Keto Choc Cookie Crust Recipe

Keto Choc Cookie Crust Recipe

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

1. Preheat oven to 325°F (170°C, or gas mark 3)
2. Put the almonds in a food processor with the S-blade in place
3. Run the processor until the almonds are finely ground
4. Add the butter, protein powder, Splenda, and cocoa and pulse the food processor until everything is well mixed
5. Add the water and pulse until you have a soft, sort of sticky mass
6. 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
7. Bake for 7 to 10 minutes or until set
8. Cool before filling

Makes 12 servings

1. 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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