Preheat your oven to 350°F (175°C).

In a medium bowl, mix almond flour, cocoa powder, and erythritol. Add melted butter and vanilla extract, stirring until well combined.

Spread the mixture into a greased 8x8-inch baking dish, pressing down firmly to create a compact base.

Bake for 15-20 minutes or until edges are lightly golden. Let cool completely.

While the base cools, prepare the sugar-free caramel sauce if making it from scratch.

Pour the sugar-free caramel sauce over the cooled base, spreading it evenly.

Chill in the fridge for about 30 minutes to allow the caramel to set.

Melt the sugar-free chocolate chips in a microwave-safe bowl. Stir until smooth.

Pour the melted chocolate over the cooled caramel layer, spreading evenly.

Chill again for another 30 minutes to set the chocolate before cutting the bars into pieces.