Cheesecake Crust (Almond Flour and Protein)

almondflourproteincrust Three simple ingredients are all that are needed to make this almond flour cheesecake crust. It is low carb, keto and gluten-free.

1½ cups almond flour, preferably unblanched or almond meal
4 Tbsp. salted butter, melted
2 Tbsp. Monk Fruit Sweetener with Erythritol (Powdered)
2 scoops vanilla whey protein powder (39 g)

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Combine the crust ingredients in a food processor and process until well combined.

Press into the bottom and up the sides of an 8: springform pan. Bake the crust for 10 minutes until slightly golden browned.

Fill as desired. Bake according to the cheesecake recipe you are using.

Cook's Notes:

Almond Flour: I prefer to use unblanched almond flour or almond meal so this is close in colour to a traditional graham cracker crust. You can use unblanched almond flour if you prefer.
Protein: I like to add 2 scoops of Premier Protein vanilla whey protein powder to the crust. This adds 30g of protein.