Preheat your oven to 350°F (175°C) and line an 8x8-inch pan with parchment paper.

In a mixing bowl, combine blanched almond flour and softened salted butter until a cohesive dough forms. Press the dough evenly into the prepared pan and bake for 12–15 minutes or until golden brown.

Let the shortbread cool completely in the pan.

Melt 1/2 cup of salted butter over low heat in a saucepan. Stir in the granulated allulose until fully dissolved, then add heavy cream and raise the heat. Simmer for 10–15 minutes until thickened.

Let the caramel cool slightly before pouring it over the cooled shortbread.

Refrigerate for 45 minutes to 1 hour until the caramel sets.

Remove the bars from the fridge and lift them out of the pan using the parchment paper. Cut into 20 equal-sized bars.

Melt sugar-free chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip each bar into the melted chocolate until well-coated.

Place the chocolate-covered bars back on parchment paper and allow to harden.