Organic Almond Flour Defatted 500g

Defatted almond flour is a finer, lighter version of standard ground almonds — made from blanched almonds after most of the oil has been removed through a cold-pressing process. The result is an ultra-fine, dry powder with a lower fat content (around 10–12g per 100g vs 50g for regular ground almonds) and a higher protein and carbohydrate content per gram. It is the preferred choice for French macarons and any application requiring a truly fine, dry almond flour that behaves more like wheat flour.

The defatting process preserves the Vitamin E and mineral content while producing a significantly lower-calorie, lower-fat product than standard almond flour. Excellent for sports nutrition baking and high-protein recipes.

Certified organic by the Soil Association. Plastic-free, home-compostable packaging. Available in 500g.

Use in French macarons (the standard choice for professional confectioners). Replace standard almond flour in recipes requiring a lighter, drier texture. Add to protein shakes and smoothies for flavour and protein. Use in high-protein pancakes or muffins. Mix into energy balls and protein bars.

Recipe idea — Almond Flour Protein Pancakes: Mix 100g defatted almond flour with 2 eggs, 100ml almond milk, 1 tsp baking powder, 1 tsp vanilla extract, and a pinch of salt until smooth. Cook in a lightly oiled non-stick pan over medium heat for 2 minutes per side. Makes 6–8 small pancakes — high in protein, naturally gluten-free, and lower in fat than standard almond flour pancakes.

Key nutrients: Exceptionally high in plant protein (45g/100g — significantly higher than regular ground almonds), high in dietary fibre (15g/100g), calcium, magnesium, and Vitamin E. Much lower in fat than standard almond flour due to the defatting process.

Ingredients: Organic Defatted Almond Flour.

FAQs

What is the difference between defatted almond flour and regular ground almonds?
Regular ground almonds contain the full fat content of the almond (~50g fat per 100g). Defatted almond flour has had most of the oil cold-pressed out, resulting in around 10–12g fat per 100g. This makes it lighter, drier, finer in texture, and much higher in protein (45g vs 22g per 100g). It is the professional choice for macarons and is ideal for high-protein baking.

Why is defatted almond flour better for macarons?
French macarons require an extremely fine, dry almond flour that does not clump or add too much moisture to the batter. Regular ground almonds contain too much oil, causing spreading and uneven shells. Defatted almond flour produces the characteristic smooth, round macaron shells that professional confectioners achieve.

Is this suitable for high-protein diets?
Yes — with 45g protein per 100g, defatted almond flour is one of the highest-protein plant flours available. It is widely used in sports nutrition baking, protein pancakes, and high-protein energy bars.

Are these gluten-free?
Yes — almond flour contains no gluten. Packed in a facility handling tree nuts and gluten-containing grains.

Can I substitute defatted almond flour for regular ground almonds?
Not directly without adjusting other ingredients. The lower fat content means recipes may need additional moisture or fat to compensate. For baking other than macarons, standard ground almonds generally work better unless you specifically need the lower-fat, higher-protein profile.