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Preheat your oven to 350°F (175°C).
In a bowl, combine almond flour, coconut flour, shredded coconut, melted butter, and erythritol. Mix until the ingredients form a crumbly texture.
Press the mixture into the bottom of a pie dish to form the crust.
Bake the crust in the preheated oven for about 10-12 minutes or until golden brown. Allow it to cool.
In a bowl, whisk together eggs, heavy whipping cream, almond milk, fresh lemon juice, lemon zest, erythritol, vanilla extract, and a pinch of salt.
Pour the filling mixture over the cooled crust.
Bake in the preheated oven for 25-30 minutes or until the filling is set.
Allow the pie to cool to room temperature, then refrigerate for at least 4 hours or overnight to firm up.
Before serving, spread whipped cream over the chilled pie.
Garnish with lemon slices or zest if desired.