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Preheat the oven to 375°F / 190°C.
In a food processor bowl add the eggs, olive oil, vanilla extract, erythritol, salt. Blend for about one minute or until it looks frothy.
Add in the coconut flour and blend again for 30 seconds.
Add the cubed cold butter and pulse until the mixture forms a crumbly dough ball.
Press the dough evenly into a 9-inch pie pan using your hands. Ensure it’s spread evenly across the base and up the sides. Use a fork to poke holes in the bottom of the crust to prevent bubbling during baking.
Bake for about 10-12 minutes or until it looks golden. You can cover the edges with foil to prevent them from burning.