Low Carb Cheesecake Nut Crust

READY IN: 20mins
cckarl
Recipe by CinLin

This crust works nicely with "Beachgirl's LowCarb Cheesecake". The nuts can be chopped rather than ground into meal for a crunchier consistency.

Top Review by cckarl

This is a GREAT recipe - thank you for sharing! I actually halved it (and admitted the cocoa powder) to make a smaller cheesecake, but you absolutely don't miss the graham cracker crust. I may even use this crust moving forward - whether I'm on South Beach or not! One thing I did differently, was broiled the crust for an extra 1-2 minutes, and that put it in the freezer to set before I put on the topping. Would be a great crust for a key lime pie or chocolate mousse, as well!

Ingredients Nutrition

  • 2 12 cups ground almonds (or pecans or walnuts)
  • 2 tablespoons Splenda sugar substitute
  • 4 tablespoons melted butter
  • 2 tablespoons unsweetened cocoa powder, for a chocolate nut crust (optional)

Directions

  1. Preheat oven to 350 degrees.
  2. Place nuts in bowl of a food processor; pulse until ground into a meal.
  3. Add Splenda, butter and cocoa powder (optional) pulse to combine.
  4. Transfer nut mixture to a 9" springform pan and gently press to form a crust on bottom of pan.
  5. Bake at 350 degrees for 10 minutes Remove from oven and cool.
  6. Fill with your favorite lowcarb cheesecake batter and bake according to cheesecake recipe directions.

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