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Recipe Category: Keto
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Ingredients
- to use with Margarita Cheesecake.
- crushed pretzels
- 1 1/2 cups (225 g) almonds
- 40 g vanilla whey protein powder
- 1/4 cup (6 g) Splenda
- 1/4 cup (56 g) butter, melted
- 1 tablespoon (15 g) rock salt
Method
- Preheat oven to 325°F (170°C, 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 its running
- Let everything blend-and once again, you may need to do the knife-around-the bottom-edge-of-the-processor trick
- When the butter is evenly distributed, turn off the processor
- Add the rock 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
Makes 12 servings grams of carbohydrate, and 2 grams of fiber, for a usable carb count of 2 grams; 8 grams protein
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