Prepare the Crust: Mix almond flour, butter, erythritol, and vanilla extract together in a bowl until well combined. Press the mixture firmly into a 9-inch pie dish, making an even base. Bake for about 10 minutes at 350°F (175°C). Remove from oven and leave to cool off.
Make the Filling: Beat the erythritol eggs until well combined with the softened cream cheese. Blend in lime juice, lime zest, and heavy cream until the filling is soft and smooth.
Bake the Pie: Place the filling into the baked crust. Bake at 325°F (160°C) for 15 minutes or until the center rises slightly and begins to firm but is still slightly jiggly.
Put It In The Icebox: Allow the pie to cool at room temperature and then chill for at least 2 hours in the refrigerator.
Serve it up: top with whipped cream and sprinkle lime zest on top before you cut the first piece.
