Preheat oven to 300°F.
Mix almond flour, salt and baking powder with an electric mixer. Add the egg and melted butter and mix until combined thoroughly.
Transfer the dough onto a large piece of parchment paper and flatten into a rough square.
Place another piece of parchment paper on top and roll out to ⅛-inch thick. Remove the top parchment paper.
Place the dough on large baking sheet and bake for 35 minutes, or until lightly browned. Remove from the oven and let cool. Increase oven temperature to 375°F.
While the crust is cooling make the caramel sauce.
Melt the butter in a saucepan over medium heat. Whisk in Swerve sweetener. Bring to a boil for 5 to 7 minutes, stirring constantly until the mixture starts to darken.
Remove from the heat and whisk in the heavy cream and vanilla extract slowly.
Remove the parchment paper from the crust, and place it into a square pan. You may have to break some of the edges.
Pour half of the caramel sauce over the crust, spreading evenly.
Layer the cacao nibs, pecans, and shredded coconut. Drizzle the remaining caramel sauce on top.
Bake for 5 minutes.
Cut into squares and store in an airtight container for up to a week.