Preheat the oven to 350 F. Grease a 9X9" pan and place a piece of parchment in the pan if desired.

In a mixing bowl, combine the softened cream cheese, butter, low carb sweetener, and cocoa powder.

Next, mix in the eggs one at a time. Then mix in the remaining dry ingredients (almond flour, baking powder, and xanthan gum).

Once thoroughly mixed, pour the batter into the 9X9" pan. Spread the batter evenly throughout the pan and bake for 20-25 minutes. Chocolate based baked goods are harder to determine when fully cooked, so use a toothpick to check the center and do not over bake! If you use an 8x8" or a glass baking dish, you may have to add additional baking time. Remove the brownies and let them fully cool before adding the caramel

While they are cooling, make the Keto Caramel Sauce recipe. Once it's cooked allow it to set a bin in a bowl or jar, stir as needed. Once the brownies are almost cool, pour the caramel sauce over the top.

Add the chopped pecans over the top of the caramel immediately after it is added t the brownies. Then melt some of the low carb chocolate (or dark chocolate) and drizzle it over the top. Let the chocolate set fully before slicing into 16 bars.