If you do any regular keto baking, you’ve probably already discovered that there’s no such thing as a perfect 1:1 replacement for traditional flour. But with the right mix of low-carb ingredients, you can build a keto flour blend that works in a huge range of recipes—from cookies to cupcakes to pancakes and more.

This blend isn’t just about being low in carbs. It’s about getting the right texture, holding things together, and not ending up with dry, crumbly results. With the right ratios of almond flour, coconut flour, oat fiber, and xanthan gum, you’ll have a go-to mixture that simplifies your baking life while still delivering great results.
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Why Create Your Own Keto Flour?
Pre-made keto flour mixes exist, but they aren’t always consistent. Some are packed with fillers, others are overpriced, and many just don’t deliver the texture you want. Making your own blend gives you full control over what’s in it—and how it performs.
More importantly, when you mix it yourself, you can tweak the ratios to match your baking style. Some people prefer a more absorbent mix, while others want a smoother texture. Creating your own gives you the flexibility to get it just right for your kitchen.

Core Ingredients That Make This Flour Work
You don’t need anything fancy to make this keto flour blend, just a few staples that you likely already use in low-carb baking. Here’s what goes into the mix—and why each one matters.
Almond Flour
This is the base. Almond flour provides fat, structure, and a slightly nutty flavor that pairs well with both sweet and savory recipes. It doesn’t absorb too much liquid, which helps prevent baked goods from drying out.
Coconut Flour
Coconut flour is added in small amounts to give volume and lightness. It’s extremely absorbent, so you don’t need much. A little goes a long way in helping the finished product feel less dense.
Oat Fiber
This one’s often overlooked, but it makes a big difference. Oat fiber adds bulk and improves the texture, giving your baked goods a bread-like feel. It’s 100% fiber and contains zero net carbs, making it a great way to increase fiber intake on a keto diet.
Xanthan Gum
This ingredient steps in for gluten. It provides elasticity and helps everything stick together. It’s not always necessary in every recipe, but including it in the flour blend means you don’t have to remember it separately when baking.
How to Make Low Carb Flour
No complicated prep needed. You can mix this flour in a bowl with a whisk or spatula, or simply shake the ingredients together in a large container or zip-top bag. Shaking tends to blend everything evenly without much effort.
Once combined, store your keto flour substitute in an airtight container in a cool, dry place. It’ll stay fresh for several weeks, and you’ll have it ready to go anytime a recipe calls for it.

What You Can Make With It
This blend is extremely adaptable. You can use it for nearly any keto baking recipe that calls for almond flour or a low-carb flour substitute. A few examples include:
- Cookies (especially chocolate chip, snickerdoodle, and shortbread)
- Muffins and cupcakes
- Pancakes and waffles
- Quick breads like keto blueberry bread or keto lemon loaf
- Cakes and bars
- Crusts for pies or quiches
Can You Customize This Keto Flour Blend?
Absolutely. The ratios provided are a great starting point, but every kitchen is different. You might want to add more coconut flour if your baked goods tend to come out too moist. Or maybe you’ll want to skip the xanthan gum if you’re baking something that doesn’t need as much structure.
Just know that every change will affect the final texture, moisture, and rise—so small test batches are a smart way to experiment.

Do You Have to Use Xanthan Gum?
Not necessarily. Xanthan gum is there to help mimic gluten’s binding effect, but some recipes (like cookies or denser cakes) don’t always need it. You can leave it out of the blend and add it on a per-recipe basis if you prefer. It’s just included here for ease—one less thing to think about when baking.
Is Oat Fiber Keto?
Yes—oat fiber is 100% insoluble fiber and has zero net carbs. It’s not the same as oat flour, which contains digestible carbs. Oat fiber adds structure and lightness, especially in baked goods that need a more bread-like crumb. It’s a great way to balance out almond and coconut flour’s density while keeping carbs low.

Can You Use This in Place of Wheat Flour?
Not directly. This blend isn’t a 1:1 replacement for regular all-purpose flour. However, in many keto-friendly recipes that call for almond flour or a combination of low-carb flours, it works really well. If you’re adapting a traditional recipe that uses wheat flour, you’ll need to test and adjust. Start with smaller batches and be ready to tweak the liquids and binders.
Why It Belongs in Your Pantry
Having a pre-mixed keto flour on hand saves time, reduces prep mess, and lets you bake without second-guessing measurements. It’s a great staple if you bake even semi-regularly. Instead of pulling out three or four different bags every time, you’ve got one ready-to-use blend sitting in the cupboard.
This kind of preparation goes a long way in making low-carb eating more sustainable. When baking feels easy and familiar, you’re more likely to stick with it—and enjoy the process along the way.
Make Room for This in Your Regular Baking Routine
You don’t need to settle for dry, crumbly, or disappointing baked goods just because you’re avoiding carbs. This homemade flour keto blend lets you bake with confidence and consistency. Whether you’re making cookies for the kids, muffins for breakfast, or your own go-to loaf of keto bread, this blend keeps things simple—and delivers real results.
Other Keto Homemade Staples From The Keto Option
Keto Dough – sweet and savory options

