1. Prepare the pie cturst. Preheat oven to 350°. In food processor, pulse 1 1/4 cups almond and 1/4 cup coconut flours, 2 tablespoons erythritol and 1 1/4 tteaspoons of xanthum gum until incorporated. Add 3 tablespoons cold ghee; pulse until small crumbs remain. Add 3 tablespoons water, 1 tablespoon at a time, pulsing after each addition until mixture sticks together when pinched between 2 fingers. Transfer dough to 9-inch pie plate; press into bottom and up sides of plate. Bake 15 minutes or until lightly browned.

2. For the filling: In large bowl, with mixer on medium-high speed, beat cream cheese, almond butter, 2 tablespoons sweetener, pumpkin pie spice and vanilla extract 3 minutes or until light and fluffy, scraping down bowl occasionally. In separate large bowl, with mixer on medium-high speed, beat 1 cup heavy cream 2 minutes or until soft peaks form; gently fold into cream cheese mixture. Spread cream cheese mixture in crust; cover and refrigerate at least 3 hours or up to overnight.

3. In medium bowl, with mixer on medium-high speed, beat remaining 1 tablespoon sweetener and 1/2 cup heavy cream 2 minutes or until soft peaks form. Makes about 1 cup.

4. Cut pie into 12 slices; serve topped with cream mixture sprinkled with almonds, if desired.

• 31 g Total fat
• 14 g Saturated fat
• 61 mg Cholesterol
• 106 mg Sodium
• 14 g Carbohydrates
• 3 g Fiber
• 4 g Sugar
• 0 g Ad0ded sugars
• 8 g Protein