Ingredients

1.

Almond flour
1 cup
2.

Coconut flour
5 tbsp
3.

Powdered Erythritol (Icing Sugar)
3 tbsp
4.

Baking Aids Xanthan Gum
0.5 tsp
5.

Coarse Kosher Salt
0.5 tsp
6.

Butter
4 oz
7.

Raw egg
1 large
8.

Apple cider vinegar
2 tsp
9.

Canned Coconut Milk
13.5 fl oz
10.

Lime Zest
1 tbsp
11.

Lime juice, fresh
0.75 cup
12.

Powdered Erythritol (Icing Sugar)
3 tbsp
13.

Water
0.33 cup
14.

Grass-Fed Beef Gelatin
5 tsp
15.

Heavy whipping cream
0.5 cup
16.

Powdered Erythritol (Icing Sugar)
3 tbsp

Instructions

1.
Preheat the oven to 350 F (180 C). Combine the ingredients for the dough inside the bowl of a food processor. These ingredients include both flours, 3 tbsp powdered erythritol, tsp xanthan gum, tsp kosher salt, 4 oz butter, and 2 oz cream cheese. Pulse to combine. There should be butter and cream cheese pieces the size of a large pea.
2.
Then add in the egg and the apple cider vinegar. Pulse until the dough comes together. Then scrape the dough onto a large piece of plastic wrap.
3.
Press the soft dough into the pie dish. If the dough is too soft, chill the dough in the fridge for 10-15 minutes. Then work with the dough again, pushing the dough up the sides of the pie dish until it is completely even. Bake for 14-16 minutes or until the crust is a nice dark golden brown on the crust s edges. Once the crust is baked. Allow the crust to cool at room temperature for several minutes. Then place the crust in the fridge to cool completely.
4.
Once the crust is almost completely cooled, combine cup of water and 5 teaspoons of gelatin. Stir well. Allow the mixture to hydrate for 5 minutes. Set the mixture aside.
5.
Combine the coconut milk, lime zest, freshly squeezed key lime juice, 1 cup powdered erythritol, and a pinch of sea salt into a mixing bowl. Whisk well to combine. Taste the mixture and adjust by adding more sweetener if desired. Some limes will vary in tartness, so tasting the filling is important. Here you can add a couple of drops of green food coloring if desired. Heat the gelatin mixture in the microwave for 30 seconds until the gelatin is dissolved. Whisk the gelatin mixture into the coconut milk mixture. Then pour the mixture into the cooled pie crust. Chill pie overnight.
6.
The following day, whisk the heavy cream and 2 tablespoons of powdered erythritol together until stiff peaks form. You can do this in a stand mixer or by hand.
7.
Pipe the heavy cream on top of the pie using a piping bag fitted with a star tip. This step is optional. Alternatively, you can dollop the whipped cream onto each serving. Decorate the pie with slices of key lime, if desired.