Keto Flour
Equipment
Ingredients
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup oat fiber
- 1 teaspoon xanthan gum
Instructions
- Mix all ingredients together and store in an airtight container.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.
You are a genius! Thank you making sit so much easirerto bake with less ingredients to get out and put away! Now perhaps I will bake!
Aw, thank you so much!
If my Cookies recipe calls for 1 cup of flour (non keto), should I use same amount of this mix? Does this apply to all recipes? Thanks!!
It applies to many recipes. I can’t say that it will apply to all, but in most experimentation, it has been very close!
I love to bake and I think this will help me enjoy it again . Thank you so much
This! Is awesome!
Do you have some recipes for cookies etc that you used this blend for?
I certainly do! I’ll be coming out with many more soon, as well as other pastries. These macadamia and white chocolate chip cookies use it! https://trinakrug.com/keto-macadamia-nut-cookies-with-white-chocolate-chips/
Can you substitute oat fiber for psyllium husk?
I have not tried the sub in this recipe. They are slightly different in terms of their attributes, so you may have to play around with it.
Why is OAT FIBER and where do you get it? Or can I simply grind up while oat meal? Please be specific. Thank you
Oat fiber is commonly used in keto baking. And no, it is not from grinding up oat meal. Oat fiber is made from grinding the hull. It can easily be bought in most health food stores, but here is a link to the one I buy on Amazon: https://amzn.to/3tdIMC9
Would this be a substitute for Carbquik? Thanx for all the great recipes and ideas!
I’ve actually never used Carbquik so I am not sure. I’ll put that on my list to test out!
Have any good pancake or waffle recipes this flour can be used for? Thanks
Coming soon!
I saw your recipe for the keto flour and bought the oat fiber. I have all the ingredients for the cookies and will make them tomorrow. I’m looking forward to more recipes using the keto flour.
Do you actually have a bread recipe using this flour? Would love to get baking bread again.
I don’t, but that is a fantastic idea! I’m on it!
Could vital gluten be substituted for the xanthan gum? I don’t need Gluten Free, and vital gluten is low carb and may actually work better for things like breads.
I’ve actually never used it since I need things to be gluten free for my son, but I just read about it and it would seem like you probably could. I am not sure of the amount, however. But if you are familiar with the usage, I imagine you could estimate that part. Let me know if you try it!
I saw a gingerbread recipe that calls for 2 1/2 cups of flour. Do you reckon it’s a 1-1 ratio? Thanks!
Often times it is pretty close!
Is Oat flour the same as oat fiber? Thanks!
Definitely not! They are very different!
If im substituting this flour blend over normal flour, are the wet ingredients equal?
That is really recipe dependent!
If something calls for a cup of almond flour, what is the ratio using your blend?
Honestly, if it calls for almond flour – I would just use almond flour! This recipe is more for substituting regular or gluten free flour in recipes!
Hi Trina can I use yr keto flour mix for most things like rolls biscuits cakes and other by adding the necessary other ingrediences?
This can be used in many things such as this! Occasionally the wet content needs to be adjusted, but you can normally see that in the dough if required.
Love this keto flour. Anything that calls for almond flour gets your mix as I don’t like the texture of just almond flour. Thanks for your efforts!
So awesome to hear! Thanks for sharing!
Hi Trina! I was wondering, could we use this keto flour blend to make keto pasta?
OOH! I have not tried that! Let me know if you try it!
Did you ever use the Keto flour to make pasta? If you did how did it turn out?
I have never made pasta from scratch! I have always wanted to though!
I am researching keto flour mixes and came across yours. I noticed the last comments were from 2020. Then, you said that you were developing recipes using this mix. Have you done that? And, if so, can you steer me to those recipes please? If not, can you give a general idea if this mix is good for cakes, cookies, breads, or roux’s? Thank you! Chris
I actually have done a TON! I just haven’t written them up as recipes yet. It is a reasonably good (meaning, not 100% of the time) replacement for regular flour. I can usually tell by the dough if I need a little more or less of the flour mixture, but most times, it is good to do as is!
Hi,
Could this be used for a pie crust?
I don’t see why not!
Can I make pie with this
Absolutely!