Add cocoa powder, erythritol, vanilla, heavy whipping cream and water to a medium saucepan. Whisk on medium heat until the cocoa powder and the erythritol have dissolved and the mixture is hot. Whisk in xanthan gum and 1 TBSP butter. Pour over keto Buttermilk Biscuits halves, and top each with a pad of butter.
Preheat oven to 450° degrees. Prepare a large baking sheet with parchment. Slice biscuits in half. Generously butter each biscuit half and place on prepared cookie sheet. Sprinkle a spoon of Erythritol on each biscuit half and top with cinnamon. Bake in preheated oven for 5-10 minutes or until sweetener is bubbling and the edges of biscuits are golden brown. Broil for a minute if desired, for crispier biscuits (but watch carefully to prevent burning.)
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.
Cut the stems off of two small tomatoes and add to a small sauce pan. Cover with one cup of water. Add seeded jalapenos and tomato chicken bouillon. Cook at medium heat until tomato skins begin to wrinkle. Remove from heat. Remove tomatoes, jalepenos, and 3/4 cup of liquid and place in refrigerator to cool. Meanwhile, in a deep pan, heat 1/2 cup oil over medium-high heat. Using scissors, cut tortillas into six triangles. Fry tortillas in oil, occasionally flipping with metal tongs, until golden brown on both sides. Place on a paper towel lined baking sheet to cool. Add cooled tomato mixture to a food processor or Ninja Chopper. Add garlic, onion, salt, hot chili paste, and 3 tablespoons cilantro leaves. Process until smooth. Fry eggs over easy, and season with salt and pepper. Reheat tomato mixture in microwave or over the stove. Plate chips and drizzle with tomato sauce. Top with fresco cheese, cilantro leaves, and a fried egg.
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.