In a mixing bowl, combine the butter, sugar substitute, egg whites, almond flour and vanilla extract. Blend until smooth and completely combined.
Place the mixture into a piping bag or tool, and pipe 2-2 ½ inch long oval cookie shapes onto a parchment lined baking sheet, and bake for 8-10 minutes until the edges are beginning to brown.
Let the cookies cool completely.
Heat the heavy whipping cream in a pot over medium heat on the stove until just before it begins to boil.
Pour the heavy whipping cream over the Lily’s baking chips in a mixing bowl, and whisk until well combined and completely melted. Let cool.
Add some of the chocolate mixture onto the bottom of one of the cookies, and place another cookie on top to form a sandwich. Place the cookies into the freezer to set for 10-15 minutes before serving.
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