One cup of almond flour weighs 96 g, spooned and levelled, according to King Arthur Baking. Almond flour is finely ground blanched almonds — the skins removed, the nuts ground to a fine powder — and its cup weight of 96 g reflects its lightness: ground almonds are fluffy and full of air, and they weigh less per cup than wheat flour. The figure matters for macarons, frangipane and gluten-free baking, where almond flour is the main ingredient and the weight decides the texture. All weights on this page are approximate; King Arthur lists 96 g per cup for blanched almond flour, while coarser almond meal is lighter at about 84 g per cup, so verify with a scale when precision matters.
Almond Flour: weight and measurement table
The table below gives the weight of almond flour in every measure you will use, from a teaspoon up to 2 cups, all derived from the King Arthur Baking figure of 96 g per cup, spooned and levelled. Every figure is approximate — spooned and levelled is a technique, not a machine setting — so when the recipe matters, weigh the ingredient on a kitchen scale instead.
| Amount | Weight (approx.) |
| --- | --- |
| 1 teaspoon | 2 g |
| 1 tablespoon | 6 g |
| 1/4 cup (4 tbsp) | 24 g |
| 1/3 cup | 32 g |
| 1/2 cup (8 tbsp) | 48 g |
| 3/4 cup (12 tbsp) | 72 g |
| 1 cup (16 tbsp) | 96 g |
| 2 cups | 192 g |
| 100 g | 1 cups |
There are 3 teaspoons in a tablespoon and 16 tablespoons in a cup, so you can move between any of these measures by multiplying or dividing. If a recipe calls for 100 g and you only have measuring cups, that is about 1 cups. Keep the cups to grams converter open while you cook and you will never need to do the arithmetic in your head.
What is Almond Flour?
Almond flour is finely ground blanched almonds with a sweet, nutty flavour. The almonds are blanched to remove their brown skins, then ground to a fine, even powder. That fineness is what separates almond flour from almond meal, which is ground with the skins on and is coarser and darker. Almond flour is used for macarons, frangipane, financiers and gluten-free cakes, and it brings three things that wheat flour does not: fat, from the almonds' natural oils, which makes bakes moist and tender; protein, which helps structure; and flavour, a sweet nuttiness that suits cakes and pastries. It has no gluten, so it cannot replace wheat flour in bread, but in cakes and cookies it gives a tender, moist crumb. It should be stored in an airtight container in the fridge or freezer to stop the oils turning.
How to measure Almond Flour correctly
Almond Flour is measured spooned and levelled, and the method matters more than most cooks realise. For dry ingredients, spoon the ingredient into the measure with a smaller spoon, letting it fall loosely, then sweep a knife across the top to level it — never dip the measuring cup into the bag, because dipping compresses the ingredient and adds up to 20 percent. For liquids, pour into a liquid measuring jug and read the level at eye height, or weigh directly into the bowl, which is the most accurate method of all. The King Arthur Baking figure used on this page is 96 g per cup, and it is the figure the site's converters use, so the numbers here and the numbers in the tool always agree. Confidence in this figure is high.
A note on the published figures
King Arthur lists 96 g per cup for blanched almond flour; coarser almond meal is lighter at about 84 g per cup.
Worked examples
A batch of macarons
A macaron recipe uses 2 cups of almond flour — 192 g — sifted with powdered sugar and folded with meringue. The weight matters because macarons are precise: 192 g of almond flour to 200 g of powdered sugar and 100 g of egg whites is the ratio that gives a smooth shell with feet — the ruffled edge that marks a good macaron. Weighing the almond flour is essential, because a cup too much makes the batter thick and the shells lumpy, while a cup too little makes the batter runny and the shells flat. The almond flour is sifted twice to remove any large pieces, which would show as bumps on the shells, and the batter is folded — macaronage — until it flows in a ribbon.
A frangipane tart
A frangipane tart uses 1.5 cups of almond flour — about 144 g — creamed with butter, sugar and eggs. The weight is useful because frangipane is a ratio: equal weights of butter, sugar, eggs and almond flour give a filling that bakes into a moist, nutty layer under the fruit. Weighing 144 g of almond flour keeps the ratio exact, and the almond flour's fat is what makes the filling moist — a frangipane made with wheat flour would be dry and cakey by comparison. The tart is baked until the filling is golden and set, then topped with sliced pears or plums and a dusting of powdered sugar.
