Preheat the oven to 325F. In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to come together.
Turn out the mixture into an 8x8 baking pan and press firmly into the bottom. Bake about 15 to 18 minutes, until just golden brown. Remove and let cool while preparing the filling.
In a small microwave safe bowl, melt the chocolate and coconut oil in 30 second increments, stirring in between, until melted and smooth. Alternatively, you can melt it double boiler style over a pan of barely simmering water.
Spread about 2/3 of the chocolate mixture over the cooled crust.
In a medium skillet over medium heat, spread the coconut. Stirring frequently, toast until light golden brown. Set aside.
In a large saucepan over medium heat, combine the butter and sweeteners. Cook until melted and then bring to a boil. Boil 3 to 5 minutes, until golden.
Remove from heat and add the cream, vanilla, and salt. The mixture will bubble vigorously, this is normal.
Stir in the toasted coconut. Spread the mixture over the chocolate-covered crust. Let cool completely (about 1 hour), then cut into squares. Gently reheat remaining chocolate mixture and drizzle over the bars.