Put the almond flour in a dry skillet over medium heat and toast until golden brown (about 4 minutes) stirring and turning often to ensure it toasts evenly.

Remove from the heat, place into a large bowl, and let cool for five minutes.

Add the sweetener and sea salt (and konjac flour if using) and stir well.

Add the melted butter and mix well until the almond flour is completely coated in butter.

Pour the almond mixture into a greased 9” tart or pie pan and spread out evenly. Using a straight-sided glass, press the almonds down firmly and evenly across the bottom of the pan and up the sides.

Chill in the fridge to set, then add any no bake filling of your choice!