Peanut flour is made by grinding defatted peanuts into a fine powder. This process involves pressing the peanuts to extract oil, resulting in a flour that is lower in fat and higher in protein compared to traditional flours. With approximately 16 grams of protein and only 8 grams of carbs per ¼ cup, peanut flour is a popular choice for those following low-carb or high-protein diets. Its nutty flavor enhances a variety of dishes, from smoothies to baked goods (The Little Pine).

Protein: 16 grams per ¼ cup
Carbohydrates: 8 grams per ¼ cup
Fat: 4 grams per ¼ cup
Calories: Approximately 50 calories less than almond flour per ¼ cup serving (The Little Pine).

Almond flour is made from finely ground blanched almonds, with the skins removed to ensure a smooth texture. It is commonly used in gluten-free and low-carb baking, providing a rich flavor and moistness to baked goods. Almond flour is also high in healthy fats, fiber, and vitamin E, making it a nutritious addition to various recipes (All Day I Dream About Food).

Protein: 6 grams per ¼ cup
Carbohydrates: 6 grams per ¼ cup
Fat: 14 grams per ¼ cup
Calories: Approximately 90 calories per ¼ cup serving (The Little Pine).

Peanut flour stands out for its high protein content, making it an excellent choice for those looking to boost their protein intake. In contrast, almond flour contains less protein but compensates with higher healthy fat content.

Almond flour is significantly higher in fat (14 grams per ¼ cup) compared to peanut flour (4 grams per ¼ cup). This difference can affect the texture and moisture of baked goods, with almond flour often resulting in a richer, more moist product.

Peanut flour has a distinct nutty flavor that can enhance recipes, especially those that benefit from a pronounced peanut taste. Almond flour, while also nutty, offers a milder flavor that pairs well with various ingredients, making it versatile for different recipes (The Coconut Mama).

Peanut flour is generally more budget-friendly, costing around $0.37 per ounce compared to almond flour, which can be priced at $0.90 per ounce (The Little Pine). This may influence your choice depending on your budget.

Peanut flour is ideal for recipes where a strong peanut flavor is desired. It works well in:

Smoothies: Adding protein without excessive fat.
Baked Goods: Such as cookies and pancakes, where a nutty flavor enhances the dish.
Thickening Agent: In sauces or gravies (The Little Pine).

Almond flour is highly versatile and is commonly used in:

Gluten-Free Baking: Cakes, cookies, and muffins benefit from its moist texture.
Breading: A great alternative for breading meats or vegetables.
Pancakes and Waffles: Providing a light and fluffy texture (All Day I Dream About Food).

When substituting one for the other, keep in mind their distinct properties. Peanut flour can often replace almond flour in recipes, but adjustments may be necessary due to its higher protein and lower fat content. Conversely, almond flour can be used in place of peanut flour, though the final product will lack that signature peanut flavor (The Coconut Mama).

In summary, both peanut flour and almond flour have their unique advantages and can be used interchangeably in many recipes. Peanut flour is a protein powerhouse with a strong flavor, making it suitable for specific dishes, while almond flour offers a rich texture and versatility in baking. Your choice between the two should depend on your dietary needs, flavor preferences, and the specific requirements of your recipes. Whether you opt for the nutty richness of almond flour or the robust protein of peanut flour, both can enhance your cooking and baking endeavors.