Peanut Butter Cup Pie

Crust:

1 1/2 cups almonds

1/4 cup vanilla whey protein powder

1/4 cup butter, melted

Filling:

1 package, 4 serving size, sugar free instant chocolate pudding mix

2 tablespoons unsweetened cocoa powder

1 cup heavy cream

1 cup water

3/4 cup natural peanut butter (I used creamy)

Preheat oven to 350.

Using your food processor with the S-blade in place, grind your almonds to a consistency similar to cornmeal. Add the protein powder and butter, pulse to combine well. Turn out into a pie plate you've sprayed with non-stick cooking spray, and press firmly and evenly into place building up around sides. Bake for 12-15 minutes, or until edges are starting to brown lightly. Remove from oven and cool.

In a large bowl, combine the pudding mix and cocoa powder. Pour in heavy cream and water, and beat with electric mixer to combine well. Then beat in the peanut butter until everything's well combined. Pour mixture into cooled crust, scraping it all out of the bowl with a rubber scraper. Spread evenly in crust, and chill.

8 to 10 servings. Assuming 8 servings, each will have 16 grams of carbohydrate, and 4 grams of fiber, for a usable carb count of 12 grams. 14 grams of protein - filling!