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Preheat the oven to 325ºF and line two baking sheets with silicone baking mats or parchment paper.
In a medium bowl, whisk together the almond flour, cocoa powder, sweetener, protein powder, baking powder and salt.
Stir in the egg, butter, and vanilla extract until well combined. Add the heavy cream, 1 tablespoon at a time, until the mixture is like a soft cookie dough.
Form the dough into generous 1 inch balls. Place at least 2 inches apart on baking sheets and press down with the heal of your hand to about half an inch thickness. You should get 24 balls.
Bake 12 to 15 minutes, until the cookies have risen and are just firm to the touch. Remove and let cool completely on the pan.
In a large bowl, beat the cream cheese, peanut butter, powdered sweetener, and vanilla extract until smooth. Beat in the whipping cream until well combined.
Add about 1 tablespoon of peanut butter filling on the bottom-side of one chocolate cake. Top with another cake, bottom-side in, pressing gently until it spreads to the edges. Repeat with remaining cookies and filling.