Begin by making the condensed milk. Combine all of the ingredients in a small saucepan and bring the mix to a boil. Lower the heat to a simmer and let simmer for 30 minutes to thicken. Remove the pan from the heat and set aside to cool completely.
Preheat your oven to 350 degrees F.
In a large bowl, combine the almond flour, flaxseeds, granular erythritol and 6 Tbsp of melted butter. Stir until mixed well then dump the mix into your 9” pie pan.
Press the almond flour crust into the pan, making an even layer in the bottom of the pan and about 1 inch up the sides of the pan as well.
Bake the crust for 10 minutes or until it begins to turn a golden brown. Remove from the oven and set aside to cool.
Whisk the eggs and cooled condensed milk together in a large bowl. Add the lime juice, heavy cream, lime zest and vanilla to the mix and whisk well, blending everything together into a smooth batter.
Pour the key lime mix into the pre baked crust and then bake the entire pie for 35 minutes. The pie is done when the filling is set and the pie no longer wiggles in the center. Remove the pie from the oven and let cool for 20 minutes at room temperature. Place the pie in the fridge and cool for another 2 hours.
Add keto whipped cream if you’d like and then slice and serve!