In food processor, pour in almond flour, salt, and coconut oil. A couple tablespoons of low carb sweetener can be added if desired, but I usually leave it out.
In small bowl, soften gelatin in lukewarm water. Then whisk in hot water to dissolve gelatin completely.
Pour gelatin into food processor with other ingredients. Pulse all ingredients together until dough forms.
With hands, form dough into a ball and then flatten on a piece of parchment paper.
Cover top of dough disc with plastic wrap and then roll out into a pie crust circle to fit a 9 to 10 inch pie plate.
Bake at 350°F for 12-15 minutes or until lightly browned.
Video
Notes
Regular coconut oil can be used, but I prefer the vegan friendly butter flavored one.An egg can be used in place of the gelatin and water if desired. I like to make it egg free due to an egg white sensitivity. Agar agar might work as well for vegan.If the dough cracks while transferring into the pie plate, simply smooth it back with wet fingers.3 grams net carbs per slice