"GRAHAM CRACKER" PIE CRUST
3 ounces almond flour, 3/4 cup
3 tablespoons flax meal
1/4 teaspoon salt
6 tablespoons butter, melted
1/3 cup granular Splenda or equivalent liquid Splenda
Mix the dry ingredients in a small bowl. Add the liquid Splenda, if using, to the melted butter; pour over the dry ingredients. Mix well and spread in a 9" pie plate or springform pan. Bake at 375º about 10-12 minutes until set and lightly browned. Cool, then fill the pie. For baked pies, chill unbaked crust 1 hour before filling and baking.
Makes 8-12 servings
Can be frozen
With granular Splenda:
Per 1/8 Recipe: 153 Calories; 15g Fat; 3g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
Per 1/12 Recipe: 102 Calories; 10g Fat; 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
With liquid Splenda:
Per 1/8 Recipe: 149 Calories; 15g Fat; 3g Protein; 3g Carbohydrate; 2g Dietary Fiber; 1g Net Carbs
Per 1/12 Recipe: 99 Calories; 10g Fat; 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs
The recipe said to press the mixture into the pan, but it was too wet to press. I used a rubber spatula to spread it evenly over the bottom of the pan. The recipe also said to bake it only 7 minutes, but it wasn't nearly done in such a short time.
I don't think this tastes anything like a real graham cracker crust, but it does at least provide a nice base for a cheesecake. It really has almost no flavor at all, so I might try using at least part ground pecans next time for a bit more flavor.
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