Preheat oven to 275F and line 2 baking sheets with parchment paper.
Whisk almond flour, sweetener, baking powder and salt together in a large bowl. Stir in egg, butter, maple extract and stevia extract until dough comes together.
Turn dough out onto a large piece of parchment paper and pat into a rough rectangle. Top with another piece of parchment.
Roll dough out to about ⅛ inch thickness. Using a 2-inch maple leaf cookie cutter (or whatever shape you prefer) to cut out as many shapes as possible. Dough can be re-rolled multiple times to get more cookies.
Place half the cookies face up and half face down on the prepared baking sheet (if your cookie cutter is slightly irregular, this allows you to match them up properly after they are baked).
Bake about 20 minutes, until light golden brown and firm to the touch. Watch them carefully, they can easily get too dark.
Remove from oven and let cool completely.
For the filling:
Beat butter and powdered sweetener together in a medium bowl until smooth. Beat in cream and maple extract to achieve a spreadable consistency.
To assemble, take one cookie and spread the backside with about a teaspoon of filling. Top with another cookie, backside towards the filling.
Serves 12 (2 cookies per serving). Each serving has 4 g of carbs and 2 g of fiber. Total NET CARBS = 2g.176 Calories; 17g Fat (80.5% calories from fat); 5g Protein; 4g Carbohydrate; 2g Dietary Fiber; 37mg Cholesterol; 155mg Sodium.