I was making some keto buns for our pulled pork tonight and came across a recipe that had very few carbs (net 3ish) per bun. I made them, ate them, then logged the recipe; using my ingredients, the net carbs were closer to 8g! Other than learning my lesson about not trusting net carbs on online recipe, I found something interesting.

Bob’s Red Mill almond flour (super fine) has 9 carbs, 3g fiber in 28g (1/4 cup). King Arthur almond flour (super finely ground) has 5g carbs, 3g fiber in 28g (1/4 cup).

Both bags list blanched almonds as the only ingredient. Why would there be such a difference in superfine almond flour? Can anyone explain this?