Mix all the ingredients together. Press into a square baking dish that has been lined with baking parchment.
Bake at 180C/350F for 10 minutes, or until golden. Remove from the oven and allow to cool.
Salted Sugar-Free Caramel Filling
In a saucepan, add all the ingredients and melt on a low heat and mix with a hand whisk until the caramel is lump free.
Remove from the stove top and allow to cool. Then pour the cooled caramel on top of the cooled almond base. Pop in the refrigerator.
Gently melt the butter and 90% chocolate together. Do not boil and do not allow to overheat. Remove from the heat and allow to cool before pouring it over the cooled caramel filling.
Set in the fridge then cut into squares. I managed to cut mine in 6x6 = 36 squares. Trust me, you don't need much of this keto treat to satisfy.
Some readers have reported their caramel sauce separates with a butter layer on top of the sour cream. Always remember to cool the caramel BEFORE pouring onto the cooked base. If it looks like it is separating, keep the sauce in the fridge and stir until the layers mix back together again.