For the Crust:

1. Preheat your oven to 350°F (180°C).
2. Mix almond meal, coconut flour, erythritol, salt, and lemon zest in a bowl.
3. Add butter and blend with your hands or a food processor until dough forms.
4. Firmly press the dough into a greased 10-inch (25 cm) pie pan.
5. Bake for 10-20 minutes until golden brown.
6. Set aside to cool while you make the filling.

For the Filling:

1. In a saucepan over medium-high heat, combine the eggs, cream, and sweetener, whisking constantly.
2. When the mixture begins to bubble, lower the heat to medium and continue stirring for 2-3 minutes until it thickens.
3. Remove from heat and whisk in mascarpone until the mixture is smooth. Set aside.

For the Peach Puree:

1. Blend the cubed peaches until smooth.
2. Bring the puree to a boil, then remove from heat.
3. Stir in erythritol, gelatin, vanilla, and peach extracts.
4. Mix into the creamy filling until well combined.
5. Pour over the crust and chill in the fridge for at least 2-3 hours or overnight.

For the Topping:

1. Whip the cream with vanilla and sweetener (if using) until stiff peaks form.
2. Spread over the chilled pie.
3. Decorate with fresh peach slices.
4. Serve cold and enjoy.