Preheat the oven to 350°F (175°C).
In a bowl, mix almond flour, melted butter, and erythritol.
Press the mixture into a lined baking dish.
Bake for 10–12 minutes until golden brown.
While the base cools, prepare the caramel filling.
In a saucepan, combine almond butter, heavy cream, and vanilla extract over medium heat.
Pour the caramel mixture on top of the cooled crust.
Chill the bars in the fridge for at least 30 minutes.
Melt the sugar-free chocolate chips with coconut oil.
Once the bars are set, cut them into pieces and dip in chocolate.
Place the bars on parchment paper to cool and set.
