Yeah, a lot of us do keto on a budget so I'm right there with you. Almond flour is significantly more expensive and some of us are trying to stretch a dollar.
Coconut flour is better for those that are hypothyroid. Cup for cup does not equate because you only use 1/4 or 1/3 cup of coconut vs 1 cup almond flour in a recipe. Comparing apples to oranges. Check out a new found "Janet's Delicious Low Carb Kitchen" youtube channel for great coconut flour recipes. She has terrific originals.
I use both most of the time and at first I was worried about the number of carbs. However, it stopped me eating bread, pasta and rice, so I was able to lose more than 100 pounds in ten months.
@@Verdadeiro It's because he's comparing them cup for cup but that is not how you use them. When using coconut flour you use a lot less of it because it is very absorbant
Coconut flour is used in recipes in much smaller quantity vs almond flour because it's a lot more absorbent (¼-½ as much coconut flour vs almond flour for the same recipe). So yes it does have more sugar and carbs but you generally use much less of it. Plus depending on where you're buying it almond flour can be twice the price of coconut flour.
Exactly! so when you are using coconut flour instead of almond flour, you are paying like 4-6 times less, because not only it's cheaper, you also need less of it So if you divide carb count, sugar and everything else by 2 or 4, you are getting about the same amount of them
Almond flour is high in Omega 6 fats (bad, and keep it in the fridge so it doesn't get rancid). Coconut flour is stable healthy saturated fat. I prefer Coconut flour, but I don't eat a lot of it.
I have had the exact same experience. In the end using coconut flour may or may not have more net carbs per unit recipe volume of the finished food product, but even if it is slightly to somewhat higher carb it's not as pronounced as shown in this video once you account for less volume of coconut flour being required I think.
Almonds are so expensive here in the Philippines, almonds dont grow here though. But coconut, we have a million tons of coconut here so I say that for me the winner is coconut flour because coconuts are less expensive here in the PH compared to Almonds, I also make my own coconut flour at home. We grow coconuts at the back of our house haha🥰
Add eggs to coconut flour to make breakfast pancakes a bit fluffier. Here's a recipe I follow. Feel free to make some changes to the measurement based on your preference. - Half a cup coconut flour - 2 to 3 eggs - few drops of stevia - few drops of vanilla - dash of sea salt - melted butter or ghee - 5 tbsp water to make the batter pourable (not too much water though) What I noticed is that the eggs make the coconut pancakes fluffier.
@@thejeweller1 I don't think you were listening... he spoke of them as if they are a 1:1 substitute for each other and they are not... you'd use much less coconut flour than you would almond in a recipe therefore the carbs would be less - his comparison is misleading.
Coconut flower absorbs significantly more moisture than almond flour, so you’d probably only want to use 1/4 or less coconut flour as a substitute for any recipe. Otherwise, the recipe will come out extremely dry.
Thx Doc! When making keto treats 1 cup of almond flour (12g net carbs) = 1/4 cup coconut flour (6g net carbs). I like mixing both in order to get a more cake/bread like consistency.
Coconut flour is better for those that are hypothyroid. Cup for cup does not equate because you only use 1/4 or 1/3 cup of coconut vs 1 cup almond flour in a recipe. Comparing apples to oranges. Check out a new found "Janet's Delicious Low Carb Kitchen" youtube channel for great coconut flour recipes. She has terrific originals.
I hear ya, Doc... I use both but I'm still team coconut flour. It's less expensive, and very absorbent so you don't need as much, plus I prefer the texture with mainly coconut flour and a little almond. It hasn't stopped me from losing weight. Also I hear nut products are higher in pesticides so, I've backed off a little more after hearing this. Still, thanks as always for the info! 💕
Coconut flour is better for those that are hypothyroid. Cup for cup does not equate because you only use 1/4 or 1/3 cup of coconut vs 1 cup almond flour in a recipe. Comparing apples to oranges. Check out a new found "Janet's Delicious Low Carb Kitchen" youtube channel for great coconut flour recipes. She has terrific originals.
Thank you Patti! Please tell me what you know about how almond flour affects the thyroid gland, if possible. Going to sign up for Janet’s RU-vid channel. If you have a channel I’ll follow you! Happy Holidays! 🤗🤗👍🏻
I started using Almond+ flour which is basically half almond flour and half coconut flour. I love it! Plus it can be used in place of regular flour without having to adjust how much you use!
