Put almonds in a blender or food processor. Process briefly. Melt butter and combine with almonds.
Press mixture thinly into the bottom of a greased baking dish.
Beat eggs well with a rotary beater or whisk and stir in Splenda. Add vanilla.
Place a larger baking pan in the oven and fill half way with water. Put custard baking dish in the water bath.
Bake at 325 degrees for about 50 minutes or until center is nearly set. Open oven door and allow to sit 20-30 minutes before removing.
Approximately 13 carbohydrates, total.
