Step 1.  Use a pie plate and a metal crust protector.  To make your own crust protector, use a Sharpie to trace the inside bottom of the pie plate onto a sheet of aluminum foil.  Trace the outer edge of the pie plate.  Cut out the inner circle, and then cut out the outer circle, leaving an extra 1/2 inch in width.

Step 2.  Set oven to 400 degrees F.

Step 3.  In a medium-sized bowl, combine almond flour, coconut flour, salt, and sweetener.  Mix in melted butter.  Mix in egg until a dough forms.  Press the dough into the bottom and sides of the pie plate.  Use a fork to poke the bottom of the crust about 12 times to let the hot air out.  Brush the crust with egg white.  Cover the crust with the crust protector and scrunch down the sides if using aluminum foil.

Step 4.  Bake for 10 minutes until just lightly browned.  Remove from oven and lower the heat to 320 degrees F.

Step 5.  Mix all filling ingredients and pour into the crust.  Sprinkle nutmeg on top if desired.  Bake until the top of the custard is firm with just a slight jiggle in the middle, 45-50 minutes.  Start checking in at minute 30, as the cooking time will change depending on how deep your pie pan is.  

Step 6.  Cool to room temperature and serve or chill for 2 hours in the refrigerator.  Can be stored in the refrigerator for 2-3 days.