Many thanks Doc. Love and greetings from Istanbul. I admire your work.I have been following and doing exactly what you say about fasting and keto since april 2021 and feeling much more better now.
there are MANY other flours to try (if you aren't allergic to others). I think in US we have fixated so much on "wheat flour" that we have neglected so many others.
@@thakraken6995 have you tried grinding sunflower seeds it makes a good flour for muffins or biscuits. I usually use a little to adjust the flavour a bit. It makes similar to oats.
Coconut flour is better for those that are hypothyroid. Cup for cup does not equate because you only use 1/4 or 1/3 cup of coconut vs 1 cup almond flour in a recipe. Comparing apples to oranges. Check out a new found "Janet's Delicious Low Carb Kitchen" youtube channel for great coconut flour recipes. She has terrific originals.
I was literally asking myself this question last night! 😂 I want to make brownies but wasn’t sure which to use, coconut flour or almond flour. Thanks Dr.Berg 🙏
I’ve experimented with both for brownies, and for me the almond flour comes out better, but if I’m making a yellow cake for example, for me the coconut flour comes out better.
One point that needs to be brought up , is quantity of the ingredients: in recipes, almond flour is substituted at 1:1 ratios--however for coconut flour because it absorbs so much much moisture, it's only 1/3 as much as regular flour in a recipe and thus the carb count would be equal in recipe use.
I use them both, and I've become somewhat adept at working the correct exchange (knowing that I need far less coconut flour in anything where almond flour is called for, coconut flour being so highly absorptive). I like the TASTE of almond flour better, but I like the TEXTURE of coconut flour far better in keto butter cookies, and in my keto mug cakes. Also, coconut flour works better in unleavened bread, something I really like a lot!!
Coconut flour is better for those that are hypothyroid. Cup for cup does not equate because you only use 1/4 or 1/3 cup of coconut vs 1 cup almond flour in a recipe. Comparing apples to oranges. Check out a new found "Janet's Delicious Low Carb Kitchen" youtube channel for great coconut flour recipes. She has terrific originals.
The thing is that you’re using a lot less than a cup of coconut flour while a similar recipe using almond flour could require multiple cups. I made a whole cake the other day that only required a quarter cup of coconut flour. A similarly sized cake may have required two cups of almond flour. I’ll continue to use both. Almond flour generally tastes better for cakes (except for yellow cake which I generally prefer to be more light and spongy, which I can achieve better using coconut flour) but I’m more willing to experiment with coconut flour because it’s much less expensive, especially when you consider that you have to use a lot less per recipe. If I’m making something for myself at home, I’m more likely to use coconut flour. If I’m making something to take to a party or family get together, I’m more likely to use almond flour.
try to add more fat when using coconut flour since it is so absorbent and has like 4 times less fat, you need to add it to get something that is as tasty as almond flour maybe some more coconut oil or butter
try adding more fat to coconut flour, because it has much less fat and you use less of it, so your cake ends up having less fat when made with coconut flour, maybe if you try to add it back it's gonna be better (if 1 cup of almond flour has 54 grams of fat, then replacement is 1/4 cup of coconut flour which will have like 5 grams of fat, so try to add about 40 grams additional fat to coconut flour, i think it will get at least a little bit better)
@@Carlostype i think any type you like will work fine, it's just to add some fattiness, like when you add oil or batter to regular pancake batter, so you can use any types of oil, browned butter, regular butter, even coconut oil :)
However you failed to tell us the fat in almond flour is the highly inflammatory omega 6, which so bad, beside the high amount of oxalates. I personally use only coconut flour and would never touch almond flour.
My understanding is that the oxalates in almonds are mostly in the skin, so blanched almond flour would be low in oxalates. As others here have commented, though, you usually use 1/3 to 1/4 the amount of coconut flour in a recipe, so the numbers need to be adjusted to reflect that.
Aha. Something I should always keep in mind. Yes, it does seem so inflammatory when you overeat (and it is easy to overeat almond flour)! As for coconut flour, the mushiness makes it less conducive to baking something like brownies. At least I have not been successful.
yea but this comparison is wrong because you cant do an apples to apples comparison. i dont know anything about cooking but i just came from a cooking channel and they say 1 cup of almond flour is equal to 1/4 cup coconut flour so you use alot less coconut flour. you dont use 1 for 1.
