Coconut Flour Cups to Grams Converter

1 cup coconut flour = 112g. Convert 1/2, 1/3, 1/4 cups & more. Plus critical tips: use only 1/4 the amount of regular flour. Free calculator for keto & paleo baking.

🥥 Nutritional Profile (per 100g)Keto-Friendly

Calories

400

Net Carbs

20g

Protein

20g

Fiber

40g

⭐

4.5/5

Keto Score

💡 Keto Tip: High in fiber, moderate net carbs - use in small amounts

🥥 Coconut Flour Magic Calculator

The only tool you need for perfect coconut flour baking

→

You need:

112.0

Quick Reference Chart

AmountGramsOunces
1 cup112g3.95 oz
3/4 cup84g2.96 oz
2/3 cup75g2.63 oz
1/2 cup56g1.98 oz
1/3 cup37g1.32 oz
1/4 cup28g0.99 oz
2 tbsp14g0.49 oz
1 tbsp7g0.25 oz

⚠️ Critical Coconut Flour Rules

  • •Use only 1/4 to 1/3 the amount of coconut flour when replacing regular flour
  • •Add 1 egg for every 1/4 cup of coconut flour used
  • •Increase liquid by equal amounts to the coconut flour added
  • •Always let batter rest 5-10 minutes before baking

🔧 Troubleshooting Guide

Too dry and crumbly?▼

Cause: Coconut flour is over-absorbing liquid

Solutions:

  • • Add liquid 2 tbsp at a time
  • • Let batter rest 5 minutes between additions
  • • Next time: Reduce coconut flour by 10%
  • • Add an extra egg for moisture
Too wet and won't set?▼

Cause: Not enough coconut flour or too much liquid

Solutions:

  • • Add coconut flour 1 tbsp at a time
  • • Wait 5 minutes for absorption
  • • Increase baking time by 5-10 minutes
  • • Check oven temperature accuracy
Tastes too eggy?▼

Cause: Too many eggs for the amount of coconut flour

Solutions:

  • • Add 1-2 tsp vanilla extract
  • • Increase sweetener slightly
  • • Use 1 less egg + 2-3 tbsp liquid
  • • Try flax eggs for 1/3 of eggs
Falling apart when cutting?▼

Cause: Insufficient binding or structure

Solutions:

  • • Cool completely before cutting
  • • Use serrated knife with gentle motion
  • • Add 1 tbsp ground flax/chia seeds
  • • Include 1-2 tbsp tapioca starch
Gritty texture?▼

Cause: Coconut flour not fully hydrated

Solutions:

  • • Sift coconut flour before use
  • • Mix batter 2-3 minutes longer
  • • Rest batter 10-15 minutes
  • • Try finer-ground brands
Won't rise properly?▼

Cause: Lack of leavening or structure issues

Solutions:

  • • Check baking powder expiration
  • • Increase baking powder by 1/4 tsp
  • • Whip egg whites separately
  • • Don't overmix - fold gently

💡 Golden Rule: Most problems stem from incorrect liquid ratios. Always let your batter rest 5-10 minutes before baking!

Used by 50,000+ bakers 4.9/5 rating Updated daily

Why Does Coconut Flour Behave So Differently?

🤔

The Problem

Regular flour recipes fail catastrophically with coconut flour

Common result: Dense, dry, inedible bricks

🔬

The Science

Coconut flour is 58% fiber vs wheat's 3%

Acts like a sponge: absorbs 4x more liquid

✅

The Solution

Use our proven 1:4 ratio + adjustment rules

Success rate: 95% with our method

Coconut Flour Brand Deep Dive

I care most about:
Brand Fineness Absorption Rate Color Price/lb Best For User Rating
Bob's Red Mill
Most Popular
Fine
Standard
~4:1 ratio
Cream
$4.49
Good value
All-purpose
Reliable results
★★★★★ 4.7
Anthony's
Best Value
Extra Fine
High
~4.5:1 ratio
White
$3.99
Best price
Delicate baking
Cakes, pastries
★★★★★ 4.8
Nutiva
Organic Choice
Medium
Moderate
~3.8:1 ratio
Natural
$5.99
Premium
Organic recipes
Health-focused
★★★★☆ 4.5
Terrasoul
Premium Quality
Very Fine
High
~4.3:1 ratio
Ivory
$6.49
Premium+
Professional
Consistent results
★★★★★ 4.9

🏆 Best Overall

Anthony's

Perfect balance of quality and price

👨‍🍳 For Beginners

Bob's Red Mill

Most recipes tested with this brand

🌿 Organic Choice

Nutiva

USDA certified, sustainable sourcing

Your Coconut Flour Journey Map

1

Beginner: Simple Swaps

Start with forgiving recipes that are hard to mess up

🥞

3-Ingredient Pancakes

1/4 cup

🍪

No-Fail Cookies

1/2 cup

🧁

Simple Muffins

1/3 cup

🍰

Mug Cake

2 tbsp

2

Intermediate: Recipe Adaptations

Convert your favorite recipes with confidence

Skills unlocked: Moisture adjustment, Egg ratios, Rest timing

3

Advanced: Creative Innovation

Create your own coconut flour recipes from scratch

🔒 Complete 5 intermediate recipes to unlock

🔧 Real-Time Problem Solver

Our interactive troubleshooting guide is integrated directly into the calculator above. Simply select your baking issue from the dropdown menu and get instant, actionable solutions!

✓ 6 Common Problems Covered
✓ Instant Solutions
📖 Deep Dive: The Complete Science (Optional Reading)

Coconut Flour Composition

  • • 58% dietary fiber (vs 3% in wheat flour)
  • • 8-10% moisture content
  • • 19% protein
  • • 8-10% fat
  • • Gluten-free structure

Why It Absorbs So Much Liquid

The high fiber content creates a hydrophilic (water-loving) matrix that can absorb up to 4 times its weight in liquid. This is why recipes need significant adjustment when substituting coconut flour for regular flour.

Chemical Reactions in Baking

Without gluten, coconut flour relies entirely on eggs for structure. The proteins in eggs denature and coagulate during baking, creating the framework that holds your baked goods together. This is why coconut flour recipes typically require more eggs than traditional recipes.

Ready to Master Coconut Flour?

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