In a large bowl, beat the butter and sweetener until smooth.

Add in the vanilla and salt and beat to combine.

Add in the almond flour and mix until well incorporated then use a spatula to smooth it out.

Transfer the dough to a piece of parchment paper and roll into a log.

Wrap it up and let cool in the fridge to harden for one hour In the meantime, let's prepare the caramel!

In a small sauce pot or skillet on medium heat melt the butter or ghee until browned.

Add in cream and sweetener and bring to a simmer.

Reduce heat to medium low and stir occasionally until the sweetener is dissolved and the liquid is thick and sticky and easily coats a spoon inserted in the mix.