Healthy Orange Pie with Almond Crust {High Protein + Gluten Free}

This easy healthy, and gluten free orange pie uses a secret ingredient to make it PACKED with protein and low in calories. It's perfect for breakfast, snack or dessert!

NOTE: This recipe is best made a day ahead of time!

Course Breakfast, Dessert, Snack
Cuisine American
Keyword almond crust dessert, gluten free desserts, gluten free pie, orange pie, protein
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 8 servings


For the crust:

  • 1 Cup Almonds 140g
  • 3 Tbsp Oat flour Click to see a video on How to Make Your Own Oat Flour
  • 2 Tbsp Natural almond butter melted
  • 1 Tbsp Coconut oil softened to room temperature (should be the consistency of softened butter)
  • Pinch of salt
  • 1 Large egg white

For the filling:


  1. Preheat your oven to 375 degrees and line the inside of a 9-inch tart pan with a removable bottom with parchment paper. * Set aside
  2. In a large food processor, crush the almonds until they broken down, but still a little chunky. Transfer into a large bowl.
  3. Stir the oat flour into the almonds and then add int he melted almond butter, softened coconut oil and a pinch of salt. Use your hands to mix until crumbly. Add in the egg white and continue using your hands to mix until the mixture loses its stickiness.
  4. Transfer the dough into the prepared tart pan and press up the sides and bottom evenly. Bake until the lightly golden brown and the tart begins to pull away from the sides, about 15 minutes. Don't worry if there is some bubbles in your tart when it comes out of the oven, this is normal.
  5. Let the crust cool for 15 minutes will you make the filling. Additionally, reduce your oven temperature to 325 degrees.
  6. Wipe your food processor out and then add in all the ingredients for the filling. Blend until smooth, making sure to stop a few times to stir and make sure the honey isn't just sitting at the bottom of the food processor (it happened to me.)
  7. Pour the filling into the cooled crust and VERY CAREFULLY move to the oven and bake until the filling just begins to rise and feels set, about 35 minutes. Let cool completely at room temperature and then refrigerate for at least 6 hours - overnight.
  8. Slice and DEVOUR.

Recipe Notes

*Do NOT omit the parchment paper OR the tart pan with the removable bottom. I tried this in a regular pie plate, and the crust sticks to the bottom. DON'T DO IT.