Preheat oven to 350°F and grease a 9-inch pie dish.
Toast almond flour in a shallow skillet over medium heat until it’s golden in color. Stir frequently so it doesn’t burn. It should only take a couple of minutes.
In a medium bowl add toasted almond flour and stir in sweeteners. Add the melted butter and mix until well combined.
Press the mixture into the greased pie dish, going up the sides to make a complete crust.
Bake at 350° F for 10 minutes. You may add filling while it’s still hot.
While the crust bakes, use a mixer to whip together the heavy whipping cream and sweetener on high speed until stiff peaks form.
Zest limes and then juice them.
Add sour cream, lime juice and zest, Key Lime Keto Chow, and egg yolks to the whipped cream and mix until combined.
Pour the key lime filling into the baked pie crust, sprinkling on more zest if desired. Bake at 350°F for 20 minutes.
Remove pie and let cool for at least 30 minutes and then refrigerate for at least 6 hours but preferably overnight. When ready to serve, add whipped cream to top, if desired.