1. Preheat the oven to 350 F. Toast the almond flour in a pan on medium low heat, stirring frequently until fragrant and lightly golden brown. Do not burn!

2. In a mixing bowl, combine almond flour, low carb brown sugar, cinnamon, salt, and xanthan gum together and mix well. Add in the melted butter and the egg and mix until everything is evenly combined and moist. Add this to the bottom of a 9x9 inch pan (greased or use foil/ parchment paper) and press it evenly into the bottom. Bake the crust partially in your preheated oven for 10 minutes.

3. Remove from the oven and add the two chocolate bars to the base. Top the mixture with your marshmallows. I prefer to chop the marshmallows up for even coating. If the marshmallows are really sticky, use low carb powdered sweetener on the knife to help prevent this.

4. Bake an additional 10-15 minutes. The top should be lightly golden brown and will be puffed up quite a bit. If you want a more "toasted" look, carefully use a blow torch to slightly darken the top and garnish with some chopped low carb chocolate (optional).

5. Let the bars fully cool to room temperature before cutting them. The chocolate needs to fully set or it will make a huge mess! Use a knife dipped in low carb powdered sweetener to help prevent sticking. Cut into 16 bars and serve.