Sweet-and-Salty Almond Crust Recipe - Low Carb & Healthy
Low carb recipe for Sweet-and-Salty Almond Crust which belongs to the Sweets recipe category.
- 1 cups (225 g) almonds
- cup (40 g) vanilla whey protein powder
- cup (6 g) Splenda
- cup (56 g) butter, melted
- 1 tablespoon (15 g) kosher salt (I like kosher salt for this because
- the larger grains make a real contribution.)
Preheat oven to 325F (170C, or gas mark 3).
Have on hand a 9-inch (23-cm) springform pan assembled and well sprayed with nonstick cooking spray.
Put the almonds in a food processor with the S-blade in place.
Run the food processor until the almonds are ground.
Add the protein powder and Splenda and pulse to mix.
You may need to open the processor and run a knife around the bottom edge of the bowl to get everything into the path of the blade.
Now, turn the processor on and pour in the butter while it's running.
Let everything blend?and once again, you may need to do the knife-aroundthe- bottom-edge-of-the-processor trick.
When the butter is evenly distributed, turn off the processor.
Add the kosher salt and pulse the processor just enough to distribute the salt throughout the mixture.
Press firmly into the prepared pan, making sure you cover the seam around the bottom?but don't expect to be able to build it all the way up the sides.
Bake for about 10 minutes or until lightly golden and cool before filling.
4 grams of carbohydrate, and 2 grams of fiber, for a usable carb count of 2 grams; 8 grams protein.