Ginger Almond Crust Recipe - Low Carb & Healthy
Low carb recipe for Ginger Almond Crust which belongs to the Sweets recipe category.
- 1 cups (225 g) almonds
- cup (30 g) vanilla whey protein powder
- 1 teaspoon ground ginger
- 2 tablespoons (3 g) Splenda
- cup (56 g) butter, melted
Preheat oven to 325F (170C, or gas mark 3).
Put the almonds in a food processor with the S-blade in place.
Run the processor until the almonds are ground medium-fine.
Add the protein powder, ginger, and Splenda and pulse to combine.
Add the butter, and pulse to combine?you may need to run a knife around the bottom of the food processor to make sure everything gets combined.
Press firmly into a 10-inch (25-cm) pie plate or springform pan you've sprayed with nonstick cooking spray, building up the sides about 1 inch (2.
5 cm) ?if you're using a springform pan, make sure you cover the seam at the bottom.
Bake for 8 to 10 minutes or until it just barely turns golden.
8 to 10 servings
Assuming 8, each will have 5 grams of carbohydrate and 2 grams of fiber, for a usable carb count of 3 grams; 6 grams protein.