L-C Chocolate Almond Crust L-C-F
Recipe: #10056
July 10, 2013
Categories: Desserts, Almond, 5 Ingredients Or Less, Oven Bake, Diabetic, Gluten-Free, High Fiber, Low Carbohydrate, Low Sodium, No Eggs, Non-Dairy, Sugar-Free Vegetarian, Pies, more
"This is a definite "try-me" recipe for your next cheesecake. Cut down on those carbs and enjoy this chocolate crust on a lemon cheesecake!"
Original is 4 - 8 servings
Ingredients
Nutritional
- Serving Size: 1 (63.3 g)
- Calories 382.3
- Total Fat - 35.3 g
- Saturated Fat - 9.3 g
- Cholesterol - 30.5 mg
- Sodium - 102.2 mg
- Total Carbohydrate - 11.1 g
- Dietary Fiber - 6.3 g
- Sugars - 1.9 g
- Protein - 10.5 g
- Calcium - 130.6 mg
- Iron - 2 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Pour the almond meal, cocoa powder and Splenda in a bowl and mix well with a fork.
Step 2
Add 4 Tbs of butter and mix well -- if it seems too dry, add another 1-2 Tbs and mix.
Step 3
Press it into the bottom of your pan and bake at 350º F for 10-15 minutes.
Step 4
Let it cool completely before adding in the cheesecake batter.
Tips
No special items needed.
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