Macadamia flour is made by grinding raw macadamia nuts into a coarse meal after the nuts have been shelled and dried. This flour is a good substitute for almond flour in low-carb and ketogenic baking, though it has a coarser consistency and richer, more buttery flavor profile. The grinding process preserves the nuts’ natural oils and nutrients, creating a flour that’s both nutritious and flavorful.

With 75% monounsaturated fats, primarily oleic acid, this flour packs a healthy punch for cardiovascular health. One ounce of macadamia nuts contains 58% of the daily value for manganese, an essential trace mineral for bone health, wound healing, and metabolism of amino acids and carbohydrates. Additionally, macadamia flour provides significant amounts of thiamine (vitamin B1) for energy metabolism, magnesium for muscle and nerve function, and copper for iron absorption and connective tissue formation.

The flour also contains palmitoleic acid, a rare omega-7 fatty acid that may support healthy insulin sensitivity and metabolism. With its exceptional nutrient density and remarkably low net carbohydrate content of just 1 gram per serving (4g total carbs minus 3g fiber), this high monounsaturated fat flour comes in at #8 in our remix ranking.