Preheat your oven to 300°F (150°C). In a mixing bowl, combine almond flour, sea salt, a large egg, and melted unsalted butter until a dough forms. Press into an 8-inch skillet, poke holes, then bake for 20 minutes.

For caramel, combine heavy cream, unsalted butter, Swerve brown erythritol, vanilla extract, and salt in a pot. Heat until boiling, then simmer for 5 minutes.

Spread the pecan pieces, shredded coconut, and chocolate chips over the cooled crust. Pour the warm caramel sauce evenly over the toppings.

Return to the oven and bake for an additional 5-7 minutes until chocolate chips melt and toppings brown slightly.

After baking, cool completely in the skillet for about 15 minutes, then transfer to the refrigerator to chill for 30-60 minutes.

Slice into squares and serve.