In a food processor add the nuts and process until it's a sticky dough but not a runny butter.

Add the Lakanto and pulse to mix. Then add in the butter and mix until you have a cookie batter. Spoon into a bowl and fold in chips.

Spoon the batter into a ziplock bag and cut out the corner. Use as an icing bag and sqirt a small amount onto a parchment or silicone lined cookie tray. This batch made 74 cookie dough bites for me.

Freeze them for a few hours or over night.

When cookie bites are ready, make the base by adding the cream cheese and Swerve sweetener to a mixing bowl and beat until well combined. Then add in the Torani syrup and mix again.

Finally pour in the heavy cream and vanilla and whip until it's starting to look like whipped cream. You don't want to whip it too much because you want to be able to spoon or pour this into the molds.

Add a couple cookie bites to each popsicle molds and then pour or spoon in the whipped cream mixture. Add a popsicle stick and freeze over night.

** I used a bag of a raw nut mixture that contained walnuts, macadamia nuts and cashews. This is the information I used in my nutritional calculations. If you have to pick one nut to use, tray the walnuts or macadamias as they have less carbs.