- 1 1/2 cups almond flour
- 6 Tbsp Splenda
- 5 Tbsp unsalted butter, melted
Preheat oven to 350°F.
Mix all crust ingredients well and press into bottom of 9" springform pan or aluminum (disposable type) cake pan (not pie pan).
Mix cream cheese, Splenda, and vanilla with an electric mixer until blended.
In a separate bowl, mix buttermilk, syrup, and beaten egg. Blend well with cream cheese mixture,
sprinkling nutmeg as you go. Pour evenly over crust. (Optionally, sprinkle additional nutmeg
Bake 45 to 55 minutes at 350°F (or until center is almost set and top is lightly golden and glossy.)
Refrigerate overnight and serve in wedges.
APPROXIMATE NUTRITION INFORMATION PER SLICE (MAKES 12 SLICES):
327 Calories; 30g Fat; 10g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs