Preheat the oven to 350 F. (please note you will lower the temperature when you bake with the filling) and grease a tart pan, pie plate, or 9x9 square pan.

In a small frying pan, lightly toast the almond flour until lightly golden and fragrant. Let it cool before adding into your dough.

To make the tart crust, use a food processor to combine the cooled toasted almond flour and unsweetened coconut, low carb sweetener, baking powder, xanthan gum together. Once mixed add in the cold butter and pulse until it resembles crumbles. Finally, add in the vanilla and egg, pulse again until it comes together into a ball of dough. See notes in the post above on how to make this without a food processor.

Press the dough down in and even layer into your chosen pan. Be sure to create a tight seal of the dough against the edge of the pan. This is important so the filling does end up underneath the crust. If using a tart pan or pie plate, place it on a baking sheet to make transfer to and from the oven easy. Par-bake for 15 minutes. Remove from the oven and let it cool for a few minutes.

Prep the filling by combining the low carb sweetener and eggs together into a bowl with a hand mixer. Add in the juice and the xanthan gum and mix well.

Slowly pour the filling into the par-baked crust (carefully) and then reduce the oven temperature to 325 F. Bake for another 25-30 minutes. The sides should look set but the center will be fairly jiggly still. That's ok! Remove it from the oven and let it cool at room temperature.

It needs at least 2 hours to set up. Refrigerate after its cooled down mostly to help it set the rest of the way before serving.

Serve with whipped cream, lime zest or rounds, or toasted coconut!