Step 1

Add the almond flour, coconut flour, powdered sweetener, softened butter, large egg, and a pinch of salt in a large bowl. Using your hands or a spatula, mix well until a dough forms.

Step 2

Press the dough into the pie pan. Use a fork to poke holes into the bottom of the crust. Place the pie pan in the freezer for 10 minutes.

Step 3

Preheat the oven to 350°F/ 180°C and bake for about 10-12 minutes or until it looks golden. You can cover the edges with foil to prevent from burning.

Step 4

Whisk together the eggs, egg yolk, powdered sweetener, xanthan, gum, and salt.

Step 5

Place a medium saucepan over medium heat. Add heavy cream and canned coconut cream. Whisk constantly and bring to a boil.

Step 6

Pour half of the hot cream over the egg mixture, constantly whisking, to temper the eggs. Work quick, so the eggs don't scramble.

Step 7

Slowly incorporate the tempered egg mixture back into pan of hot cream.

Step 8

Whisk for another 4 to 5 minutes until the pudding begins to bubble and thicken.

Step 9

Remove from heat and stir in the butter, shredded coconut, vanilla extract, and coconut extract (if using).

Step 10

Pour the warm coconut mixture into the cooled baked pie crust. Use a spatula to spread evenly. Refrigerate for at least 3 hours or overnight.

Step 11

In a large bowl, whip the cold heavy cream, the sweetener, and vanilla. Mix using an electric mixer for 3-4 minutes or until stiff peaks form.

Step 12

Spread the whipped cream on the chilled pie and decorate with toasted flaked coconut.