Add 1cupalmond flour, 1/2cupcoconut flour, 3tablespoonslow-carb sweetener, and 1/2teaspoonxanthum gum to a food processor. Pulse several times to combine the dry ingredients.

If using unsalted butter, add 1/4 teaspoon of salt to the dry mixture now.

Add 7tablespoonssalted butter, cold and cubed, 1egg, and 1/2teaspoonvanilla extract to the food processor. Pulse until the mixture comes together into a cohesive dough ball. If the dough stays crumbly, pulse a few more times until it holds when pressed.

Turn the dough out, form it into a disc, wrap tightly in plastic wrap, and chill in the refrigerator for 30 minutes. (Note: dough can be frozen for 6 months.)

Place the chilled dough between two sheets of parchment paper and roll it out to fit a 9-inch pie pan. Remove the top sheet of parchment, invert the rolled dough over the pie pan, and gently press it into the bottom and up the sides. Trim any excess dough and prick the bottom and sides of the crust several times with a fork.

Preheat the oven to 400 degrees F.

For an unfilled pie, bake the crust 10–12 minutes or until golden brown. For a filled pie, bake according to the filling’s directions, making sure the filling adequately covers the crust so it does not burn.