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1/2 cup almond flour

1 egg white

1 heaped TBSP cocoa powder

Sweetener (I used Nustevia)

1/2 tsp baking powder

dash of vanilla

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1 1/2 cup Choco Pudding (THM pg. 366) made before hand

2 oz cream cheese, softened

2 TBSP butter, softened

1/4 cup heavy cream

 

Preheat oven to 325 degrees. Mix the first 6 ingredients together well, using however much sweetener that suits your taste. I used at least 4 shakes of nustevia. Roll the dough out to be about 1/4″ thin or so on a parchment papered cookie sheet. Bake for 11 minutes. Let cool.

 

Blend cream cheese and butter well. Add Choco Pudding and mix it in good, too. In another bowl, whip cream with some sweetener until it is thick. Crumble your cookie into the pudding mixture and fold it in with the whipped cream. Chill and serve.

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