Preheat the oven to 175 °C/ 350 °F.

Mix all the dry ingredients - the almond flour, whey protein and powdered Erythritol.

Add the egg and coconut oil and process well.

Place the dough into a non-stick pan with a removable bottom and press up the sides to create a "bowl" shape.

Use a dough roller if needed.

Ideally, use a baking sheet as lining for the bottom to ensure that the crust doesn't get stuck to it.

Alternatively, separate the dough into 8 pieces and press into 8 mini tart pans like these.

Place baking paper on top and use ceramic baking beans to weight the dough down.

You will need them to prevent the dough from rising and creating air bubbles, especially if you are making a large pie.

Place in the oven and bake for 12-15 minutes.

When done, remove from the oven and fill with your favourite filling (keto lemon curd, whipped cream, creamed coconut milk, low-carb custard, chocolate, berries, etc).

If not using straight away, let the pie crust cool down.

Once chilled, store in an airtight container and keep at room temperature.