Taming The Diabeastie

the low carb way

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Chocolate-Almond Cheesecake Crust

Posted by Solitary Dancer on March 14, 2007

Try this out when you get ready to make your favorite Low Carb Cheesecake!

Chocolate-Almond Cheesecake Crust


2 cups almond meal (flour)
1/4 cup Splenda sugar substitute
1-3 tablespoon unsweetened cocoa powder
4-6 tablespoons melted butter


1. Pour the almond meal, cocoa powder and splenda in a bowl and mix well with a fork.

2. Add 4 Tbs of butter and mix well — if it seems too dry, add another 1-2 Tbs and mix.

3. Press it into the bottom of your pan and bake at 350ºF for 10-15 minutes.

4. Let it cool completely before adding in the cheesecake batter.


2 Responses to “Chocolate-Almond Cheesecake Crust”

  1. […] 1 (1/4 ounce) envelope unflavored gelatin1/2 cup sugar **SUBSTITUTE with granular Splenda1 cup boiling water2 (8 ounce) packages cream cheese, softened1 teaspoon vanilla6 ounces graham cracker pie crusts — Instead of this check out this crust. It’s a Chocolate-Almond Cheesecake Crust and LOW CARB! […]

  2. […] cheesecake crust: (from Taming the Diabeastie) […]

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