Beat the egg whites with the salt until stiff peaks form.

Gently fold the meringue with the almond flour, sweetener, and vanilla extract.

Preheat the oven to 320°F (160°C) for 15 minutes.

Place the entire mixture in a piping bag.

Shape 30 contractors on a baking sheet lined with parchment paper. Place half an almond on 15 of the contractors.

Bake for 20 minutes until they turn golden.

Let them cool completely on the baking sheet.

For the filling, beat the cream cheese, heavy cream, sweetener, and vanilla extract with a mixer.

Chill the filling in the refrigerator for at least 1 hour until well set.

Once the contractors are completely cool, I can sandwich two contractors with the cream.

Return to the refrigerator to set.