Gluten-free chocolate brownies
A gluten-free brownie recipe uses 1 cup of almond flour — 96 g — with cocoa powder, butter and eggs. The weight matters because almond flour has no gluten, so the brownies rely on the eggs for structure: 96 g of almond flour against 3 eggs gives a brownie that holds together and stays moist, while a cup too much makes the brownies dry and crumbly. The almond flour's fat also adds richness, which is why almond flour brownies taste more luxurious than wheat flour brownies. The brownies are baked for 25 minutes, until the edges are set and the centre still wobbles, then cooled completely before cutting.
Blanched flour versus almond meal
Almond flour and almond meal look similar, but they are different ingredients, and confusing them is the most common almond flour mistake. Almond flour is made from blanched almonds — the skins removed — ground to a fine, even powder. It is pale, fine and light, at 96 g per cup, and it gives bakes a smooth, tender texture. Almond meal is made from whole almonds, skins on, ground more coarsely. It is darker, heavier in flavour, and lighter per cup at about 84 g, because the skins and the coarser grind leave more air gaps. For macarons, almond flour is essential — almond meal's dark flecks and coarse texture show on the shells and make them lumpy. For rustic cakes and cookies, almond meal works fine and adds a heartier flavour. The practical rule is to use the one your recipe specifies, and to weigh it: 96 g per cup for almond flour, 84 g for almond meal, and the two are not interchangeable by volume. And for storage, keep almond flour in the fridge or freezer — its oils turn rancid at room temperature within months, and rancid almond flour tastes bitter and soapy.
What to use instead
If you run out of almond flour, these are the tested substitutes from our substitution data, with the ratio and the case where each one does not work. Use the ratio by weight where it is given, and check the warning before you commit the batter.
- Almond flour to All-purpose flour: 1:1 (only in recipes designed for wheat flour). Do not swap flours 1:1 in delicate cakes or yeasted breads without adjusting liquid and expecting a different crumb.
The golden rule for any substitution is to match the job, not just the ingredient: a substitute that works in a sauce may fail in a cake, because the two recipes ask different things of the ingredient. When in doubt, use a recipe written for the substitute rather than adapting one written for the original.
Storage
Airtight container in the fridge or freezer to stop the oils turning. That is the headline, but the details matter. Store almond flour in an airtight container, away from heat, light and strong smells — dry ingredients absorb odours readily, and a bag of flour stored next to the spices will taste of them within a week. Label the container with the date you opened it, so you know how long it has been there, and check it before you bake: if it smells off, tastes bitter, or shows any sign of moisture or insects, discard it. Buying in smaller quantities and using it promptly is better than buying in bulk and storing it for a year, because every ingredient loses flavour with time, even the ones that never truly go bad.
Frequently asked questions
How many grams is 1 cup of almond flour?
One cup of blanched almond flour weighs 96 g, spooned and levelled, according to King Arthur Baking. Coarser almond meal is lighter at about 84 g per cup. One tablespoon weighs 6 g.
How many cups of almond flour are in 500 g?
There are about 5.2 cups in 500 g of almond flour (500 divided by 96 is 5.2 cups). A standard 500 g bag holds just over 5 cups.
Can I use almond flour instead of all-purpose flour?
Yes, 1:1 by weight in cakes and cookies, with an extra egg for binding, because almond flour has no gluten. Do not use it in yeasted breads — it cannot build the gluten network that bread needs. Expect a moister, denser crumb.
Is almond flour gluten-free?
Yes, if it is certified. Almonds are naturally gluten-free, but almond flour can be contaminated if it is milled in a facility that also mills wheat. Buy certified gluten-free almond flour for coeliac disease.
How long does almond flour last?
About 3 months at room temperature, 6 months in the fridge, and 1 year in the freezer, in an airtight container. The oils turn rancid quickly — discard it if it smells bitter or soapy.
Related pages
If you cook with this ingredient regularly, these pages will help: the cups to grams converter for any amount, the ingredient density lookup for the full table of 120 ingredients, the Almond Flour cups to grams page for cup conversions, the Almond Flour grams to cups page for working backwards from grams, and the Almond Flour tablespoons to grams page for spoon measures. You may also want Coconut Flour, All-Purpose Flour.