Peanut Butter Caramel Shortbread Bars

For the crust, preheat the oven to 350F. Combine almond flour, butter, erythritol, xanthan gum and stevia in a food processer. Pulse until mixture resembles fine crumbs. Press mixture evenly into the bottom of an 8-inch square pan and bake 15 minutes or until light golden brown. Set aside and let cool.

For the caramel sauce, combine erythritol and agave nectar together in a small saucepan over medium heat. Cook, stirring frequently, until erythritol has dissolved and mixture bubbles, about 5 to 7 minutes. Remove from heat and stir in the cream. Mixture will bubble vigorously. Return to heat and boil one minute, then stir in peanut butter and vanilla extract until smooth. Pour over cooled crust and spread evenly with an offset spatula. Let cool completely.

For the chocolate topping, melt butter together with chopped chocolate and powdered erythritol in a small saucepan over low heat, stirring continuously until smooth. Add cocoa powder and stir until smooth. Stir in vanilla and stevia extract. Pour chocolate over cooled peanut butter filling and spread evenly with an offset spatula. Let set at room temperature for about 1 hour.