• Preheat oven to 375 degrees F / 190 degrees C.

Pie crust

• In large bowl, mix 2½ cups almond flour, ⅓ cup erythritol sweetener, ¼ teaspoon sea salt, ¼ cup ghee, 1 egg, ½ teaspoon vanilla extract, and 1 teaspoon lemon zest until combined into dough.
  2½ cups almond flour, ⅓ cup erythritol sweetener, ¼ teaspoon sea salt, ¼ cup ghee, 1 egg, ½ teaspoon vanilla extract, 1 teaspoon lemon zest
• Press dough evenly into 9-inch pie dish. Poke crust with fork to prevent bubbling. Bake 10 to 12 minutes, until golden. Cool completely.

Filling

• In medium bowl, whisk 6 egg yolks until pale, about 2 minutes.
  6 egg yolks
• In saucepan over medium heat, warm 19.5 ounces coconut cream. Add powdered ¾ cup monk fruit sweetener and 1 teaspoon vanilla extract. Remove from heat.
  19.5 ounces coconut cream, ¾ cup monk fruit sweetener, 1 teaspoon vanilla extract
• Slowly whisk hot coconut cream into yolks to temper. Pour mixture into cooled crust. Add ½ cup dried coconut . Bake 15 minutes, until filling is set. Cool completely.
  ½ cup dried coconut

Cream topping

• In large bowl, whip 1 cup heavy cream, teaspoon of 1 teaspoon vanilla extract, and 1 tablespoon monk fruit sweetener until stiff peaks form. Chill until ready to use.
  1 cup heavy cream, 1 tablespoon monk fruit sweetener, 1 teaspoon vanilla extract
• Once pie is cooled, spread whipped cream over top. Garnish with ½ cup dried coconut .
  ½ cup dried coconut