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This is the cheesecake crust recipe that I always use. My non-LCing relatives also love it! I think the addition of the vanilla whey protein powder makes it more like "real" cheesecake crust.
1 cup almond flour
1/4 cup vanilla-flavored whey protein powder
1/4 cup Splenda or liquid equivalent
4 tablespoon butter, melted
How To Prepare:
Mix together all ingredients. A food processor works really nicely for this but is not a necessity.
Spray pie plate or springform pan with non-stick cooking spray, and press the mixture firmly and evenly into the pan.
Place crust in a pre-heated oven and bake for 12 to 15 minutes or until lightly browned.
Number of Servings:
Carbs per serving - include all nutritional information if known:
For 12 slices of cheesecake this crust will add 4.5 grams of carbs and 2 grams of fiber for a total of 2.5 net carbs per serving. 2 net carbs per serving if using liquid Splenda.