100 grams of almond flour is about 16.7 tablespoons. A tablespoon is one sixteenth of a cup, and a cup of almond flour is 96 g spooned and levelled, so the maths is 1600 ÷ 96 = 16.7 tbsp — or, the other way round, one tablespoon weighs 6.0 g. If you cook from recipes written in grams and spoons, this page is the bridge between the two, and the worked examples show the conversion inside real dishes rather than in isolation.

Almond flour is the flour for macarons, frangipane and financiers — the bakes where a sweet, nutty flavour and a tender crumb matter more than structure. A hundred grams is about 16.7 tablespoons, because almond flour is light per cup at 96 g. It is also the flour where the distinction in the data file matters most: blanched almond flour weighs 96 g per cup, while coarser almond meal is lighter at about 84 g per cup, so which one you buy changes the number. The figures on this page are for blanched almond flour.

All figures on this page are approximate, and they come from King Arthur Baking, measured spooned and levelled. When a recipe has to work the first time, verify with a kitchen scale.

Conversion table

One tablespoon is one sixteenth of a cup, so every tablespoon figure here is the gram amount divided by the weight of one tablespoon. All figures are approximate; verify with a kitchen scale when it matters.

Grams Tablespoons (approx.)
10 g 1.7 tbsp
20 g 3.3 tbsp
25 g 4.2 tbsp
30 g 5.0 tbsp
40 g 6.7 tbsp
50 g 8.3 tbsp
60 g 10.0 tbsp
75 g 12.5 tbsp
80 g 13.3 tbsp
100 g 16.7 tbsp
120 g 20.0 tbsp
125 g 20.8 tbsp
150 g 25.0 tbsp
200 g 33.3 tbsp
250 g 41.7 tbsp
300 g 50.0 tbsp
500 g 83.3 tbsp

The reverse table is just as useful: when a recipe gives tablespoons and you want to know the weight before you reach for the scale.

Tablespoons Grams (approx.)
1 tbsp 6.0 g
2 tbsp 12.0 g
3 tbsp 18.0 g
4 tbsp 24.0 g
5 tbsp 30.0 g
6 tbsp 36.0 g
7 tbsp 42.0 g
8 tbsp 48.0 g
9 tbsp 54.0 g
10 tbsp 60.0 g
11 tbsp 66.0 g
12 tbsp 72.0 g
13 tbsp 78.0 g
14 tbsp 84.0 g
15 tbsp 90.0 g
16 tbsp 96.0 g

One tablespoon of almond flour weighs 6.0 g, and one cup weighs 96 g. Those two figures are all you need to move between grams, tablespoons and cups for this ingredient.

Cups to grams for reference

When a recipe jumps from spoons to cups, use this table instead of counting out tablespoons. Every figure is the cup weight multiplied by the fraction, rounded to one decimal place, and all figures are approximate.

Cups Grams (approx.)
1/4 cup 24.0 g
1/3 cup 32.0 g
1/2 cup 48.0 g
2/3 cup 64.0 g
3/4 cup 72.0 g
1 cup 96.0 g

How the measurement works

The figure on this page comes from King Arthur Baking, measured spooned and levelled. Finely ground blanched almonds with a sweet, nutty flavour. Macarons, frangipane, financiers and gluten-free cakes.

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

All results on this page are approximate. Ingredient weights vary with brand, humidity, temperature and how firmly you pack the spoon, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use the numbers here as a guide. The method matters more than the number itself, because the same spoon of almond flour measured two different ways can give two different weights, and the King Arthur Baking value assumes the spooned and levelled method every time.

Worked examples

Macarons for a test batch

A test batch of macarons takes 100 g of almond flour, which is about 16.7 tablespoons spooned and levelled, sifted with powdered sugar before it meets the egg whites. The amount matters because macarons are unforgiving: too much almond flour and the shells crack, too little and they spread flat. Sift the flour — lumps of almond in a macaron batter make lumpy shells.

A frangipane tart filling

A frangipane filling for a small tart takes 8 tablespoons (48.0 g) of almond flour creamed with butter, sugar and an egg, and the spoon measure keeps the filling rich instead of greasy. Cream the butter and sugar first, then add the almond flour — adding it too early makes the filling heavy.

