Low Carb Cheesecake Nut Crust

Total Time
20mins
Prep
10 mins
Cook
10 mins

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

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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.
Most Helpful

I've made this a couple of times--I'm not low-carbing right now but I have a severe wheat intolerance. This lets me have my cheesecake and eat it too! I used it in a pumpkin cheesecake, with walnuts, and added a teaspoon of cinnamon. Yummy!!!

5 5

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!

5 5

Love this. I make my own low carb cheesecake and this is just what it needed to take it over the edge. Hubs has lost 40 pounds on South Beach and I have lost 15. Thank you for a great, versatile recipe. Tastes like a real crust.