- Preheat oven to 325F and line a large baking sheet with a silicone mat. Lightly grease the mat.
- Place the cake mix in a large bowl and whisk in the eggs, butter, almond milk, and vanilla extract. The mixture should be quite thick.
- Use a cookie scoop or a spoon to scoop up about 2 tablespoons at a time and place on the cookie sheet about 3 inches apart (they will spread). Use the heel of your hand to press down into rounds about ½ inch thick. Wet your hand if the mixture is sticking.
- Bake 10 to 15 minutes, until puffed and firm to the touch. Remove and let cool completely on the pan.
In a large bowl, beat the cream cheese and butter together until smooth. Beat in the sweetener until well combined, then beat in the vanilla and whipping cream. Use additional cream if necessary to achieve a spreadable consistency.
Spread the bottom of one cookie with about 1 ½ tbsp of the filling, then place another cookie on top. Repeat with remaining cookies and frosting.
Serving Size 78g
|Total Fat 21g|
|Total Saturated Fat 9g|
|Total Carbs 23g|
|Dietary Fiber 4g|
|Net Carbs: 4g|