Place chopped pecans and almond flour in a skillet. Heat over medium heat stirring frequently until golden brown. This takes about 10 minutes for the flour and nuts to be toasted and golden.
*note - in the process pictures I have included a photo of the pan before and after for reference.
Mix toasted flour, powdered Swerve, and melted butter in a medium size bowl. Stir until evenly mixed.
Press the mixture into the bottom and up the sides of a pie pan. Place in the refrigerator while you make the filling.
To make the filling
Whip cream cheese with an electric mixer until smooth.
Add in powdered Swerve and whip until smooth.
Add in heavy cream and continue whipping on medium/high until light and fluffy and soft peaks form. Add in lemon juice and continue to whip on medium until well incorporated.
Spread in prepared crust.
Cover and refrigerate for at least 4 hours before serving. Keep any leftovers covered and refrigerated. Slice into 8 pieces and serve with a dollop of sugar free whipped topping if desired.