Step 1

Preheat fan forced oven to 170C/340F.

Step 2

Combine almond meal, flax meal and Swerve and mix well.

Step 3

Add the melted butter and mix well.

Step 4

Pour mixture into the base of a 9in spring form pan and press into the base and at least 1in up the sides.

Step 5

Bake the crust for 12 minutes, or until golden and firm. Set aside to cool.

Step 6

Reduce the oven temperature to 150C/300F.

Step 7

Whisk together the eggs and sugar free sweetened condensed milk in a stand mixer on medium speed.

Step 8

Drop the speed to low and slowly pour in the lime juice, and then the cream and the lime zest.

Step 9

Pour the mixture into the cooled base and bake in the oven for 35-40 minutes, until there is only a slight wobble in the center.

Step 10

Leave the pie at room temperature for 20 minutes to rest before placing in the fridge for at least 2 hours to cool.

Step 11

Slice into 16 pieces and enjoy. We recommend serving it with a dollop of softly whipped cream.

Step 12

Whip cream and spread over the top of the cooled pie.

Step 13

Slice into 16 pieces and enjoy.