2 GAPS Diet PIE CRUSTS — Almond OR Coconut Flour

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2 GAPS Diet PIE CRUSTS — Almond OR Coconut Flour is my way of providing two GAPS-compliant recipes for you to choose from — in one place. This way, you know they’re safe for GAPS, and you can choose which one is best for you.

These recipes may also be used for Keto, by simply changing the sweetener in one of the pies, or omitting it.

Choose either pie crust: the Almond Flour Crust or the Coconut Flour Crust, presented here specifically for those on the GAPS Diet. Both recipes are compliant, but many on GAPS will prefer either a nut-based or coconut-based recipe. Both recipes take just 15 minutes to make and 10 minutes to bake.

Both crusts have minimal ingredients and are very straightforward recipes — easy to mix up, press into place (no rolling out), bake and use.

Multiple sensitivities in the home? You can easily make both these pie crusts at the same time, for different members of the family.

Almond Flour Pie Crust Ingredients

There are only 4 ingredients in this pie crust:

• blanched almond flour
• 1 egg
• coconut oil — It’s also fine, here, to use ghee or butter, if you don’t tolerate coconut and can have dairy. You could also use leaf lard.
• sea salt

How to make Almond Flour Pie Crust

The ingredients are simply mixed together and pressed into a pie plate. 

I like to use electric handheld beaters, because they mix the ingredients together effortlessly — fast and easy, plus an easy clean-up. But you can also stir together the ingredients by hand, using a fork.

Coconut Flour Pie Crust Ingredients

There are only 4 ingredients in this pie crust, with one optional ingredient:

• coconut flour
• 2 eggs
• coconut oil — You may also use ghee or butter, if you don’t tolerate coconut and can have dairy. Or leaf lard, which always makes good pie pastry.
• optional honey — For sweet pies, if you like. For Keto, use a low carb liquid sweetener, like allulose, or omit.
• sea salt

How to make Coconut Flour Pie Crust

The ingredients are simply mixed together and pressed into a pie plate. 

I recommend using electric handheld beaters, to mix the ingredients together effortlessly. You can also stir together the ingredients by hand, using a fork.

Print Recipe

4.91 from 10 votes

2 GAPS Diet PIE CRUSTS: Almond OR Coconut

Choose either the Almond Flour Crust or the Coconut Flour Crust, presented here specifically for those on the GAPS Diet. Both recipes are compliant, but many on GAPS will prefer either a nut-based or coconut-based recipe. Both recipes take just 15 minutes to make and 10 minutes to bake.

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Dessert

Cuisine: American

Keyword: almond flour crust, coconut flour crust, gaps diet

Servings: 8 servings

Calories: 189kcal

Author: Megan

Cost: $4

Equipment

• 9" pie plate
• oven

Ingredients

Almond Flour Crust

• 2 cups blanched almond flour <-- use that link for the best-sourced and organic brand
• 1 large egg
• 2 Tablespoons coconut oil , butter or ghee — melted
• ¼ teaspoon sea salt

Coconut Flour Crust

• ¾ cup coconut flour
• 2 eggs
• ½ cup coconut oil , butter or ghee — room temperature
• 2 Tablespoons honey optional (for a sweeter crust, will brown the crust more quickly); omit for Keto, or use the low carb equivalent.
• ¼ teaspoon sea salt

Instructions

Almond Flour Pie Crust

• Preheat oven to 350 degrees Fahrenheit.
• In a large bowl, combine the blanched almond flour and sea salt.
• Add the melted coconut oil and egg. Using an electric mixer (or by hand with a fork), stir to combine.
• Transfer the dough into a 9-inch pie plate. Press the pie crust into the bottom and up the sides. (This dough will not reach to the very top of a deep 9" pie plate.) Shape the top edge of the crust with your fingers or the tines of a fork. Prick the pie crust all over (to prevent air bubbles in the oven.)
• Bake about 12 minutes, until golden brown all over and slightly darker at the peak's edges.
• Cool fully, and then fill and chill.

Coconut Flour Pie Crust

• Preheat oven to 400 degrees Fahrenheit.
• In a large bowl, using electric mixer (or by hand with a fork), beat together wet ingredients and sea salt: fat of choice, eggs and honey.
• Add coconut flour. Mix again until dough holds together.
• Transfer the dough into a 9-inch pie plate. Press the pie crust into the bottom and up the sides. Shape the top edge of the crust with your fingers or the tines of a fork. Prick the pie crust all over (to prevent air bubbles in the oven.)
• Bake about 10 minutes, until golden brown all over.
• Cool fully, and then fill and chill.

Notes

The following nutritional data is for the Keto version of this recipe.

Nutrition

Calories: 189kcal | Carbohydrates: 4g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 32mg | Sodium: 97mg | Potassium: 12mg | Fiber: 3g | Sugar: 1g | Vitamin A: 47IU | Calcium: 34mg | Iron: 1mg

If you’re making pie for the holidays, here are more GAPS-friendly holiday recipes.

Several of these recipes also work for other diets (like Keto and Paleo), so they may have notes about the GAPS diet version to look for:

• Make Ahead Winter Squash Casserole with Crumb Topping
• STUFFING RECIPE with Sausage, Fruit and Pecans
• Lemon Roasted Green Beans
• Fermented Cranberry Sauce

Pin the recipe here! 🙂