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Recipe Category: Almond
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Ingredients
- 1 1/2 cups (225 g) almonds
- 40 g vanilla whey protein powder
- 2 tablespoons (3 g) Splenda 1/2 teaspoon cinnamon
- 1/4 cup (56 g) butter, melted
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 food processor until the almonds are ground medium-fine
- Add the protein powder, Splenda, and cinnamon and pulse the processor to blend
- Turn the processor on and pour in the butter-if needed, stop the food processor, run a knife around the bottom to make sure everything mixes evenly, put the lid back on, and process a little more
- Spray a 10-inch (25-cm) pie plate with nonstick cooking spray
- Turn the almond mixture into the pie plate and press firmly and evenly into place, building it up the side about 1 inch 2 cm
- Bake for 8 to 10 minutes or until turning golden
- Cool before filling
Makes 8 servings
- Each serving will have 6 grams carbohydrate and 3 grams fiber, for a usable carb count of 3 grams; and 8 grams protein
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