In short
Carob flour 100g is ground and sifted carob pod (Ceratonia siliqua, as declared by the producer), a naturally sweet flour with a cocoa-like flavor and no caffeine or theobromine, both of which cocoa contains. A 15 g serving has 3.5 g of fiber, 60 mg of calcium and 53 kcal. It’s declared gluten free, vegan and non-GMO.
What is carob flour?
Carob flour is made from the pod of the carob tree (Ceratonia siliqua), dried, roasted or raw, then ground and sifted. About 50% of the pod’s weight is natural sugar, which is why carob tastes sweet without anything added.
It’s used mainly as a cocoa alternative. The flavor is genuinely similar: dark, roasted, faintly chocolatey. The differences are that carob is naturally sweet where cocoa is bitter, contains no caffeine or theobromine where cocoa contains both, and has far less fat: about 1.3 g per 100 g, against about 14 g in cocoa powder.
A note on the name: in Peru, algarrobo refers to Prosopis pallida, a different tree from the dry forests of the north coast. In English-language markets, “carob” means Ceratonia siliqua. This product declares Ceratonia siliqua.
What makes this carob flour different
A complete nutrition panel
Calories, fat, saturated fat, sodium, carbohydrate, fiber, sugars, protein, calcium, iron, potassium and magnesium per 15 g serving. Almost nothing in this category publishes that.
Ground and sifted
Sifting removes the coarse, fibrous fragments of the pod. It’s the difference between a smooth flour and a gritty one, and it matters in a drink.
A stated serving
1–2 tablespoons (15–30 g) a day, in smoothies, baking, yogurt or oats.
Taste profile
Naturally sweet with a roasted, cocoa-like character and a faint caramel edge. Less bitter than cocoa and less complex: where cacao has acidity and fruit notes, carob is round and simply sweet.
How to use carob flour
Daily serving
1–2 tablespoons (15–30 g) a day. 100 g gives about 6 servings of 15 g.
Ways to use it
| Use | How |
|---|---|
| Smoothies | 15 g, blends smoothly |
| Caffeine-free hot “chocolate” | 15 g in 200 ml hot milk |
| Baking | Replace cocoa 1:1, then cut the recipe’s sugar by about 25% |
| Yogurt | 15 g folded in |
| Oats and porridge | Stirred in |
| Date balls | Rolled with dates and oats |
| Evening drink | Caffeine free, for an evening cup |
Baking note: carob is already sweet. If you swap cocoa for carob 1:1, cut the sugar in the recipe by about a quarter, or the result will be cloying.
Swapping cocoa for carob in a recipe
| Recipe | Cocoa it calls for | Carob to use | Also adjust |
|---|---|---|---|
| Brownies | 40 g | 40 g | Cut the sugar by 25% |
| Hot chocolate | 10 g + sugar | 15 g | Leave out the sugar |
| Sponge cake | 50 g | 50 g | Cut the sugar by 25% |
| Smoothie | 10 g + a date | 15 g | Leave out the date |
| Date balls | 20 g | 20 g | Use a third fewer dates |
| Frosting | 30 g | 30 g | Cut the powdered sugar by 25% |
Where it comes from
Ground and sifted carob pod, declared as Ceratonia siliqua. The listing doesn’t state where it was grown.
Who it’s for
A good fit if you avoid caffeine, want a chocolate-like flavor in the evening, are cutting back on added sugar, or want a naturally sweet ingredient for baking.
Look elsewhere if you want cocoa’s complexity: carob is sweeter and simpler, not a flavor-for-flavor replacement. It’s also about half sugar by weight, so treat it as a sweet ingredient.
Nutrition
Values per 15 g serving as published by the producer, with % Daily Value. Per 100 g (calculated): about 353 kcal, 1.3 g fat, 77 g carbohydrate, 23 g fiber, 52 g sugars, 5.3 g protein and 400 mg calcium.
| Energy | 53 kcal |
|---|---|
| Fat | 0.2 g (0.3% DV) |
| of which saturated fat | 0 g (0% DV) |
| Sodium | 5.2 mg (0.2% DV) |
| Carbohydrate | 11.5 g (4.2% DV) |
| of which fiber | 3.5 g (12.5% DV) |
| of which sugars | 7.8 g |
| Protein | 0.8 g (1.6% DV) |
| Calcium | 60 mg (4.6% DV) |
| Iron | 0.9 mg (5% DV) |
| Potassium | 110 mg (2.3% DV) |
| Magnesium | 16 mg (3.8% DV) |
Specifications
| Botanical name | Ceratonia siliqua (as declared) |
|---|---|
| Ingredients | Carob pod, ground and sifted |
| Caffeine | None |
| Theobromine | None |
| Added sugar | None |
| Declarations | Pesticide free, gluten free, vegan, non-GMO |
| Serving | 15–30 g |
| Net weight | 100 g / 3.5 oz |
| Other sizes | 200 g, 500 g |
Carob flour vs cocoa powder
| Carob flour | Cocoa powder | |
|---|---|---|
| Caffeine | None | Small amount |
| Theobromine | None | Yes (toxic to dogs) |
| Natural sugars | About 50% | About 2% |
| Taste | Sweet, roasted | Bitter, complex |
| Fat per 100 g | About 1.3 g | About 14 g |
| Fiber per 100 g | About 23 g | About 34 g |
| Needs added sugar | Rarely | Usually |
Storage
Keep it airtight, cool, dry and dark. Carob flour is hygroscopic because of its sugar content: it will harden into lumps if it takes on moisture.
Questions
What is carob flour?
Flour made from the ground and sifted pod of the carob tree (Ceratonia siliqua). It’s naturally sweet, tastes similar to cocoa, and contains no caffeine or theobromine.
Is carob flour gluten free?
Yes. Carob is a legume pod, not a grain, so it contains no gluten. If you have celiac disease, look for a certified gluten-free mark, which also covers cross-contamination.
What’s the difference between carob flour and carob powder?
In most stores, nothing: they’re the same ground pod under two names. Where a distinction is made, “flour” tends to mean a finer, sifted grind for baking, and “powder” a slightly coarser product sold as a cocoa substitute. Read the ingredient list rather than the name.
Does carob have caffeine?
No. Carob contains neither caffeine nor theobromine, which is its main difference from cocoa and the reason it’s used in evening drinks and in food for children.
Can I substitute carob for cocoa 1:1?
Yes, by weight, but cut the recipe’s sugar by about a quarter: carob is about 50% natural sugar, while cocoa is bitter.
How much carob flour should I use per day?
The producer suggests 1–2 tablespoons, 15–30 g. It’s a sweet ingredient rather than a supplement, so use it like one.
Is carob safe for dogs?
Carob contains no theobromine, the compound in chocolate that’s toxic to dogs, and it’s commonly used in dog treats for that reason. Always check with your vet before giving a dog anything new.