I love almonds so much, I love the taste, I love the crunch, and it’s an added bonus that they are healthy. So I decided to make a cheesecake crust out of them.
So this crust is Vegan,Paeo,Keto and Glutan Free. But does not taste healthy at all.
Almond Crust
Yield:
1 9" Crust
Prep Time:
5 minutes
Cook Time:
10 minutes
Additional Time:
1 hour
Total Time:
1 hour 15 minutes
This crust is Keto,Paleo, Vegan and its Glutan Free. Just ground almonds,sugar and vegan butter. That's it.
Ingredients
- 2 Cups of Almonds
- 1 Tbsp of Munkfruit Sweetener
- 4 TBSP of (melted) Vegan Butter
Instructions
- Prepare a 6 inch springform pan by lining the outside bottom and sides with aluminum foil and the inside bottom with a parchment paper circle. Spray the inside with non stick spray so the parchment paper sticks to the pan.
- Place the almonds in a food processor or freezer bag. Pulse or crush with a rolling pin or meat tenderizer until you get coarse crumbs.
- Add the butter and optional sugar and pulse or crush until you get the texture of wet sand.
- Press this mixture into your prepared pan in an even layer.
- Bake for 10 minutes or until golden brown.
- Place in the freezer for 1 hour.
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If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email.