Step 1

Preheat oven to 350 degrees (F). Line a 9 inch baking dish with parchment.

Step 2

Combine almond flour and erythritol in a food processor and blend. Add butter and blend again until incorporated. Spread mixture evenly into baking dish. Press down to form an even crust.

Step 3

Bake shortbread for 15 minutes or until very light golden brown. Remove and set aside to cool completely.

Step 4

Heat butter, sugar, and condensed milk in a medium sauce pan. Bring the mixture to a boil and stir frequently. Caramel will start to thicken and turn a gold brown after about 10 minutes. Remove from heat and add extracts and salt. Cool slightly and pour over shortbread. Allow time to cool completely before adding final layer.

Step 5

Melt chocolate and butter in a microwave safe bowl in about 10-15 second increments until smooth and melted. Pour melted chocolate over the caramel. Sprinkle with Maldon sea salt, if desired. Chocolate layer will need time to set and cool before serving.

Step 6

Cut into desired size squares and serve.