In a high powered blender or food processor, combine the eggs, sweetener, and extract of choice. Blend a few seconds to combine. Through the whole in the lid, slowly drizzle in the butter with the blender on low speed.
Once all of the butter is comined, add the almond flour, baking powder, and salt and blend 30 seconds to combine. Let rest to thicken while heating the pizzelle maker.
Preheat the oven to 200F and line several cookie sheets with wire cooling racks.
Heat pizzelle press according to manufacturer's directions. Grease very lightly (if you have a non-stick press, you may only need to grease once at the beginning).
Use one slightly heaping tablespoon for each pizzelle, and place just behind the center of the the flower or waffle pattern (this helps when you close the press because the batter gets pushed forward). It may take you a few tries to get the amount of batter and the placement just right.
Close the lid slowly to allow the batter to spread, then lock the lid in place. Cook until just barely golden brown, about 30 to 60 seconds. You can peek at them and see if they are cooked yet and then reclose the lid.
Use a rubber spatula to remove the pizzelle from press and place in a single layer on the cooling racks. At this point they will be very soft. You cut off any of the edges that went outside of the pizzelle pattern, before they get crisp.
Place the cookie sheets in the oven and let the pizzelle stay inside for 15 to 20 minutes to crisp up.
Repeat with the remaining batter.
Spread 1 keto pizzelle with about 1 ½ tablespoon of keto caramel sauce. Top with another pizzelle. Repeat with remaining cookies and caramel sauce.
These are best served when freshly made, as the caramel sauce can cause the cookies to soften.