I totally bogarted this recipe from Smitten Kitchen. I'll show the changes I made to make it DS / low-carb friendly, in red.
1/3 cup (55 grams) whole almonds (pre-ground is 1/2 cup)
1/4 cup (50 grams) sugar replaced with baking Splenda
3 tablespoons (45 grams) cold unsalted butter, cubed