1/2 Cup Almond Flour in Grams

1/2 cup of almond flour weighs 48 g (spooned and levelled, King Arthur Baking). A full cup weighs 96 g, so the half cup is exactly half of that. Finely ground blanched almonds with a sweet, nutty flavour. All the figures on this page are approximate conversions based on the King Arthur Baking value, so when a recipe really matters, verify with a kitchen scale.

Why weighing almond flour beats measuring it in cups

Half a cup of almond flour weighs 48 g, and that measure is the heart of some of the most precise baking there is: macarons, frangipane, financiers and gluten-free cakes, where a few grams decide whether the bake works or fails. Almond flour is finely ground blanched almonds, sweet and nutty, and it contains no gluten, so it gives bakes a tender, moist crumb. It also contains a great deal of fat, so it behaves very differently from wheat flour: it does not absorb water in the same way, it browns faster, and it makes bakes denser and richer.

The almond flour versus almond meal distinction is the detail that catches bakers out. King Arthur lists 96 g per cup for blanched almond flour, while coarser almond meal is lighter at about 84 g per cup, which would make a half cup 42 g instead of 48 g. Almond meal is ground with the skins on and is coarser, so it packs less tightly and weighs less per cup. If a recipe calls for almond flour and you use almond meal, weigh the meal rather than measuring by volume, and expect a slightly coarser, darker result. Store almond flour in the fridge or freezer, because its oils turn rancid at room temperature.

Almond Flour cups to grams conversion table

Cups Grams Tablespoons
1/8 cup 12 g 2
1/4 cup 24 g 4
1/3 cup 32 g 5.3
1/2 cup 48 g 8
2/3 cup 64 g 10.7
3/4 cup 72 g 12
1 cup 96 g 16
1 1/2 cups 144 g 24
2 cups 192 g 32
3 cups 288 g 48

The table is built around the half cup, which is the measure this page is about, with the full-cup weight of 96 g as the anchor. Every row is the full-cup weight multiplied by the fraction, so the numbers stay consistent as you scale up or down. One tablespoon of almond flour weighs about 6 g, which is useful when a recipe calls for a spoonful rather than a cup.

Worked examples

Macarons, a batch of 12

A batch of 12 macarons uses about 1/2 cup of almond flour, which is 48 g, sifted with icing sugar and folded into whipped egg whites. Weigh 48 g on a scale that reads to the gram, because macarons are unforgiving and a 5 g error changes the batter. Sift the flour and icing sugar together twice, fold gently until the batter flows like lava, and pipe the shells evenly.

Frangipane tart filling for one tart

A frangipane filling for one tart uses about 1/2 cup of almond flour, which is 48 g, creamed with butter, sugar and an egg. Weigh the flour so the filling is moist and nutty rather than dry or greasy: almond flour is rich, and the amount decides the texture. Spread the frangipane over the pastry base and top with sliced pears or plums.

Gluten-free financiers, a batch of 6

A batch of 6 financiers uses about 1/2 cup of almond flour, which is 48 g, mixed with browned butter, sugar and egg whites. Weigh 48 g so the cakes are moist and nutty: financiers are mostly almond flour and butter, so the flour is the structure. Bake in small moulds until golden at the edges.

How the weight was measured

Spooned and levelled means spooning the ingredient into the measuring cup until it is heaped, then sweeping a straight knife across the top to level it off. Never scoop the cup through the bag or jar, and never tap the cup down, because both pack the ingredient and add weight. The difference between a spooned cup and a scooped cup can be 15 to 25 percent, which is enough to change a bake from tender to tough, so the method matters as much as the number.

The source for the figure on this page is King Arthur Baking, and the confidence in the value is high. King Arthur Baking publishes a standard ingredient weight chart that recipe developers use as a reference, and this page follows that chart rather than any single cookbook. Where the chart gives a range or a note, we say so plainly instead of hiding the uncertainty. All the figures here are approximate conversions: natural ingredients vary by brand, variety, moisture and how finely they are chopped or ground, so when a recipe really matters, verify the weight with a kitchen scale.

King Arthur lists 96 g per cup for blanched almond flour; coarser almond meal is lighter at about 84 g per cup.

Practical guidance

Store almond flour in an airtight container in the fridge or freezer to stop the oils turning, because it goes rancid within weeks at room temperature. Always spoon the flour into the cup and level it, never scoop, and do not pack it down. Check whether your packet is almond flour or almond meal: blanched almond flour is 96 g per cup and coarser almond meal is about 84 g per cup, so the two weigh differently. When grinding almonds at home, pulse in short bursts with a spoonful of sugar, which stops them clumping into butter. If you do not have a scale, spoon the flour loosely into the half cup and level it, remembering that the 48 g figure is approximate and that almond meal is lighter.

Common mistakes with half-cup measures

The most common mistake is treating a half cup as a casual measure. Half a cup of flour is 60 g, and a scooped half cup can easily weigh 70 g or more, which is a 15 percent error in a recipe that may only contain two or three cups of flour in total. Small measures carry the largest relative errors, so weighing matters more, not less, at this size. The second mistake is using a liquid measuring jug for dry flour: the meniscus line is designed for liquids, and flour measured in a jug is almost always over- or under-filled. Use a dry cup, or a scale. The third is assuming every flour weighs the same per half cup: the flours on this page range from about 42 g to about 82 g per half cup, so swapping flours cup for cup without adjusting the weight changes the recipe. Finally, do not pack flour into the half cup to make it look full: spoon and level, every time.

Frequently asked questions

How many grams is 1/2 cup of almond flour?

1/2 cup of almond flour weighs 48 g when spooned and levelled, according to King Arthur Baking, which lists 96 g per cup for blanched almond flour. Coarser almond meal is lighter at about 84 g per cup, which would make a half cup 42 g. This page uses the blanched almond flour value.

What is the difference between almond flour and almond meal?

Almond flour is finely ground blanched almonds without the skins, while almond meal is coarser and ground with the skins on. Almond flour is 96 g per cup and almond meal is about 84 g per cup, so weigh the one you have rather than assuming the figure is exact.

Can I use almond flour instead of wheat flour?

Partly. Almond flour has no gluten and is much richer, so a cake made with almond flour alone will be denser and moister than a wheat cake. Use it for macarons, frangipane and gluten-free cakes, and weigh it rather than measuring by volume.

How should I store almond flour?

In an airtight container in the fridge or freezer, because its oils turn rancid at room temperature. White flour keeps in a cupboard for a year, but almond flour will taste bitter within weeks at room temperature.

How many cups is 100 g of almond flour?

100 g of almond flour is about 1.04 cups, or just over 1 cup. At 96 g per cup, divide 100 by 96 to get the answer, and use a scale for the most accurate result.

Related conversions

If you need a different amount, the table above scales in both directions, and the converter tool will do the maths for any quantity. When a recipe really matters, weigh the ingredient on a kitchen scale rather than trusting the cup alone, because the figures on this page are approximate and natural ingredients vary by brand, variety and moisture.