Preheat your oven to 350°F (175°C) and line a baking dish.

In a large mixing bowl, combine almond flour, cocoa powder, and sweetener.

Add melted butter and peanut butter to the dry mixture.

Press the mixture firmly into the prepared baking dish and bake for 10-12 minutes.

In a small saucepan, combine heavy cream, peanut butter, and vanilla extract over low heat.

Pour the caramel filling over the baked crust and let it cool.

Melt the sugar-free dark chocolate in a microwave or double boiler and pour over the cooled bars.

Refrigerate the bars until the chocolate has set, then cut into squares.