I do have a question for you about the crust. My crust was really just a layer of nuts in the bottom.
That's pretty much what its like.
This is from my cookbook, The Low-Carb Gourmet which will be released this fall.
Basic Almond Crust
Makes a crust for 1 9-inch (22.5-cm) cheesecake or 1 8-inch (20 cm) pie pan
2 cups ground almonds
1 1/2 tsp. each Splenda and Canadian Sugar Twin or
2 Tbsp. Splenda
1/4 tsp. sea salt
2 Tbsp. unsalted butter, melted
1 large egg white
Preheat the oven to 350°F (175°C). Line the bottom of the cheesecake pan or pie pan with a circle of parchment paper. This will prevent the crust from sticking.
Combine the almond meal, sweetener, and salt. Add the butter and mix with your fingertips until well combined. Beat the egg white with a whisk until completely foamy and add to the almond mixture. Mix well to combine. Pat into the prepared pan and bake for 10-15 minutes until a light golden brown. Remove from the oven and let cool.
- For a graham wafer-y taste, add 1/2 tsp. (5 mL) cinnamon to the dry indredients.
- For a chocolate crust add 2 Tbsp. (30 mL) cocoa to the dry ingredients
- For a crunchier crust, use 1 cup (240 mL) of sliced almonds in place of 1 cup (240 mL) of the almond meal.
Effective Carbohydrates Per crust: 17.9
Carbohydrates: 37 g, Fiber: 19.1 g, Protein: 42.8 g. Fat: 117.8 g, Calories: 1356
Per crust made with Splenda only, add 1.88 grams carbohydrate