In the bottom of a 9x9 inch baking pan, combine almond flour, chopped pecans, sweetener and butter, tossing to combine well. Press firmly and evenly into bottom of pan.
Bake 10 minutes and then remove and let cool while preparing the filling. Lower oven temperature to 275F.
In a large bowl, beat cream cheese until smooth. Beat in caramel sauce and sweetener until well combined.
Beat in egg, vanilla or caramel extract, and heavy cream until mixture is smooth. Pour over crust. Bake 25 to 35 minutes, or until cheesecake is set but just jiggles slightly in the center. Remove and let cool completely, then refrigerate until firm, about 2 hours.
Cut into 16 bars and drizzle with more caramel sauce. Top each with a pecan half, if desired. Sprinkle with salt.
Serves 16. Each serving has 4.97 g of carbs and 1.45 g of fiber. Total NET CARBS = 3.52 g.Food energy: 237kcal Total fat: 21.47g Calories from fat: 193 Cholesterol: 48mg Carbohydrate: 4.97g Total dietary fiber: 1.45g Protein: 4.27g