Preheat the oven to 325℉. Oil an 8.5 x 4-inch glass loaf pan and line it with tin foil or parchment paper, leaving enough overhang on the long sides to create handles to lift the finished bars out later.

To make the shortbread, combine the Keto Chow, almond flour, and erythritol in a mixing bowl and cut in the butter until a firm dough is formed.

Press the dough into the bottom of the pan and bake for 20-25 minutes, or until it is firm and golden around the edges. The center may still look slightly soft, but it will set as it cools.

While the shortbread layer cools, make the caramel. Place the butter and the allulose in a nonstick skillet or small saucepan over medium-low heat and cook, stirring occasionally until they melt together, turn golden, and look smooth and glossy.

Remove from the heat and stir in the warm cream. The mixture will be extremely hot, so be careful.

Place it back over the heat and cook for another two to three minutes.

Allow the caramel to cool for a few minutes, then pour it over the shortbread; spread it to the edges as evenly as possible.

Refrigerate to set for at least two hours.

When the caramel is set, gently heat the chocolate in the microwave or over a double boiler, until it is melted and smooth. Don’t overheat it or it won’t look smooth and glossy.

Spread the melted chocolate over the cold caramel, smoothing to the edges of the pan.

Return the pan to the refrigerator to set for at least one hour.

To serve, allow the chocolate to come to room temperature for about 20 minutes. If the chocolate is too cold, it will crush the layers underneath when the bars are cut.

Use the tin foil or parchment paper to lift the shortbread out of the pan.

Use a large, sharp knife to cut 16 slices, wiping the knife between cuts to keep the bars looking neat.

Store bars in an airtight container in the refrigerator for up to two weeks.