Preheat oven to 350.
In a large bowl, mix almond flour, coconut, sweetener, coconut flour and salt.
Mix vanilla into melted butter then pour into dry ingredients until clumps form .
Press half of the mixture firmly into the bottom of a pan lined in parchment paper. (We used a oval baking dish)
Bake 10 minutes, remove and let cool for at least 10 minutes.
Spread the crust with the blueberry filling and sprinkle remaining crust mixture. Press the top crust into the filling lightly to adhere.
Bake another 20 to 25 minutes, until golden and bubbly. Let cool completely before cutting and serving.
Store in refrigerator.