Combine water, Swerve Sweetener and xylitol in a heavy saucepan over medium heat.
Stir until Swerve and xylitol dissolve. Bring to a boil and cook without stirring 7 to 9 minutes, until mixture begins to darken in colour. Mixture may smoke slightly.
Remove from heat and stir in whipping cream, butter, vanilla and kosher salt. Mixture may bubble vigorously.
Sprinkle with xanthan gum and whisk in quickly to combine (if you get any lumps, use a hand blender to smooth them out). Set caramel sauce aside.
Preheat oven to 325F and grease an 8x8 square baking pan.
In a medium bowl, whisk together almond flour, chopped pecans, Swerve and salt.
In a large bowl, beat butter, eggs and 2 tablespoon caramel sauce until smooth. Beat in almond flour mixture until just combined. Stir in chopped chocolate.
Spread batter in prepared baking pan. Pour caramel sauce over and swirl with a knife.
Bake 20 minutes, until edges are golden brown and center is no longer jiggly. Let cool completely and then refrigerate 1 hour to set.
Sprinkle with kosher salt (optional).
Notes
Serves 16. Each serving has 5 g of carbs and 2 g of fiber. Total NET CARBS = 3 g.234 Calories; 23g Fat (84.7% calories from fat); 4g Protein; 5g Carbohydrate; 2g Dietary Fiber; 56mg Cholesterol; 204mg Sodium.