1/3 cup pecans (Skip these to reduce carb count further)
1/3 cup unsweetened coconut (Skip these to reduce carb count further)
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 butter vanilla extract and eggs. Once combined, stir in chocolate chips, pecans and coconut. 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.
In a mixing bowl, beat eggs, vanilla, baking powder, and vinegar. Mix in erythritol. Add peanut butter and mix until the mixture is thoroughly combined and dough-like in consistency, occasionally stopping to scrape the sides of a bowl with a rubber spatula. Fold in chocolate chips. Use a 1 inch cookie scoop to form cookie balls, and place on a parchment covered baking sheet. Space cookies at least 1 inch apart, and flatten with the palm of hand. Bake at 350° degrees for 15-20 mins, cookies will become crunchier as they cool.
Preheat oven to 350°F. Prepare a cookie sheet with parchment paper. Combine dry ingredients in mixing bowl. Mix in eggs, carrots, melted butter, sour cream, and vanilla extract. Mix until thoroughly combined. Spoon batter onto cookie sheet using a cookie scoop. Cookies will spread, so space cookies at least two inches apart. Bake for 15-20 minutes. Check the cookies after 15 minutes by flipping one of them over with a metal spatula, they should be slightly golden on the bottom. Let cool, while preparing the icing. Beat softened cream cheese and heavy whipping cream in mixing bowl until smooth. While still mixing, add vanilla and water. Slowly add powdered erythritol. (You can make powdered erythritol by simply pulsing erythritol in Ninja Chopper or food processor). Spread icing over cookies. If desired, sprinkle cookies with chopped walnuts.