1.   Using a large mixing bowl, add the dry ingredients: the almond flour, whey protein isolate, the sweetener, baking powder, glucomannan and salt. Stir the dry ingredients with a whisk until all of the content is well combined and aerated

2.   Using the large holes of a box grater, grate the frozen butter, one third at a time, directly into the bowl with the dry ingredients. Toss to coat the butter, then repeat the grating and tossing, until you have grated all the needed butter

3.   Using your fingertips, incorporate the butter with the dry ingredients, by rolling into large crumb texture. Keep doing this until all the dry ingredients and the butter have been made into large rough crumbs. Place bowl in the freezer for 10 minutes if butter is starting to get soft

4.   Spread out the crumbs as evenly as possible over the bottom of a parchment-lined pie pan, spreading the crumbled dough evenly on the bottom and the side of the pie pan. Use your fingers to press down gently, and lightly compact the dough. Even the top edge to the dough sides. Use a skewer to poke holes on the bottom and sides of the pie crust. Place the prepared pie crust into the freezer for about 15 minutes before baking

5.   Baking option 1: for a pie that needs to be baked – place the crust in the preheated 320 F or 160 C oven and bake partially for 12 to 15 minutes to lightly golden – the crust will finish baking with the pie

6.   Baking option 2: for a no-bake pie – bake the pie crust for 20 – 30 minutes. Let cool completely before using with a no bake pie