Keto Ginger Almond Crust Recipe

Keto Ginger Almond Crust Recipe

Ingredients

• 1 1/2 cups (225 g) almonds
• 1/4 cup (30 g) vanilla whey protein powder
• 1 teaspoon ground ginger
• 2 tablespoons (3 g) Splenda
• 1/4 cup (56 g) butter, melted

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 ground medium-fine
4. Add the protein powder, ginger, and Splenda and pulse to combine
5. Add the butter, and pulse to combine-you may need to run a knife around the bottom of the food processor to make sure everything gets combined
6. Press firmly into a 10-inch (25-cm) pie plate or springform pan you’ve sprayed with nonstick cooking spray, building up the sides about 1 inch (2 cm-if you’re using a springform pan, make sure you cover the seam at the bottom
7. Bake for 8 to 10 minutes or until it just barely turns golden

Makes 8 to 10 servings

1. Assuming 8, each will have 5 grams of carbohydrate and 2 grams of fiber, for a usable carb count of 3 grams; 6 grams protein

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