Ok, I didnt know he only does videos for Keto people. I dont follow any diet, I just try to eat healthy.I dont do Intermitent fasting either, I just eat if when I am hungry, but I watch his videos, found them interesting.
As, mentioned below, you must triple the macros for the almond flour if you are doing a muffin recipe; 3 cups of almond flour. You would only use 1 cup of coconut flour for same recipe and adding more moisture....so for baking the difference isn't that huge.
100% whole wheat flour sourdough bread and 100% whole rye are the best for you in general if anyone was curious. even people with gluten allergies and other such allergies have often been found to be okay eating these. As long as they are actually 100% whole flour and not flour replacement. The fermentation process in sourdough and rye breads make it less allergenic for a lot of people, as far as bread goes anyways. worth looking into
I have been making sour dough every week. It is soooo good. Way better than store bought one from Costco. They do carry organic sour dough bread but inside no open crumbs. They are not good.
This is a rather weak analysis considering that, as many others have said here, you generally use 1/4 to 1/3 of volume of coconut flour vs. almond flour in recipes. So the net carb difference is effectively reduced in real world use. Additionally, many folks have allergic reaction to almonds. And, finally, the lower price of coconut flour makes it a more-than-worthy contender. I do routinely use almond flour but coconut flour absolutely deserves its featured position in my pantry (refrigerator, actually).
Almond Flour and Glycemic index: is less than 1 and Glycemic index: 49-51, still considered low, but the carbohydrates, most of which comes from fiber and it also contains a moderate amount of fat and protein. High In Fiber and Low In “Net” Carbohydrate. Almond Flour (per 100g) Carb 21.43 g Fiber 10.7 g/ Coconut Flour (per 100g) Carb 57.14 g Fiber 35.71 g. The most important piece of advice: moderation is the key as things that are considered healthy can easily turn the tables on you if consumed in large quantities either over a short or long period of time. Remember to take the total carb and deduct the fiber giving net carbs: One cup of broccoli has 11 grams of total carbs/ less 5 grams of fiber carbs = 6 grams of net carbs.
Coconut flour is better for those that are hypothyroid. Cup for cup does not equate because you only use 1/4 or 1/3 cup of coconut vs 1 cup almond flour in a recipe. Comparing apples to oranges. Check out a new found "Janet's Delicious Low Carb Kitchen" youtube channel for great coconut flour recipes. She has terrific originals.
@@CH-1984 sounds probable. Almonds are about the last food that I would eat. It’s the highest in oxalates-that and spinach. You might want to stop the almonds and see if you improve.
Interesting. For some reason I thought it was the other way around and Almond flour had more carbs. I don't really like coconut flour because you don't always want that flavor. So I think I'll stop using it. I have been adding lupin flour to almond flour when i use it and it improves the texture.
Two points to consider (not mentioned). 1) Almond flour is high in omega 6 which is inflammatory and the fat in coconut flour (although much less) is saturated & more stable. 2) In recipes, 1/4 cup coconut flour is considered equivalent to 1 cup almond flour. So, the coconut flour (fats/carbs/sugar) amounts need to be adjusted down for an equal comparison. Personally, I stay away from both.
Thank you so much for this comparison. I knew almond flour was more nutritious but I was unaware of the amount of carbs to fiber in coconut flour! I always felt that coconut 🥥 was used to help people GAIN weight and I was right. Society is just pushing something “ New” as a money maker for someone….great job informing us👍👍👍👍!
I have one note for this video. It can not be compare in the same amount of these flours for the next reasons : One cup of almond flour can’t be substituted with the same amount of coconut flour because the coconut flour absorbs a lot of moisture and if we use the same proportion the recipe is not sustainable. The ratio is for every cup from almond flour we must use one quart of coconut flour and add more liquid to solve the dryness problem. If this is so, we must divide the nutritional values for this coconut flour in less. This is my humble point of view. Thank you very much in advance.
Geraldine Cespedes Instead of saying 1 quart you should say for every cup of almond flour you should use 4 cups of coconut flour. It's less confusing. 4 cups = 1 Quart
You need 1/4 of coconut flour per recipe to equal 1 cup or more of almond flour so at the end of the day we have to calculate the net carbs and the net fat of a recipe and not per cup of the flour.
