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two pie crusts for gaps diet
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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.
Course Dessert
Cuisine American
Keyword almond flour crust, coconut flour crust, gaps diet
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 servings
Calories 189kcal
Author Megan
Cost $4

Equipment

  • 9" pie plate
  • oven

Ingredients

Almond Flour Crust

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