Low Carb Cheesecake Nut Crust
- Reviews 7
Ready In: 20 mins
Yields: 1 pie crust
Ingredients
- 2 1⁄2 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
- Preheat oven to 350 degrees.
- Place nuts in bowl of a food processor; pulse until ground into a meal.
- Add Splenda, butter and cocoa powder (optional) pulse to combine.
- Transfer nut mixture to a 9" springform pan and gently press to form a crust on bottom of pan.
- Bake at 350 degrees for 10 minutes Remove from oven and cool.
- Fill with your favorite lowcarb cheesecake batter and bake according to cheesecake recipe directions.
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