Low Carb Cheesecake Nut Crust

"This crust works nicely with "Beachgirl's LowCarb Cheesecake". The nuts can be chopped rather than ground into meal for a crunchier consistency."
photo by cckarl photo by cckarl
photo by cckarl
photo by cckarl photo by cckarl
photo by marki_haynes photo by marki_haynes
photo by marki_haynes photo by marki_haynes
photo by marki_haynes photo by marki_haynes
Ready In:
1 pie crust


  • 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)


  • 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.

Questions & Replies

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  1. 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!
  2. hunnyb999
    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!!!
  3. ttreber
    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.
  4. marki_haynes
    I make my own low carb cheesecake, but love this crust. I add 1 tsp. cinnamon.
    • Review photo by marki_haynes
  5. Tracey P.
    myunderstanding is that this is a cheesecake BASE not a cake????


<p>I live in Lexington KY. My all-time favorite cookbook is one given to me by my mom: The Settlement Cookbook, edited by Mrs. Simon Kander. I have two copies, the one my mom gave me (not hers, but a copy she found at a tag sale, totally falling apart, copyright 1941) and another in mint condition I bought at a used book store. My second favorite a first edition (1930) Betty Crocker picture cookbook. I own hundreds of cookbook, and love them all!</p>
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