Preheat and prep: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Mix dry ingredients: In a medium bowl, whisk 2 cups almond flour, 1/4 cup golden flaxseed meal, 2 tablespoons finely chopped unsweetened shredded coconut (optional), 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1 teaspoon cinnamon, a pinch of nutmeg, and 1/2 teaspoon salt.

Cream the fats and sweetener: In a large bowl, beat 1/2 cup softened unsalted butter with 2 tablespoons coconut oil (optional) and 2/3 cup brown-style keto sweetener until fluffy, about 2 minutes.

Add eggs and flavor: Beat in 2 large eggs, 2 teaspoons vanilla extract, and the optional 1/2 teaspoon molasses. Mix until smooth.

Combine wet and dry: Add the dry mixture to the wet ingredients. Stir until a thick, scoopable dough forms. If it seems too soft, chill for 10 minutes.

Portion the cookies: Scoop tablespoon-sized mounds onto the lined sheets, spacing about 2 inches apart. Lightly flatten with damp fingertips to form uniform rounds.

Bake: Bake 9–11 minutes, until edges are set and centers look slightly underbaked. They’ll firm up as they cool.

Cool completely: Let cookies cool on the sheet for 10 minutes, then transfer to a rack. Don’t rush this step—cool cookies won’t melt the filling.

Make the filling: In a bowl, beat 4 ounces softened cream cheese with 1/4 cup powdered keto sweetener until smooth. Add 1 teaspoon vanilla. Slowly stream in 1/2 cup cold heavy cream and whip until light and fluffy. If needed, add 1–2 teaspoons almond milk to reach a spreadable, marshmallowy consistency.

Assemble: Pair cookies by size. Spread or pipe 1–2 tablespoons of filling onto the bottom of one cookie. Top with its partner and press gently to create a neat sandwich.

Set and serve: Chill the assembled pies for 20–30 minutes to set the filling. Enjoy slightly chilled or at room temperature.