In a mixing bowl combine almond flour, coconut flour, and 1/4 cup of cocoa powder. In another bowl whisk together melted butter, erythritol, and vanilla. Pour butter/sugar mixture into cocoa mixture and mix. Add in chopped walnuts and rum. Mixture should be a dough like consistency. If too dry, add more melted butter. If too wet, add another tablespoon of coconut flour. Shape dough into 1 inch balls and roll in more cocoa powder. Store in an air-tight container in the refrigerator until ready to serve.
Preheat oven to 350°F. Grease a 9×13 pan. In a mixing bowl, combine all dry ingredients. Melt butter and pour into dry ingredients. Mix in vanilla extract, orange peel, and eggs. Once combined, stir in fresh cranberries. Press cookie dough into prepared pan and bake for 30 minutes, until the edges are lightly golden and a toothpick inserted in the center comes out clean. Let cool and slice into 18 bars.
Preheat oven to 350 degrees. Grease three loaf pans and set aside. In a large bowl or mixer, mix together ground beef, almond flour, half and half, eggs, onion, celery, garlic, salt, and pepper. Shape three loaves and place into prepared pans. Make the picante sauce, by whisking together all ingredients until smooth. Spread sauce evenly over uncooked loaves. Bake for 45-60 minutes, or until the internal temperature of the meatloaf reaches 160 degrees.
Beat together peanut butter and butter in mixing bowl. Add vanilla and sugar substitute. Still mixing, add in 3 tbsp coconut flour. If the dough still looks too wet to shape, add in a little more coconut flour. Let dough chill in freezer for 30 minutes before shaping. Roll peanut butter dough into balls, each ball being shaped from about 2 heaping tsps of dough, and place on a wax paper lined cookie sheet. Freeze balls until firm, at least an hour before dipping. Melt chocolate and paraffin in a double boiler, stirring constantly. Dip balls into chocolate using a spoon or a toothpick, letting any excess chocolate drip off before placing back on cookie sheet. If desired, dip balls a second time after cooling for a thicker chocolate coating. Chill Buckeyes in freezer for 5 minutes before storing in an air-tight container in the refrigerator.