Cookies:
1 cup butter
3/4 cup Truvia (or Erythritol and 1 tsp stevia glycerite)
1 TBS molasses or Yacon Syrup
1 tsp vanilla
2 eggs
1 1/4 cups blanched almond flour
1/2 cup vanilla whey (Jay Robb)
1/2 tsp Celtic sea salt
1 tsp baking soda
1/8 tsp cinnamon
1 1/2 cups vanilla whey crisps

Creme Filling
2 cups cream cheese, softened
1/2 cup butter, softened
1/4 cup vanilla almond milk OR Walden Farms Marshmallow Fluff
1/3 cup Truvia (or Erythritol and 1 tsp stevia glycerite)
1/2 tsp vanilla
1/2 tsp Celtic sea salt

Preheat oven to 350 degrees. In a large bowl, cream together butter, sweeteners, molasses, vanilla, and eggs. In a separate bowl combine the almond flour, whey, salt, baking soda, and cinnamon. Combine the dry ingredients with the wet ingredients. Mix in the whey crisps. Drop dough by tablespoonfuls onto an ungreased baking sheet.
Bake for 10 to 12 minutes, or until cookies are just starting to darken around the edges. They will still appear moist in the center. Be careful not to overcook – when cooled, the cookies should be soft and chewy.

While the cookies bake, prepare the filling. Combine the ingredients and mix well with an electric mixer on high speed until fluffy. This mixture will thicken up after it sets. I make this ahead of time and let it sit in my fridge overnight.

Assemble each creme pie by spreading the filling over one side of a cookie (the flat side) and press another cookie on top, making a sandwich. Repeat for the remaining cookies and filling. Makes 1 dozen Large creme pies.