Oreo Cheesecake Protein Cookie Butter Low Carb Pie Cup

1.) Preheat your oven to 400 degrees F. Add all your dry pie cup ingredients into your small food processorand pulse to combine and avoid clumping. Then add your wet ingredient and pulse 20-30 times until you have a doughy crumble.

2.) Then take your dough out and combine into a ball. Then you can roll out then to make your dough for your cup but recommend letting it sit in the fridge covered in plastic wrap for 10-15 minutes to cool.

3.) Then once cool, roll out the ball of dough in between two pieces of parchment paper. The key with the parchment is to make sure that you do not use too big of pieces on top and bottom when rolling out the dough. If you do this, the parchment will slide around a lot. Now roll your dough as far tall and wide as you can! Then take your silicone cupcake molds (https://amzn.to/2Jzlt2q) and begins to take little pieces of the dough and press into the molds. Start at the bottom and work your way up the side. This will make it much easier to add instead of cutting out circle and trying to add them that way. Just keep repeating this process until all 4 cups are filled. If fingers start to stick to the dough, dip them in water periodically to make it less sticky.

4.) Spray the tops with non stick butter spray and then add to the oven to bake for 5-7 minutes.

5.) While those are cooking, whip up your protein oreo cookie butter by adding all the dry ingredients into a bowl and mixing to avoid clumping. Then slowly add 30ml of cold water and mixing that in. Then adding 15ml at a time until you get a super thick icing like consistency. Not soupy but more of an icing. Why we want this is when you add it to the freezer, it will thicken up a lot and will maximize the volume of your cookie butter. Add to freezer for 15-20 minutes once you reach this icing like consistency.

6.) Now once pie cups are done, take them out and let them cool for 10-15 minutes. Then once cool, take your ore cookie butter from the freezer and add your sprinkles to the ore cookie butter. Now add half of your cookie butter to your cups then 5g of fat free cream cheese and then the rest of your cookie butter to top cover the cream cheese. And then enjoy! Just look at that bite and the cream cheese filling!

Pro tip: If you want to just make one, I highly suggest you at least make the 4 pie cups because this will make the dough the easiest to work with. They stay good for a couple days in the fridge for sure. Will the cookie butter, that stays super well in the fridge for 3-4 days too. But if you just want to make one serving, just 1/4th all the ingredients and then do the same with the water used as well.