In a large bowl, add almond flour, coconut flour, low carb sweetener and salt. Mix together well.

Add cold butter chunks and either cut it in a criss-cross motion with 2 knives or use hand beaters to gently begin to mix. It is going to stay quite chunky.

Using your hands complete the mixing process. Keep small butter chunks, however.

Add beaten egg, vanilla and olive oil. Continue mixing with hand beaters until well blended.

Create a ball with the dough, cover with saran wrap and refrigerate for about 60 minutes.

Preheat oven to 350 degrees F.

Grease pie pan with oil of choice. I use coconut oil.

Press the dough down to evenly cover the pie pan bottom and sides.

Using a fork, poke holes in the crust base.

Bake for 10-12 minutes or until the edges get golden brown.