Preheat your oven to 350°F (175°C).
In a mixing bowl, combine almond flour, coconut flour, cocoa powder, and erythritol.
Melt the butter, and then mix it with almond milk and vanilla extract.
Stir the melted mixture into the dry ingredients until a dough forms.
Press the dough evenly into a greased 9x9-inch baking dish.
Bake for 15-20 minutes until golden brown.
Allow the baked base to cool completely in the pan.
Spread the sugar-free caramel sauce over the cooled base evenly.
Melt the sugar-free chocolate chips and pour them over the caramel layer.
Cool the assembled bars in the refrigerator for at least an hour.