FYI, 1 cup of coconut flour is not equal to 1 cup of almond and/or traditional flour. The ratio is 0.25 : 1. 1/4 cup of coconut flour is equivalent to 1 cup of almond flour.
The major flaw in the comparison is that the flours are not used in equal portions in recipes. Much less coconut flour is used in a given recipe than would be used of almond flour. So in actual use, the carb and sugar counts will be very similar.
Hay doc, you may have overlooked, a recipe may use 1/4 of the amount since coconut flour absorbs the liquid ingredients. They say to add some egg to the coconut flour. This would make the carb content the same. I feel like almonds are destroying the land out in California.
Video creates fear by comparing 2 good things,,, if 3rd thing was bad it would be easier to judge 2 good things and still like them both.... both are good 👍 Just a comment on the production idea 💡 Love your stuff,,, love
An important point that isn't mentioned in this video is that just one-third of a cup of coconut flour will make the same amount of, for e.g. bread as one whole cup of almond flour - you don't need to use nearly as much of it as you do of almond flour. So that brings the net carbs of coconut flour down to 18g (versus 10g for almond flour) and brings the sugar content down to 6g (versus 5g for almond flour). But of course I'm biased in favour of coconut flour, due to the fact that I'm nut intolerant and can't use almond flour :)
I use organic Coconut Flour from dm (German drugstore). 1 Cup (125g) has 451 kcal, 19g fat, 25g protein, 25g carbs and 44g fiber. So basically 0 net carbs.
Coconut flour is better for those that are hypothyroid. Cup for cup does not equate because you only use 1/4 or 1/3 cup of coconut vs 1 cup almond flour in a recipe. Comparing apples to oranges. Check out a new found "Janet's Delicious Low Carb Kitchen" youtube channel for great coconut flour recipes. She has terrific originals.
@@garyhiland6013 I don't think that this would be legal to declare a product like this in the European Community. Carbs are carbs in total and not net carbs. And I saw also other coconut flour products with similar nutrition values.
This did surprise me however coconut is so dense that much much less is used in a recipe. I have a problem with almonds due to joint problems. Yes I can really tell the difference when I eat almond flour. I definitely ache more. ☹️
I am using only almond flour for bread and most of sweets as it gives the natural taste of the main recipe in wheat flour. Coconut flour is only for recipes with lots of lemon flavor only
Little Bird, thank you for raising that flag. The vast majority of coconut flour's fat is saturated, thus stable. The vast majority of almond flour's fat is unsaturated-both mono and poly. Powdering the nut exposes all those double bonds to oxygen thus making the product unsuitable to consume. That fact alone disqualifies almond flour no matter what other attributes it may have. Thanks again.
I get this burning sensation whenever I eat almond flour 🥞... Never w/ coconut flour. I believe it's because of the oxalates. Coconut flour to me is easier to work with once you understand how little you need to use in your recipes 😋
but if you only use 1/4 of the flour (coconut), then do you have to quadruple the recipe to get the same yield as you would if you made it with almond flour? OR does 1/4 cup coconut flour YIELD the same as 1 cup almond flour (like pancakes or whatever)
You can't compare coconut flour and almond flour cup-for-cup. One only uses 1/4 as much coconut flour bc it is so much more absorbent than almond flour. Also, one typically uses an additional egg when substituting coconut flour for almond flour. So, on balance, substituting coconut flour for almond flour is the much better choice.
I think I prefer coconut flour..you can use a fourth of it compared to almond & it tastes more neutral 💖 everyone uses almond in every baking recipe but I like to swap it out. I don't dislike almond flour but it seems coconut it more versatile too.. plus too almond flour bothers my bf's tummy 🤔
I disagree. Almonds are sprayed with lots of chemicals unless you buy organic. Organic almond flour is very hard to find. I tend to count chemicals not calories.
Coconut flour is better for those that are hypothyroid. Cup for cup does not equate because you only use 1/4 or 1/3 cup of coconut vs 1 cup almond flour in a recipe. Comparing apples to oranges. Check out a new found "Janet's Delicious Low Carb Kitchen" youtube channel for great coconut flour recipes. She has terrific originals.
