Step 1

Preheat the oven to 325ºF and lightly grease a 9-inch square metal baking pan.

Step 2

Whisk together almond flour, sweetener, and salt in a large bowl. Stir in the melted butter until well combined.

Step 3

Press evenly into the bottom of the prepared pan and bake at 325ºF for 10 to 12 minutes, until the edges are just turning golden. Remove and let cool in the pan.

Step 4

In a medium saucepan over medium heat, combine the butter, brown sugar replacement, and allulose. Bring to a boil and cook 2 to 3 minutes, keeping a close eye on it so that it doesn't burn.

Step 5

Remove from heat and add the cream. The mixture will bubble vigorously. Set aside to cool to lukewarm.

Step 6

Once the caramel sauce is cool, whisk in the eggs, vanilla extract, and salt.

Step 7

Scatter the pecans and chocolate chips over the crust and pour the filling overtop. Bake 20 to 25 minutes, until the filling is mostly set but still jiggles slightly when the pan is shaken.

Step 8

Remove and let cool for about 30 minutes before cutting into bars.