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Almond Flour Egg Crepe Calories
Gluten-free, high in protein and healthy fats, low-carb crepe
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 piece (medium) of Almond Flour Egg Crepe (60 g) has 150 calories. That works out to 250 calories per 100 g. It contains 4.2 g of carbs, 7.2 g of protein, 11.4 g of fat and 1.8 g of fiber. Its 7.8 µg of Biotin covers 26% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Almond Flour Egg Crepe Nutrition Facts
Selected: 1 piece (medium) · 60 g
150
KCAL / 60G
Carbs
4.2g
· 2% DV
Protein
7.2g
· 14% DV
Fat
11.4g
· 15% DV
Fiber
1.8g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 11% · Protein 19% · Fat 70%
Almond Flour Egg Crepe nutrition facts table · 1 piece (medium) (60 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 150 kcal | |
| Total fat | 11.4 g | 15% |
| Saturated fat | 1.26 g | 6% |
| Trans fat | 0 g | |
| Sodium | 66 mg | 3% |
| Total carbohydrate | 4.2 g | 2% |
| Fiber | 1.8 g | 6% |
| Protein | 7.2 g | 14% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Medium Almond Flour Egg Crepe?
| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 60 g | 150 kcal |
| 1 piece (extra small) | 20 g | 50 kcal |
| 1 piece (small) | 35 g | 88 kcal |
| 1 piece (thin) | 45 g | 113 kcal |
| 1 piece (thick) | 80 g | 200 kcal |
| 1 piece (large) | 90 g | 225 kcal |
| 100 g | 100 g | 250 kcal |
| 2 piece (double) | 120 g | 300 kcal |
| 3 piece (triple) | 180 g | 450 kcal |
Calculated from 250 calories per 100 g.
Frequently Asked Questions About Almond Flour Egg Crepe
How do you make an almond flour egg crepe?
Whisk almond flour and eggs until smooth, then add milk or water a little at a time until the batter pours easily. Pour a thin layer into a lightly greased, preheated pan and cook over medium-low heat; flip once the edges look set.
Why does an almond flour egg crepe fall apart?
An almond flour egg crepe can fall apart because almond flour has no gluten to hold it together. A thick batter, an undercooked underside, or flipping too soon can make tearing more likely; let the crepe set and use a wide spatula.
How do you stop an almond flour egg crepe from sticking to the pan?
Use a good nonstick pan, preheat it, and wipe on a thin layer of oil or butter before cooking an almond flour egg crepe. Wait until its edges begin to release before loosening it, rather than trying to move it while the center is still wet.
Does an almond flour egg crepe taste eggy?
An almond flour egg crepe can have a noticeable egg flavor, especially if the batter contains a lot of egg relative to the almond flour. Vanilla or cinnamon works well for a sweet version; herbs and spices can balance the flavor in a savory one.
Can almond flour replace regular flour in an almond flour egg crepe recipe?
No, almond flour is not a direct one-for-one replacement for wheat flour in a crepe recipe. It contains no gluten and absorbs liquid differently, so an almond flour egg crepe has a more delicate texture and may need different proportions.
What fillings go well in an almond flour egg crepe?
An almond flour egg crepe works with both sweet and savory fillings. Try yogurt and berries for a sweet version, or sautéed mushrooms, spinach, and cheese for a savory one. Keep the filling modest so the delicate crepe does not split.
Can you make an almond flour egg crepe without eggs?
Not with the same result: eggs help bind an almond flour egg crepe and give it structure. A flax or chia mixture can act as a substitute in some recipes, but the crepe may be more fragile, so use a recipe developed for an egg-free version.
Can you make almond flour egg crepes ahead of time?
Yes, you can cook almond flour egg crepes ahead and refrigerate them in a covered container for about three days. Let them cool first and place parchment between crepes to prevent sticking; reheat gently in a pan or microwave.
Can you freeze almond flour egg crepes?
Yes, almond flour egg crepes can be frozen. Cool them completely, separate each one with parchment, and store them in an airtight freezer-safe container. Thaw in the refrigerator, then warm briefly in a pan; handle them gently because they can be delicate.
Why is my almond flour egg crepe batter so thick?
Almond flour egg crepe batter can thicken as the almond flour absorbs liquid. Stir in a little water or milk until it pours in a thin stream; a batter that is too thick tends to make crepes that are heavy and harder to spread.
Almond Flour Egg Crepe Vitamins & Minerals
Vitamins
Biotin
7.8µg · 26% DV
Vitamin E
3.12mg · 21% DV
B12
0.3µg · 13% DV
B5
0.42mg · 8% DV
Minerals
Manganese
0.42mg · 18% DV
Copper
0.15mg · 17% DV
Phosphorus
108mg · 15% DV
Magnesium
39mg · 9% DV
Potassium ⭐
132mg · 4% DV
Sodium
66mg · 3% DV
Almond Flour Egg Crepe Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Almond Flour Egg Crepe
To burn the 150 calories in 1 piece (medium) (60 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Almond Flour Egg Crepe?
Almond Flour Egg Crepe is a thin pan-cooked crepe made with almond flour and egg. It is a modern, grain-flour-free take on the familiar French-style crepe rather than a dish tied to one traditional region. The batter can be loosened with water or milk so it spreads easily in the pan.
Serve it warm for breakfast or brunch, with savoury fillings such as cheese and greens or sweeter toppings like yoghurt and fruit. It has a tender but slightly heartier texture than a wheat-flour crepe, with a mild, nutty taste. Its nutritional profile is relatively low in carbohydrates and provides protein and fat; 100 g contains 7 g of carbohydrates. For a softer crepe, whisk the batter thoroughly and let it rest briefly before cooking.
How Nutritious Is Almond Flour Egg Crepe?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Almond Flour Egg Crepe Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Almond Flour Egg Crepe Contain Allergens?
Contains these allergens:
Which Diets Is Almond Flour Egg Crepe Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Almond Flour Egg Crepe Fat Profile
SATURATED
1.26g
MONOUNSATURATED
6.6g
POLYUNSATURATED
2.52g
Omega 6:3 ratio 64:1
Above the ideal 4:1 (64:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.