This crust can handle very moist fillings and remain firm after refrigeration.  It doesn’t become soggy.  I think that is a big breakthrough.  Typically crusts with almond meal work better than with almond flour, however, in this case toasted blanched almond flour (“bread” crumbs!) works extremely well.

1 cup “Bread” Crumbs* OR SEE BELOW in Helpful Hints (250 mL)
1/cup vanilla whey protein powder (60 mL)
1 tbsp powdered erythritol (any little lumps removed) (15 mL)
1/cup butter, melted (75 mL)
Liquid sweetener to equal 1/2   cup (125 mL)
1 tbsp water, if necessary (15 mL)

Preheat oven to 350°F (180°C).  In medium bowl, combine “Bread” Crumbs, vanilla whey protein powder and powdered erythritol.  In small bowl, combine melted butter and liquid sucralose. Sprinkle water over crust ingredients, if needed.  Using plastic wrap, press crust ingredients into 9-inch (23 cm) pie dish and up the sides.  Bake 8 minutes.

Helpful Hints: I find I have to put my powdered erythritol in my coffee bean grinder to get a fine grind.  The commercial product always has lumps and bumps in it.  

*If you don't want to use the "Bread" Crumbs, you can use almond meal (better than using almond flour) in this crust.  Bake a little longer, about 10 to 12 minutes.

Yield: 8 to 10 servings
1 serving
156.5/125.2 calories
5.1/4.1 g protein
14.7/11.8 g fat
1.6/1.3 g net carbs

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