Ingredients

1.

Almond flour
0.5 cup
2.

Coconut flour
0.13 cup
3.

Cocoa powder
2 tbsp
4.

Salt
0.13 tsp
5.

Baking powder
0.5 tsp
6.

Raw egg, white
2 large
7.

Cream of tartar
0.25 tsp
8.

Cream Heavy Whipping
0.25 cup
9.

Vanilla extract
0.5 tsp
10.

Powdered Erythritol (Icing Sugar)
1 tsp
11.

Liquid stevia
10 Drop
12.

Cream cheese
2 oz
13.

Cocoa powder
2 tbsp
14.

Almond extract
0.25 tsp
15.

Almonds, sliced
1 g
16.

Slivered Almonds
1 g

Instructions

1.
Make the cookie dough by sifting almond flour, coconut flour, cocoa powder, salt, and baking powder together in a large mixing bowl. Set it aside, then add two room temperature egg whites to a stand mixer. Whip the egg white until frothy, then add the cream of tartar to the stand mixer. Continue whipping until you have stiff peaks. If you want the cookies to have a darker appearance (as photographed), you can mix black food color into the egg whites, but this is optional.
2.
Use a spatula to fold the egg whites into the mixing bowl of dry ingredients. Continue folding gently until the dry ingredients have completely absorbed the egg whites and you have a sticky dough. You can chill the dough in your refrigerator if the dough is extra-sticky. Turn on an oven to preheat to 325 degrees and line a baking sheet with parchment paper. Portion the dough into 4-tablespoon portions, and roll each portion into a ball in your hands. Press each ball into a flat cookie, no more than ½”-thick on the parchment paper.
3.
Bake the tray of cookies for 15-17 minutes. For doneness, the cookies should easily release from the parchment paper and they will have a soft texture with slightly firmer edges. Let the cookies cool entirely before slicing each cookie into halves. Then, set the cookies aside. These will be the “mouth” of the cookie sandwich.
4.
While the cookies are baking, make the cream cheese fluff cookie filling in a clean stand mixer with a whip attachment. Whip cold heavy cream at high speed until a whipped cream forms. Next, whip in vanilla extract, powdered sugar substitute, and liquid stevia. Transfer the whipped cream to a separate bowl and keep it in your refrigerator.
5.
Now, add softened cream cheese to your stand mixer fitted with a paddle attachment. Mix the cream cheese at high speed until the cream cheese is entirely lump-free, smooth, and creamy. Mix cocoa powder and almond extract into the cream cheese on high speed, then turn the speed down lower and mix the whipped cream into the cream cheese. From here, you may mix red food coloring into the cream cheese fluff, but this is optional. Chill the cream cheese fluff in your refrigerator for at least 30 minutes before you use it.
6.
When you’re ready to assemble the cookie sandwiches, fill either a frosting piping bag or a Ziploc bag with the cream cheese fluff. Cut the corner off your bag, and pipe cream cheese fluff on the inside of half of your cookie pieces. Take the unused cookie pieces and arrange them on top of the frosting at an angle, so each pair of cookie pieces meet at a V-shape. For each cookie sandwich, select six sliced almond pieces and two slivered almond pieces to serve as vampire teeth and fangs, respectively. Gently press the almond pieces onto the cream cheese fluff to complete the look of the vampire’s mouth. Serve the cookies while the cream cheese fluff is still chilled, or you can keep the cookie sandwiches in your freezer as a deliciously cold Keto Halloween treat.