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Update: My switch to almond flour for cookies was a letdown

I baked a whole batch using only almond flour thinking it would be better. I feel like it makes things too dense and sandy, not worth the extra cost. What's a swap that never worked for you?

3 comments

3 Comments

erich7921h ago

My keto phase had me loving almond flour, but not anymore.

burns.riley21h ago

Seriously though erich79, how bad is it now? I get being tired of it after a hard keto run, but is it the actual taste or just total burnout? My sister went through that and eventually could handle almond flour in small doses again, like in those dense pancakes.

the_brooke18h ago

Come on, is it really that deep? It just tastes like fancy sand to me now. After months of it being in every single "bread" or muffin, I'm convinced it's less about flavor and more about pure overload. Like your brain just says nope, we're done here, no more almond anything. Maybe your sister had the right idea stepping away for a bit, but does anyone actually crave those dense bricks?