This website may contain affiliate links. When a purchase is made through our links, The Naked Diabetic may receive a commission, at no cost to you.
. Recipe created by Tracey of The Naked Diabetic
When you are making diabetic-friendly desserts, a good quality low carb diabetic almond flour crust recipe is essential. Not all diabetic-friendly desserts benefit from an almond flour crust, but it is perfect for cheesecake, bars and crumble toppings. Almond Flour is a definite asset to a diabetic-friendly pantry.
Kitchen Tools Recommended
- Mixing bowl (medium Size)
- Measuring cups
- whisk
- pastry
- blender
Ingredients List
- Almond Flour
- Butter
- Salt
- Splenda Granulated Sweetener
Useful Tips for the best results
Choosing the right almond Flour
Almond Flour is simply ground almonds. Almond Flour comes in fine, extra fine and coarsely ground flour. Choosing the right grind for your crust will be key to a perfectly polished dessert.
Extra Fine Ground Almond Flour – This type of almond flour works best for recipes calling for sifting. When you want a more packed crust, always choose the finest grind available. Extra Finely ground almond flour is ideal for pie crusts and crusts that you want to cover the sides of a pie plate. The finest grinds also work better in cake and bar recipes like our Sugar-Free Brownie recipe and our Sugar-Free Lemon Bars.
Finely Ground Almond Flour – Finely ground almond flour can also be sifted. This type of grind works beautifully when you are making a crust that is similar to a graham cracker crust texture, such as in custard pies and cheesecake crusts.
Coarsely Ground Almond Flour – Coarsely ground almond flour does not sift well due to its size. This size of the grind is ideal when you are looking to make a crumble crust for the bases of cheesecakes as well as for toppings.
What is the difference between Almond Flour and Almond Meal?
Almond Flour is made from blanched almonds that have had the skins removed. Almond Meal is made with raw almonds with the skin on.
You can easily make this on your own using a blender and some raw almonds. Simply drop the almonds into a food processor and pulse them into a coarse meal.
Almond Flour is lighter in colour than almond meal, simply because the skins cause the meal to look darker.
Using Different Sweeteners.
In most of my recipes, I use a Splenda or a Splenda Stevia blend. These are my preferred products because they are not heat sensitive (they bake well), and they do not increase my blood sugar. As I have mentioned in many of my other recipe posts, I find that sweeteners used in Keto recipes have a negative impact on my blood sugar. I have spoken to other diabetics who say that sweeteners that contain sugar alcohols don’t elevate their blood sugar and I have spoken to diabetics who say it does. It is a mystery to me, so I just choose to take a more cautious approach.,
If you have a favourite sweetener that you like to bake and cook with, by all means, feel free to substitute it in place of the Splenda.
Substituting the butter
I like to use butter because it adds flavour to the finished crust. I have used canola oil on many occasions when I am going to bake the crust. If you are making a no-bake crust I recommend butter but if you are going to bake the crust, substituting is fine. You may need to change the amount, depending on the density of your product. Keep in mind that substituting will likely change the nutritional value. It is worth mentioning that if you are avoiding dairy and wish to replace the butter with a dairy-free product, please feel free to use your preferred product.
Can I add flavourings to the Almond Flour crust?
Adding a little spice or flavouring can take your plain crust to a great compliment to the filling flavouring. In my recipe for Sugar Free Pumpkin Spice Cheesecake, I add a little pumpkin pie spice to the crust mixture. It adds just the right amount of spice to compliment the pumpkin spice filling.
How to Make an Almond Flour Crust
Diabetic Almond Flour Crust Recipe
Low Carb Diabetic Almond Flour Crust Recipe
Ingredients
- 1 ½ cups Almond Flour
- ⅓ cup Splenda granulated sweetener
- ⅓ cup butter – melted
- pinch salt
Instructions
- In a medium sized mixing bowl, whisk the almond flour, sweetener and salt together.
- Pour melted butter over the dry ingredients.
- Using a pastry blender, thoroughly mix, until the crust is a loose crumble.
- Press into desired baking dish.
- If blind baking (pre-baking) – bake in a 325°F (165°C) oven for 10-12 minutes.,
Notes
Nutrition
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
This website may contain affiliate links. When a purchase is made through our links, The Naked Diabetic may receive a commission, at no cost to you.