Melt the coconut cream, coconut oil and sweetener in a saucepan. Bring to the boil and then reduce the heat to medium. Let the mixture bubble away, stirring regularly, until it thickens and has reduced by half (about 10-15 minutes). Let the caramel cool for 10-15 minutes.
While the caramel is cooking, make the almond flour base. Place all the ingredients in a mixing bowl and stir together. Line a small baking tray (24cm x 16cm) with greaseproof paper. Press the mix firmly into the tray.
Then pour the cooled caramel over the base and spread with a spatula. Place in the freezer for 10 minutes whilst you make the chocolate layer.
Melt the chocolate and coconut oil in a heatproof bowl over a pan of boiling water (bain marie) or in the microwave. Pour on top of the caramel layer and place in the freezer for an hour or until fully set.
Remove from pan. Grease or wet a sharp knife and slice into squares.
Net carbs: 4.5g for 12 slices (or 3.4g net carbs for 16 slices)circa 30g per square/slice***I tested the caramel with both allulose and golden erythritol. Allulose caramel stays completely smooth (as seen in the pics). The erythritol re-crystallises and turns the caramel slightly grainy, but nevertheless delicious.Choose whichever is available in your country. I've linked to allulose on Amazon US in the ingredients above. In the UK and Europe you can buy it from Mydietshop.*** As for the amount of sweetener, choose according to your sweet tooth. The erythritol caramel worked fine for me with ¼ cup / 50g. The allulose sweetener was great at ½ cup. Note: I used 1 tbsp of coconut oil for the chocolate layer in the images. This resulted in a crunchy chocolate topping. That's why I increased the amount of coconut oil to 2 tbsp in the recipe card (and for my second try). This way, your chocolate won't crack when you slice the bars. Use the coconut cream from a can. If you can only get hold of coconut milk in a can, place it in the fridge before opening so the cream splits from the liquid. Use only the firm part