Preheat oven to 350℉.

Place almond flour, brown erythritol, nutmeg, and salt in a mixing bowl and stir together.

Add the melted butter and stir until it holds together when pressed between your fingers.

Press the mixture into a 9” pie pan and bake for about ten minutes, or until it is lightly browned.

Cool the crust completely before making the filling.

To make the filling, beat the egg whites in a large mixing bowl with an electric mixer until they hold soft peaks.

In a separate bowl, beat the whipped cream with 1/4 cup of the powdered erythritol and 1/2 teaspoon of the vanilla extract until it holds soft peaks.

In a separate bowl, beat the egg yolks with the remaining erythritol and vanilla extract until they are butter-colored and create ribbons when dropped from the beaters.

Add the Keto Chow to the egg yolk mixture and mix until dissolved and fully combined.

Using a spatula, fold the beaten egg whites into the mixture in two batches, being careful to retain as much air in the egg whites as possible.

Fold in half of the whipped cream, again being careful to retain as much air as possible.

Carefully turn the filling into the cooled pie shell and smooth.

Spread the remaining whipped cream on the center of the pie and dust with nutmeg.

Chill at least four hours before serving.

Keep tightly wrapped in the refrigerator for up to three days.