Using a medium sauce pan, melt the butter, Erythritol, and salt . Stir until Erythritol is dissolved.
Remove from the heat and stir in almond and coconut flours. Press the crumbly mixture into a 9 inch tart baking dish to form the crust. Make small holes with a fork and bake for 10 minutes until golden in color.
Reduce heat of oven to 325 degrees F.
Whisk the eggs, egg yolks, Erythritol, lime juice, and sea salt in a saucepan over medium heat until well mixed.
Add the butter a few at a time, whisking constantly! The mixture will thicken and if it coats the back of a spoon it is ready.
Pour filling into the crust and bake for 10 minutes, until set. Cool on a cooling rack until you are able to refrigerate. Refrigerate for 2-3 hours, or overnight.
Top with Sukrin Melis or whipped cream and serve cold..
You can also top with fruit for an added treat for dessert.