend that you choose one that is low in sodium. The broth must be reduced as the first phase in the cooking process, and it is easy for it to become too salty.

How to thicken keto gravy

Flour or cornstarch, both of which are not keto-friendly, are used to thicken traditional gravy.

I substitute xanthan gum for those components. Other keto thickeners are available, however xanthan gum is the most extensively used and easiest to work with. More information on xantham gum can be found here.

Keep in mind that a little xanthan gum goes a long way when utilizing it. It’s better to start with a small amount (I usually go for 1/4 teaspoon increments) and let it set for a few minutes before adding more.

If you add too much, your gravy may become slimy or gel-like, which is not what we want. Don’t worry if you accidentally use too much xanthan gum. Simply thin it out with a little extra broth.

Can you use almond or coconut flour to thicken gravy?

In a nutshell, no. Unfortunately, neither almond flour nor coconut flour will thicken gravy. Both will stay grainy and will not absorb enough liquid to make gravy.

Can almond flour be used in soups?

In making broccoli cheddar soup, I didn’t stray too far from the conventional recipe. However, most recipes call for flour as a thickening factor. I used low-carb almond flour instead of traditional white flour. It thickens the sauce and adds protein as well as a nutty flavor.

Can you thicken things with almond flour?

So we tried a variety of different items to add to our low carb gravy and came up with a solution.

Xanthan gum can be used to thicken the gravy. It only requires a small amount, around 1 or 2 tsp. It thickens quickly, so only use 1/4 teaspoon at a time to avoid it thickening too much.

Can You Use Almond Flour to Thicken Gravy?

Yes, you can thicken your gravy with almond flour. However, if you add too much, your gravy will be very heavy, so start by adding a small quantity at a time until you figure out how much you need.

Another thing to keep in mind is that if your almond flour isn’t finely ground, your gravy may get grainy. Use a finely ground almond flour from one of the many kinds available.

In addition, if you use too much almond flour, your gravy may have a nutty flavor. As a result, only use as much as you need to thicken and taste as you go.

One advantage of using almond flour is that it does not ball up when added to a boiling sauce, unlike ordinary flour, which does. The goal is to make a gravy that is as smooth as possible.

Can you use almond flour for a roux?

I used to make roux all the time, but I always used flour, arrowroot, or even starch, which aren’t keto-friendly options. They’re not just high in carbs, but they’re also inflammatory.

I’ve been on the keto diet for over three years and have tried hundreds of different things.

Let’s just say I squander a lot of money testing so many ingredients, but I do it for us.

That’s correct.

It’s just you and me.

We require truly good recipes that are both tasty and work with the proper measurements.

This is why I put so many ingredients through their paces.

I want you to join me on this adventure.

Allow me to save you money on wasted ingredients by providing you with a perfect meal that you will like.

This, right here, is my life’s work!

I adore making low-carb and keto-friendly dishes!

This dish has piqued my interest!

While rearranging my cupboard, I happened to be watching a cooking show on TV in the background.

They were creating a roux at the time.

They discussed how the protein in flour combined with a fat makes the ideal mixture for thickening sauces on the show.

I was staring at my unflavored whey protein isolate carton at the time!

I instantly stopped cleaning out my pantry and attempted to make a roux with it!


It actually worked!

You can build a roux with coconut flour or even almond flour, but because to the proteins, it will not thicken as well as unflavored whey protein isolate!!

Every day, I discover something new!

This was a fantastic lesson!

I swiftly produced a Keto Basic White Sauce, a Keto Bechamel Sauce, Low Carb Butternut Squash, and Broccoli Soup after perfecting a roux.

This roux is ideal for all of those recipes!

I’d want to encourage you to try it in your favorite soup or stew and then report back to me on how it turned out!

How do you change almond flour to regular flour?

At a 1:1 ratio, almond flour can be used in place of conventional flour. It’s worth noting that almond flour may require a bit extra egg to tie it together.

Can almond flour be substituted for all-purpose?

Typically, extra egg or binding agent is required, therefore the recipe may need to be adjusted. Here’s more information on almond flour replacements.

