Lightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). Make sure you're stiring it frequently to ensure its evenly golden, you know?! This is very important taste-wise, so don't skip!
Transfer toasted almond flour to a small bowl (or go straight for the serving glass), and mix in sweetener, cinnamon and salt. Add in butter, mix until thoroughly combined. Press in to the pie dish or serving glass and refrigerate while you make the filling.
NOTE: you can alternatively use this crust for a baked pie or tart too. The crust itself (i.e. blind-baked) will cook in about 10-18 minutes at 350°F/180°C (depending on size).
*Please see section on sweeteners for deets and possible substitutions. I suggest using the higher amount for allulose and the lower for erythritol and xylitol. (Because, you know, allulose is roughly 30% less sweet). And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