Crisp Chocolate Crust Recipe - Low Carb & Healthy
Low carb recipe for Crisp Chocolate Crust which belongs to the Sweets recipe category.
- 1 cups (225 g) almonds
- cup (6 g) Splenda
- 2 squares bitter chocolate, melted
- 3 tablespoons (42 g) butter, melted
- 2 tablespoons (15 g) vanilla whey protein powder
Preheat oven to 325F (170C, or gas mark 3).
Using the S-blade of a food processor, grind the almonds until they're the texture of corn meal.
Add the Splenda and pulse to combine.
Pour in the melted chocolate, then the melted butter, and run the processor until they're evenly distributed? you may need to stop the processor and run the tip of a knife blade around the outer edge to get everything to combine properly.
Then add the protein powder and pulse again to combine.
Pour out into a 10-inch (25-cm) pie plate you've coated with nonstick cooking spray.
Press firmly and evenly into place.
Bake for 8 minutes.
Cool before filling.
Each with 7 g protein; 6 g carbohydrate; 3 g dietary fiber; 3 g usable carbs.