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.
Mix heavy whipping cream with sugar substitute, rum extract, and nutmeg. Mix just until combined, but do not beat or you will turn the creamer into whipped cream. Store creamer in refrigerator. Add 2-4 tbsp of creamer to your morning cup of coffee for a festive start to your day!
Preheat over to 400°F. Peel jicama and chop into fry- size strips. Place jicama pieces in a saucepan and cover with water. Bring to boil, and boil for 10-15 minutes until no longer crunchy. Remove from heat and strain. Spread fries on cookie paper towel lined cookie sheet and pat dry. In a large bowl, toss fries with vegetable oil, salt, and spices. Spread fries out on a parchment covered cookie sheet and season with pepper and additional salt if desired. Bake for 45-60 minutes until fries reach desired crispness, stirring every 15-20 minutes. Top with cheddar cheese, green onions, pre-cooked bacon, and sour cream.
Preheat oven to 400° F. Melt mozzarella cheese and cream cheese together in microwave, stirring occasionally until completely melted. Whisk together 2 eggs, baking powder, vinegar, and buttermilk. Pour egg mixture into cheese mixture and stir a couple times before adding almond flour. Knead the dough with hands until well incorporated. Alternatively, pulse a few times in food processor. The dough should be smooth and fairly elastic (not two-toned) when done. Divide dough into 6 rolls. Lay a piece of parchment on your countertop or cooking surface. Spray parchment with Pam. Roll dough balls against greased parchment using your palm and fingers to make a 12 inch long rope. Bring the rope ends together and cross to make a pretzel shape, gently pressing the ends down on the base of the pretzel loop. Bake pretzels in preheated oven, on a greased baking sheet, for 15-20 minutes or until lightly golden. Brush the tops of the pretzels with butter and sprinkle with kosher salt. Serve with mustard or cheese sauce. To make cheese sauce, add cheeses, whipping cream, and butter to a microwave safe dish. Microwave until completely melted, stirring every 30 seconds until smooth and combined.
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.