Preheat the oven to 300ºF. In a bowl, add the almond flour, erythritol, monk fruit, flaxseed, baking powder, and sea salt and whisk to combine. Add the coconut oil and vanilla and mix to form a dough. On a flat surface, between 2 pieces of parchment paper, roll out the dough to a ⅛-inch-thick rectangle.

Peel off the top piece of parchment paper and transfer the dough to a baking sheet. Cut the dough into 8 rectangles. Pierce each rectangle with a fork several times. Bake for 15 minutes, until the crackers are golden.

Remove from the oven and cut the dough once again along the same lines. Transfer the pieces to a wire rack to cool.

Crumble the graham crackers and transfer them to the bowl of a food processor fitted with an “S” blade. Process them into a powder. Add the egg white and process until a dough forms.

Preheat the oven to 350ºF. Press the dough up the sides and bottom of an 8-inch pie pan. Bake for 10 minutes or until set. Cool completely.

In a blender, add all filling ingredients and blend until smooth. Pour the filling into the pie crust.

Chill in the refrigerator until set, for 2 hours or overnight.

Top the pie with coconut cream and dark chocolate shavings, if desired.