- 2 1/2 cups Almonds, ground
- 2 tablespoons Splenda or low carb sweetener of your choice
- 4 tablespoons Butter, melted
- 2 tablespoons Unsweetened Cocoa Powder
Place Almonds in bowl of food processor and pulse until ground into a meal.
Add Splenda (or low carb sweetener of choice) and butter. Pulse to combine.
Transfer mixture to a 9" springform pan or pie plate. With your fingers, gently press nut mixture to form a crust on bottom and sides of pan.
Bake at 350 degrees for 10 minutes. Remove from oven and cool.
This Chocolate Almond Crust is great for low carb cheesecakes and pies.