In a food processor, pulse together the cold butter and coconut flour.
After a few pulses should and it should look like crumbles, and that’s what you want.
Add the powdered Swerve, shredded coconut, beef gelatin and salt then pulse to combine.
Add the eggs and extracts and pulse again just until combined and a dough forms.
Form dough into a disk and wrap with plastic.
Chill in the fridge for 30 min to an hour.
Preheat oven to 400 degrees
Butter your deep-dish 9” pie plate or your sheet pan if making bars
On a sheet of parchment paper, break the chilled dough into big chunks and form the shape of your crust.
Place another sheet of parchment over it and roll it out.
Form the pie into the pie plate.
Shape the edges.
Then using a fork to poke holes in the crust.
Bake for 10 min.
You can cover the edges with foil to keep them from getting too dark.