Preheat oven to 250 degrees. In a bowl, whisk together melted butter, worcester sauce, seasoning salt, garlic, and onion powder. Spread mixed nuts on large cookie sheet, and drizzle with butter mixture. Stir with spatula until nuts are evenly coated. Bake for 45 minutes to an hour, until toasted. Check and stir nuts every 15 minutes to prevent burning and ensure an even bake. Let cool and store in airtight container.
Cut chestnuts in half. Wrap a half piece of bacon around each chestnut half, and insert a tooth pick to hold the bacon in place. Place chestnuts in a baking pan. Make a marinade of soy sauce and sugar substitute and pour over chestnuts. Let chill for 4 hours, basting marinade over bacon again halfway through. Broil for 10 minutes, or bake at 375°F until bacon reaches desired crispness, draining off excess grease after 15 minutes.
Melt coconut oil in a microwave safe bowl. Add 1 cup sugar substitute and cocoa powder and whisk until dissolved. Set half the chocolate mixture aside, and divide into ice-cube trays or candy molds. Freeze until the top is firm. Meanwhile, blend cream cheese, 1/2 cup sugar substitute, and softened butter until well combined. Mixing continuously, add xanthan gum. Divide mixture in half, adding maple extract to one half and almond extract to the other. Use food coloring to distinguish flavors if desired. Spoon filling onto frozen chocolates, and top with walnut halves. Spoon remaining chocolate mixture over the top of the filling and freeze until firm, about 3 hours. Store in an air-tight container in the refrigerator.
Disclaimer: Nutrition is approximate. Sugar substitute and optional walnuts not included in calculation