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Saturday, January 12, 2008

A Delicious Low-Carb Pie Crust

If you have ever had a slice of the low-carb cheesecake at The Cheesecake Factory, then you know how great low-carb can really taste. The problem is getting your low-carb cheesecake to taste anywhere near that good. I have tried many different low-carb recipes for cheesecake, and found that the Somersize recipe is actually delicious, and has a great, creamy taste to it. It's wonderful. There is, however, one thing that would go wonderfully with this recipe: a low-carb crust. For this, I have a great recipe.

You will need the following ingredients:

1/2 cup of butter, softened
4 ounces of cream cheese, softened
1/4 tsp of salt
1 cup of almond flour
or if you don't have almond flour
3/4 cup of almonds (crushed) along with 1/4 cup of whole wheat flour

Mix your softened cream cheese and butter in a small bowl until well blended. Add in your flour mixture, or almond flour, and salt, and mix well. Place the somewhat sticky mixture on wax paper, and flatten it a little. Wrap the mixture, and place it in the refrigerator overnight. Remove it and let it sit out for about 15 before use. With a light dusting of flour on the board and rolling pin, roll out the crust. This is meant to be a complete crust, bottom and top, so it will make two crusts for cheesecake, as there will be no crust. You can freeze the second crust for later use, it you like. Place it in your pan, and bake it at 350 degrees until it is a light golden brown.

Fill it with cheesecake, bake, and enjoy the great taste!

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