Preheat the oven to 400°F

In a large bowl mix together almond flour and coconut flour with salt. Add whisked egg and melted butter.

Knead the dough into a ball and let sit for 5 minutes

Press the dough into a 9-inch pie dish using your hands. 

Par-bake the crust.

Line the dough with parchment paper and fill the plate with dry beans or pie weights.

Bake for about 10-15 minutes or until lightly golden

While the crust is baking prepare the filling.

In a skillet cook the bacon over medium-high heat, turning occasionally, until evenly browned. Drain on a paper towel-lined plate.

Saute chopped onions for 2 minutes in the same skillet using remaining fat from the bacon.

Add kale - saute until softened

Transfer the kale-onion mixture to the mixing bowl and let it cool down for 10 minutes.

After 10 minutes mix in previously browned bacon, heavy cream, salt, pepper, cheddar cheese and eggs.

Stir to combine.

Add mixture to crust - spread evenly

Bake for 40-50 minutes @ 375° until golden brown and center is set.

Let rest for at least 5 minutes prior to cutting into 8 pieces.