  • To lessen the amount of coconut flour in a recipe, replace the rest with 2 tablespoons coconut flour + all-purpose flour. Coconut flour recipes are frequently created expressly for the item; I recommend looking for a different recipe altogether.
  • Buckwheat flour can be used in the same way as whole wheat flour. To 1 cup all-purpose flour, add 1/2 cup buckwheat and 1/2 cup all-purpose flour.

How can I thicken soup without adding carbs?

The majority of low-carb or keto thickeners are manufactured from vegetable gums or fiber, and contain extremely few — if any — carbohydrates. Some thickeners are best used in cold applications, while others are better used in baking or frying.

Xanthan gum

Xanthan gum has no net carbohydrates and is used to thicken soups and sauces. Small amounts should be used, and the thickening should be sprinkled into soups or sauces a bit at a time to avoid clumping.

Furthermore, too much xanthan gum might result in a gummy or slimy texture, so use only a small amount. Begin by adding 1/4 teaspoon at a time until the desired consistency is reached.

Guar gum

Guar gum is a plant fiber made from the seed of the guar plant. It has no net carbohydrates. It’s used to improve texture and consistency in industrial baking and ice cream. It also helps baked goods last longer on the shelf.

Guar gum, which has eight times the thickening power of cornstarch, should be used in modest amounts in recipes. Guar gum is commonly used in baking and in cold applications such as confectionery fillings and salad dressings.

Glucomannan (konjac):

Glucomannan is a soluble plant fiber that comes from the root of the konjac plant and has no net carbohydrates. It’s utilized to manufacture commercially available keto or low-carb noodle alternatives.

Glucomannan, one of the most powerful thickening agents, works best when blended with a little cold water and added after your soup, stew, or sauce has done cooking. It’s important to use it sparingly because it thickens recipes as they cool.

Glucomannan can also be used to make baked foods softer and more flexible.

Agar agar

Agar agar is a seaweed-derived plant-based gelatin alternative. It is most commonly used in cold applications such as desserts, gelatins, puddings, or sauces, but it can also be used to thicken soups or sauces if introduced near the end of the cooking process and allowed to cool.

Agar agar, like gelatin, must first be dissolved in water and will thicken with time. It comes in flakes or powder form, and each tablespoon provides roughly 0.5 grams of net carbohydrates.


Gelatin is a thickening made from animals. Gelatin, like agar agar, is a thickening ingredient that can be used in sweets and sauces. It is also commonly dissolved in water before being used to recipes. In addition, it takes time for recipes to thicken or set.

Gelatin aids in the firming up of no-bake cheesecakes or pies so they may be sliced. Although gelatin isn’t great for baking, it can be used to lend a chewy feel to bars and cookies.

How do you thicken cream soup without flour?

Mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into your soup to thicken it quickly. Bring to a boil, then reduce to a low heat and repeat if you want it thicker.

To thicken soup, substitute cornstarch for flour. Add an equal amount of cornstarch and cold water to your soup. Bring to a boil, then reduce to a low heat and repeat if you want it thicker.

Combine equal parts flour and cold water in a mixing bowl. Begin with one tablespoon of each. Bring your soup to a low boil, then reduce to a low heat. If you want it thicker, repeat the process once it reaches a simmer.

Your soup will be as thick as it gets as soon as it reaches a simmer. If the sauce is still too thin, add more cornstarch.

It all depends on the soup. If the broth is clear, cornstarch will help to keep it that way. You can use flour or cornstarch if it isn’t clear.

To thicken 1 gallon of soup, 1 cup of cornstarch is required. To thicken the soup, combine equal parts cornstarch and water in a saucepan and bring to a simmer.

Can I substitute almond flour for regular flour to thicken soup?

Whether at home or in the most upscale restaurants, making a tasty, well-textured sauce from your cooking liquids is one of the truest measures of a cook’s competence. A sauce should be thick enough to stick to your dish and give taste and moisture. Normally, flour or cornstarch would be used, but some cooks seek out alternative techniques due to food sensitivities or basic dietary preferences. Almond flour, for example, can be used to thicken sauces, albeit it is not a straight substitute for starch thickeners.