Optional: Butter, Everything But the Bagel Seasoning, or Sesame Seeds
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 4 rolls. Use your thumb to press a hole into the center of the roll, making a bagel shape. Bake bagels in preheated oven, on a greased baking sheet, for 20 minutes or until lightly golden. If desired, brush the tops of the bagels with butter and sprinkle with Everything But The Bagel Seasoning or sesame seeds.
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.
Melt butter in small sauce pan. Add water, sugar substitute, and spices. Stirring constantly, bring to boil. Reduce heat and add rum. Reheat and serve, topped with sugar free whipped cream and nutmeg. To make your own sugar-free whipped cream, beat heavy whipping cream in mixer until soft peaks form, add sugar substitute and vanilla and beat until stiff peaks are formed.
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.
Beat softened cream cheese in mixer until smooth. Slowly ad heavy whipping cream 1/4 cup at a time, and beat until fluffy, like very heavy whipped cream. Add vanilla extract. Still mixing, slowly add erythritol or sugar substitute of your choice and mix until sugar substitute dissolves and is no longer grainy (taste is the best test for this). Fold in crumbs. Fill ice cream molds (These work great, or get creative with foil) and insert popsicle sticks. (If desired, sprinkle more crumbs into the bottom of the mold before filling or around the popsicle stick as decoration.) Freeze until set, at least 3 hours before serving.