Pre- Heat the oven to 180°.

Crust - mix all ingredients together. Spread the mixture into the baking pan and press firmly. Bake for 10 min.

Leave the base to cool completely. Whisk all the eggs with a pinch of salt really well, set aside.

Add a sauce pot on a medium heat. Add the lime juice, coconut milk, sweetner, butter and lime zest for the lime filling to the pot, mixing well.

Cook for about 5 min stiring contonsistently, do not boil!

Slowly add from the egg mixture, little bit by little bit while mixing to ensure no lumps are created. Continue until al eggs are incorporated - about 10 minutes.

Add the coconut flakes and the lime zest to a pan and roast slowly until nice and golden.

Add the lime mixture over the almond crust and bake for another 15 min on 180°C fan.

Remove from oven leave it to cool until it reaches room temperature.

In a mixing bowl add the heavy cream and the powder erythritol and mix well until it turns into a whipped cream.

Add the whipped cream on top of the lime layer and top with coconut flakes.

Leave it in the fridge for at least 4h or even better over night!