Our coconut flour has 16g of carbs and 42g of fibre per 100g, so maybe they can vary quite a lot? Brand is Groovy Food Compant coconut flour, by the way
My skin became extremely oilly after I started to consume almond flour, and I got really bad ance and pimples on my face and back...then I have to quit almond flour. Maybe almond flour is good for most of people, but unluckily it is not for me.
I think the fact that he compared one cup of coconut flour to one cup of almond is invalid in daily intake. Nobody uses one cup of coconut flour to replace one cup of almond. So your intake is less grams than that. “Almond flour is the winner.” No it’s not when it costs more than twice the coconut flour.
Coconut flour is better for those that are hypothyroid. Cup for cup does not equate because you only use 1/4 or 1/3 cup of coconut vs 1 cup almond flour in a recipe. Comparing apples to oranges. Check out a new found "Janet's Delicious Low Carb Kitchen" youtube channel for great coconut flour recipes. She has terrific originals.
Almond flour - you can compare prices and do well. There was no way i was buying it in the store 2 pounds for 20.99 because i got it on amazon 4lbs for 16.49
It is my understanding that recipes requiring 1 cup of almond flour require only 1/4 cup of coconut flour, so a direct comparison as you are making does not work.
Not sure why, after I eat almond flour I feel tired...what's the reason?? I love making bread, mugcakes out of it..I stopped eating it for a few days and my energy is back. It's really strange..Thank you Dr. Berg for everything you do!
My coconut flour has only 11g of carbs per 100g.. It's basicly coconut fibre, so net carbs are very low. it is very fluffy, so 1 cut are less than 100g. The brand's name is Amanprana, so there are BIG differences.
For diabetics, almond flour. Bake almond flour bread and make almond flour cookies and brownies (with sugar substitute aka sweetener). You may need to use sugar for the yeast to multiply and the dough to rise however. Not sure if baking soda can substitute for that(?). Need to experiment as I'm new to baking my own bread. Downside is that almond flour is expensive. Why is the good stuff always expensive? Maybe mix the almond flour with some other lower cost flour with an equally low glycemic index? But which one..
Whenever I eat stuff made with almond flour it feels like it gets stuck in my throat, yet I drink almond milk every day and it’s fine. Not sure if I have an almond allergy or not. I don’t have the same problem with coconut flour.
Coconut flour is better for those that are hypothyroid. Cup for cup does not equate because you only use 1/4 or 1/3 cup of coconut vs 1 cup almond flour in a recipe. Comparing apples to oranges. Check out a new found "Janet's Delicious Low Carb Kitchen" youtube channel for great coconut flour recipes. She has terrific originals.
What about the anti-nutrients in almond flour? Almond flour contains high amounts of Omega 6 fatty acids and phytic acid, an anti-nutrient that can inhibit the proper absorption of iron, calcium, zinc, magnesium and copper. Phytic acid affects digestion & can contribute to leaky gut. Omega 6 fatty acids create inflammation in the body. So it's not just about carbs. Just because a food is low in carbs, doesn't mean it's good for you. There is no phytic acid in coconut flour or Omega 6 fatty acids, so it's actually an anti-inflammatory. You may not want to eat loads of it, but I would rather eat a smaller amount of coconut flour that eat almonds!!!
What brand of coconut flour is being analyzed here? Very low fiber, which is unusual. Anthony’s has 64 carbs but 48 of those are fiber. Also keep in mind, we need far less coconut flour to do the same job as almond flour since it’s so absorbent. Very difficult to do an apples to apples comparison.
From my experience using coconut flour vs almond flour. Price wise, coconut flour is about 50% the price of almond flour in Singapore. Recipes using coconut flour only uses 1/3 the amount versus almond flour due to the absorbency of the coconut flour. Hence, the carbs level pretty much level out, the total caloric value plummets. Hence, pay attention to how much coconut flour you use, and make a judgement call.
Coconut flour is better for those that are hypothyroid. Cup for cup does not equate because you only use 1/4 or 1/3 cup of coconut vs 1 cup almond flour in a recipe. Comparing apples to oranges. Check out a new found "Janet's Delicious Low Carb Kitchen" youtube channel for great coconut flour recipes. She has terrific originals.
If you live in tropical countries like Philippines, coconut is so abundant, so it depends on the place you live, coconut flour is the winner if you want healthy at the same time cheap.