Ingredients:

• 3/4 cup coconut flour
• 3/4 cup Erythritol
• 1 package sugar-free cheese cake pudding mix
• 1 tsp baking powder
• 1 tsp xanthan gum
• 3/4 cup melted butter
• 1 tsp vanilla extract
• 1/4 tsp caramel extract
• 2-3 eggs
• 1/2 cup Lillys Salted-Caramel chocolate chips
• 1/2 cup pecans (Skip these to reduce carb count further)
• 2 oz softened cream cheese
• 1/8 cup softened butter
• 1/2 cup Swerve powdered sweetener
• 2 tbsp heavy whipping cream
• 1 tsp vanilla

Instructions:

Preheat oven to 350°F. Grease a 9×13 pan. In a mixing bowl, combine all dry ingredients. Heat butter in a small saucepan, stirring until it melts and starts to brown (but not burn) and pour into dry ingredients. Mix in vanilla extract, caramel extract, and eggs. Once combined, stir in chocolate chips and pecans. If desired, reserve some to use as topping. Press cookie dough into prepared pan and bake for 15-20 minutes, until the edges are lightly golden and a toothpick inserted in the center comes out clean. Let cool and slice into 18 bars. Beat together heavy softened cream cheese and butter until smooth. Add powdered sweetener and vanilla. Add heavy whipping cream and beat until smooth. Spread cream cheese frosting over cookies and top with pecans and melted and chocolate drizzle.