Beat the eggs with melted butter for at least 5 minutes. the mixture needs to emulsify. Add sweetener, salt, lemon zest and psyllium. The mixture will slowly thicken. Now add almond flour and coconut flour and mix with your hands. Leave the mixture in the freezer for 5 minutes.
Grease an 11-inch pie pan with some coconut oil and place the crust dough in the middle. Gently press it with your hands to cover the bottom and sides of the pan. Stub the dough with a fork as many times as you can.
Preheat the oven to 200ºC (390ºF) and bake the crust for 12 minutes.
Beat the eggs until you get a foamy texture. Add sour cream, mascarpone, peanut butter, vanilla, orange peel oil and sweetener. In the end, add salt and beat some more.
Remove a small amount of this mixture into a saucepan. Keep it aside for decoration. Now add cacao powder to the bigger amount of the filling and mix well.
Remove the half baked crust from the oven and fill it with the dark filling. Using a spoon, add the light mixture on top in quick circular movements. Keep just 1-2 tablespoons of the light mixture for later.
Return the pie into the oven and bake it for another 15-20 minutes. Now add the remaining light mixture and leave it for 5 minutes in the oven which you turned off.
Let the pie cool down a bit before serving. It's equally tasty cold or warm.