How Many Grams in a Cup of Almond Flour?

Guides · Updated October 2026

How many grams in a cup of almond flour? 96 grams. That is the number for blanched almond flour in a US cup, and it is the number King Arthur Baking publishes on its ingredient weight chart. Write it on the recipe card and you will be right for most recipes, most of the time. The rest of this article exists because most of the time is not all of the time, and almond flour is one of the ingredients where brand and grind move the number by enough to matter in a delicate bake. You are probably here mid-recipe, with a bag in one hand, so here is the short table first, and the caveats after.

For blanched almond flour, spooned and leveled in a US cup of 236.6 milliliters: 1 tablespoon is 6 grams, 1/4 cup is 24 grams, 1/3 cup is 32 grams, 1/2 cup is 48 grams, 1 cup is 96 grams, and 2 cups is 192 grams. Those figures divide cleanly because 96 divides by 16 tablespoons, by 4, and by 2 without awkward fractions, which is one reason bakers like this ingredient once they switch to weighing it. A metric cup of 250 milliliters holds about 102 grams of the same flour, because it holds more volume. If your recipe was written in grams, skip the cup entirely and weigh 96 grams per cup the recipe calls for, adjusting for the brand note below.

Brand is the first caveat, and it is a small one with a real effect. Bob's Red Mill blanched almond flour weighs 96 grams per cup, matching the King Arthur figure. Blue Diamond super fine almond flour weighs 92 grams per cup, about 4 percent lighter. Kirkland, the Costco brand, weighs 98 grams per cup, about 2 percent heavier. For a batch of cookies, a 4 gram difference per cup is invisible. For French macarons, where bakers weigh to the gram and a 2 gram error can change the result, it is the difference between a smooth shell and a cracked one. If you bake macarons, weigh your own brand once, write that number on the bag, and use it instead of any chart.

How many grams in a cup of almond flour versus almond meal?

Almond meal is not the same as blanched almond flour, and this is the substitution that ruins more bakes than any brand difference. Almond meal is ground with the skins on, coarser and darker, and it weighs 100 to 110 grams per cup, about 4 to 10 percent heavier than blanched almond flour. For rustic cookies, crusts, and crumbles, you can swap meal for flour and nobody will complain. For macarons, French cakes, and white colored baked goods, you cannot. The skins change the color, the coarser grind changes the texture, and the extra weight changes the ratio. If a recipe says almond flour, buy blanched almond flour. If it says almond meal, buy meal. The names are not interchangeable, even though stores sometimes shelve them together.

Remember the 96 gram figure from the top? Here is where it pays off in a real recipe. A keto chocolate chip cookie recipe calling for 2 cups of almond flour needs 192 grams, not 250 grams, which is what you would get if you used the wheat flour figure by mistake. That 58 gram difference is why almond flour cookies made with a wheat flour conversion spread into oily puddles: too much flour, wrong ratio, too much fat released. Conversely, a recipe calling for 100 grams of almond flour needs just over 1 cup, about 1 cup plus 1 teaspoon, which is a useful conversion when you are working from a European keto recipe written in grams. Weighing removes both errors at once, which is why I weigh almond flour even for casual baking now.

Almond flour behaves differently from wheat flour for reasons beyond weight, and the weight is only the entry point. It has no gluten, so it will not develop the stretchy structure that holds bread together or traps gas from yeast. It is high in fat, about 50 percent by weight, which makes bakes moist and tender but also denser and more crumbly. It browns faster than wheat flour, so almond flour cakes need a watchful eye in the last ten minutes. For muffins and quick breads, a common approach is to replace 25 to 30 percent of the wheat flour with almond flour, rather than all of it, to keep structure while adding moisture. For recipes with less flour overall, such as brownies, starting with 80 to 90 grams of almond flour for every 100 grams of wheat flour, then adjusting by batter texture, is a reasonable starting point. Those are starting points, not rules, and your oven and your brand will have the final word.

Storage matters more for almond flour than for wheat flour, because the fat can go rancid. Keep it in an airtight container in the refrigerator or freezer, especially if you buy in bulk, and check for an unusual or unpleasant smell before using an older package. A rancid bag will ruin a bake in a way no conversion can fix, and it is the one almond flour problem that weighing cannot solve. Buy the size you will use within a few months, store it cold, and weigh it every time. That combination, cold storage plus a scale, is the whole secret to consistent almond flour baking, and it is less dramatic than most baking advice, which is probably why it works.

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Related: How Many Grams in a Cup of Flour · Bread Flour vs All-Purpose Flour Weight · Cups to Grams Conversion Chart

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