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 ½ 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.
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. 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.