Prepare the Brownie Base: Preheat your oven to 350°F (175°C). Grease or line a baking dish with parchment paper.

In a mixing bowl, combine almond flour, cocoa powder, erythritol, and salt.

Stir in melted butter, eggs, and vanilla extract until well combined.

Pour the batter into the prepared baking dish and spread it evenly.

Bake the Brownies: Bake in the preheated oven for 15-20 minutes, or until the edges are set but the center is still slightly gooey.

Remove from the oven and let the brownies cool completely.

Prepare the Caramel Layer: In a saucepan, heat heavy cream and unsalted butter over medium heat until melted.

Stir in erythritol, vanilla extract, and a pinch of salt.

Cook, stirring constantly, until the mixture thickens and turns golden brown.

Remove from heat and stir in chopped peanuts or almonds, if using.

Let the caramel cool slightly.

Spread the cooled caramel layer evenly over the cooled brownie base.

In a microwave-safe bowl, combine chopped sugar-free chocolate and coconut oil.

Microwave in 30-second intervals, stirring between each interval, until melted and smooth.

Drizzle the melted chocolate over the caramel layer.

Place the brownies in the refrigerator for at least 1 hour to set the layers.

Once set, cut into squares and serve.