Whisk together almond flour, cocoa, xanthan gum, salt, baking soda, and instant coffee. Set aside.

Cream butter with hand mixer. Add monk fruit and mix thoroughly, about 3 minutes.

Add egg and mix until incorporated.

Add half the dry ingredients and mix until combined. Repeat with other half.

Wrap dough in cling wrap and refrigerate at least 1 hour or overnight.

Roll out dough between 2 pieces of parchment paper. (do this in 2 batches as it’s easier to roll) Roll thin, about the thickness of an Oreo. Using a 1 ¾ inch round biscuit cutter cut circles. Place parchment onto a baking sheet and place in freezer for about 10 minutes to firm up a bit, which makes it easier to remove cookies. Using an offset spatula, carefully transfer the circles onto a parchment lined cookie sheet. Repeat with the rest of the dough. (you will have excess dough with each batch…you can either refrigerate and roll out more cookies OR I just freeze for the next time…see ice cream idea below!!)

Chill in freezer for 15 minutes

Heat oven to 350

Bake for 10 minutes. Be careful not to overcook.

Take out and cool on cookie sheet for about 2 minutes. Carefully put cookies on cooling rack. They will be delicate but firm up when cooled.

Finish cooling on cooling rack for 1 hour until completely cool and crisp.

To make vanilla filling, cream butter, vanilla, powdered monk fruit and cream with a hand mixer until it has the consistency of thick frosting.

Using 2 spoons dab a glob of the filling in the center of the bottom side of one cookie and top with another to make a sandwich, slightly pressing to spread the filling. Continue until all are made. Store in freezer. Each cookie is about 2-3 carbs!!!