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Recipe Category: Cookie
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Ingredients
- 1 1/2 cups (225 g) almonds
- 5 tablespoons (70 g) butter, melted
- 40 g vanilla whey protein powder
- 1/4 cup (60 ml) Splenda
- 1/4 cup (30 g) unsweetened cocoa powder
- 2 tablespoons (30 ml) water
Method
- Preheat oven to 325°F (170°C, or gas mark 3)
- Put the almonds in a food processor with the S-blade in place
- Run the processor until the almonds are finely ground
- Add the butter, protein powder, Splenda, and cocoa and pulse the food processor until everything is well mixed
- Add the water and pulse until you have a soft, sort of sticky mass
- Pour this into a 10-inch (25-cm) pie plate you’ve sprayed well with nonstick cooking spray and press evenly into place, building all the way up the sides
- Bake for 7 to 10 minutes or until set
- Cool before filling
Makes 12 servings
- Each serving will have 5 grams of carbohydrate and 3 grams of fiber, for a usable carb count of 2 grams; 6 grams protein
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