Rusty's Torte goes Almonds

4 extra large eggs  (Total 2.832 gr. carb)
Artificial Sweetener to replace 3/4 cups sugar
1scant cup slivered almonds (Total 15 gr. carb/ 9 fiber)
1 teaspoon vanilla extract (0.531 gr. carb)
1 scoop Optimum Nutrition Egg Protein Powder (0 carbs)
2 & 1/2 teaspoons baking powder  (3.185 gr. carb)
2 tablespoons softened butter (.2 carbs)

I used my food processor for this, but I think the blender would work well too.  I just hate to clean my blender. <g> Grind up the almonds, add eggs, butter, sweetener. Mix. Add  vanilla, protein powder and baking powder.  Run processor until the mix looks like thick pancake batter.  Spray a pan with vegetable oil spray (I used a 11x7 pan so I could cut squares.  A 8" square or 9" round should also work) and bake at 350 for 12 to 15 minutes. (It's cooked when firm to the touch, shrinking from sides of pan, and toothpick inserted in the middle comes out clean.)

I shortened the baking time and added the butter to increase the "moistness" of the cake.  I think the almonds may produce a drier product than the pecans in the original recipe. I also used liquid saccharin without the bitterness that comes from using it with cocoa. But I am accustomed to saccharin - so YMMV. Other sweeteners will need to be counted in the carb count.

Total count for the entire cake 21.748 carbs, 12.748 with fibre deducted.

Now, I was thinking this could be used as shortcake with strawberries and cream.  Or a "Jello" cake, where you poke holes in the cake and pour on Jello.  Or melt some of Lynn's chocolate on the top to ice it.  Lots of ideas.

Do store this in the fridge.  I had some chocolate torte get "fuzzy" after a couple of days at room temperature.  I guess no sugar = no preservative effect.