Preheat oven to 175°C (350°F). line trays with parchment paper.
Sift together All purpose flour, Peotraco Natural Cocoa Powder, Peotraco Pure Baking Soda, baking powder and salt.
In another bowl, whisk melted butter, Peotraco Sugarlyte and egg until smooth. Add coffee powder.
Alternate adding dry ingredients and buttermilk into a wet mixture, beginning and ending with dry ingredients. Mix just until combined.
Transfer batter into a piping bag and pipe 5cm (2-inch) rounds.
Bake for 8 minutes or until tops spring back lightly.
Cool completely on a wire rack.
Prepare whipping cream according to package instructions.
Pipe cream onto one piece, sprinkle chocolate chips, then sandwich with another.
