In an 8x8 inch square pan, combine almond flour, coconut flour, sweetener and salt. Stir to mix well.
Drizzle with melted coconut oil and stir until well combined, then press firmly and evenly into the bottom of the pan.
Bake 8 to 10 minutes, until just golden brown. Remove and let cool while preparing filling.
For the filling, combine coconut milk and powdered sweetener in a medium saucepan over medium heat. Bring to just a boil, stirring to dissolve sweetener.
Sprinkle surface with xanthan gum and whisk vigorously to combine. Let cool at least 15 minutes.
Stir in lime juice lime zest and eggs and pour over cooled crust.
Bake 30 to 35 minutes, or until filling is just set but the very center jiggles slightly when shaken.
Refrigerate until firm, about 2 hours.
Sprinkle with flaked coconut and powdered sweetener.
Notes
Serves 16. Each serving has 6 g of carbs and 2 g of fiber. Total NET CARBS = 4 g.161 Calories; 15g Fat (77.7% calories from fat); 3g Protein; 6g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 24mg Sodium.