Low Carb Walnut Chocolate Crust

Yield: 12 Servings

Net Carbs: 2g per serving
Fat: 22g per serving
Protein: 4g per serving

Ingredients

• 2½ cups walnuts
• ½ cup (1 stick) salted butter, softened
• ½ cup dark cocoa powder
• 6 Tbsp (¼ cup + 2 Tbsp) Steviva MonkSweet
• 2 tsp vanilla extract
• ½ tsp baking soda
• ⅛ tsp salt

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Pulse all walnut chocolate crust ingredients in a food processor or blender for 15 seconds or until the mixture forms a dough.
3. Transfer the dough to a well-oiled 8 to 10-inch springform pan.
4. Press the dough firmly into the bottom and carry it up the sides of the springform pan.
5. Use a fork to poke holes in the crust for the steam to escape.
6. Bake for 8 to 12 minutes, allowing more time for a smaller size pan. Crust will still be soft and will harden as it cools.
7. Remove crust from oven and allow it to cool in the refrigerator for a minimum of 20 minutes.