Almond flour in a cookie dough

A cookie dough takes 4 tablespoons (24.0 g) of almond flour swapped in for part of the white flour, and the almond flour gives the cookies a soft, chewy centre. Swap only part of the flour — a cookie made with all almond flour spreads flat and will not hold its shape, because there is no gluten.

Practical guidance

Spoon almond flour lightly into the measure and level it, and never press it down: almond flour is fine and oily, and packing it can add a quarter to the weight. Sift almond flour before measuring if it has gone lumpy, because lumps trap air and the spoon weighs light — and lumpy almond flour makes lumpy macarons. Blanched almond flour and almond meal are not the same: blanched flour is 96 g per cup, coarser almond meal is about 84 g per cup, so check which one you have before you use the table.

Almond flour goes rancid faster than any wheat flour, because almonds are rich in oil. Keep it in an airtight container in the fridge or freezer, not in a cupboard, and use it within a few months — rancid almond flour smells stale and bitter, and it will ruin a macaron. Almond flour also browns faster than wheat flour, so bake at a slightly lower temperature and check the colour early.

Scaling with spoons is easy once you know the weight of one spoon. To measure 100 g of almond flour, count out about 16.7 tablespoons, and for 50 g, about 8.3 tablespoons. Halving a recipe that calls for 4 tablespoons means using 2 tablespoons, or 12.0 g, and doubling it means 8 tablespoons, or 48.0 g. The key is to scale every ingredient by the same factor, because changing one ingredient without changing the others throws the recipe out of balance. For large amounts, switch to a cup measure or a scale, since counting out tablespoons one by one is slow and error-prone, and a cup is faster and more accurate.

When should you weigh almond flour instead of measuring it? Whenever the recipe has to work the first time, and whenever the amount is large. A kitchen scale costs less than a single failed bake, and it removes the biggest source of variation in home cooking, which is the way ingredients pack into a cup or a spoon. Put the bowl on the scale, press tare, and add the almond flour until the display shows the number you need. There is nothing to wash afterwards except the bowl, and the result is the same every time. For small amounts, a level spoon is accurate enough, and for anything where precision matters, the scale is the tool to reach for.

Storage. Airtight container in the fridge or freezer to stop the oils turning.

  • Level every spoon with the back of a knife.
  • Use spoons for small amounts, and a scale for large ones.
  • Keep the same spoon for the whole recipe so errors stay consistent.

Frequently asked questions

How many tablespoons is 100 g of almond flour?

100 g of almond flour is about 16.7 tablespoons, measured spooned and levelled. Because a level tablespoon is not always exactly the same, treat that as an approximation and verify with a kitchen scale when the recipe has to work the first time.

How many grams is 1 tablespoon of almond flour?

One level tablespoon of almond flour weighs approximately 6.0 g. That figure comes from dividing the cup weight of 96 g by 16, and it assumes the ingredient is measured spooned and levelled. All figures on this page are approximate, so verify with a kitchen scale when it matters.

What is the difference between almond flour and almond meal?

Almond flour is made from blanched almonds with the skins removed, ground fine — 96 g per cup. Almond meal is coarser, often made with the skins on, and lighter at about 84 g per cup. The figures on this page are for blanched almond flour; if you have almond meal, weigh it instead.

Can I swap almond flour for all-purpose flour?

Almond flour swaps 1:1 with all-purpose flour by volume, with an extra egg for binding — but it has no gluten, so a bake made with all almond flour will not hold its shape the way a wheat bake does. It works best in recipes written for it — macarons, frangipane, financiers — and as a partial swap, where it adds flavour and tenderness.

How should I store almond flour?

In an airtight container in the fridge or freezer. The oils in almonds turn rancid at room temperature, so almond flour does not keep the way wheat flour does. Use it within a few months, and throw it away if it smells stale or bitter.

How should I store almond flour?

Airtight container in the fridge or freezer to stop the oils turning. Keeping it stored properly also keeps its weight consistent, since an ingredient that has absorbed moisture or dried out will not weigh the same per spoon as a fresh one.

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