In a large mixing bowl combine almond flour, coconut flour, flax seed meal, coconut oil, cream cheese, xanthan gum (if using) and 2 tablespoon erythritol. Mix very well with your hands to make a soft dough.

Alternatively process all ingredients shortly in a food processor at a low speed.

Wrap the dough in cling film and place it in the freezer for 10 minutes (or in the fridge for 30-40 minutes). Don't leave it longer in the freezer!

In the meantime slice the strawberries. Combine them with the rest of the erythritol and the vanilla extract in a large mixing bowl. Mix gently so all the strawberries are covered by the sweetener. Set aside.

Preheat oven to 350º F/ 180º C.

Take the dough out of the freezer and extend it into the bottom of a 9 inch/ 22-23 cm pie dish, ideally covered with a circle of parchment paper.

Spread the strawberries on top together with any liquid remaining in the bowl.

Bake for 25-30 minutes or until the edges of the crust are brown.

Let the pie cool until room temperature. Cover it with aluminium foil or plastic wrap and place it in the fridge for 2-3 hours.