1/2 cup ground almonds
2 tbsp. butter
4 eggs
11 packets Splenda
2 cups whipping cream
1 tsp. vanilla

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, cream and 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°F 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.