In a large mixing bowl, add your coconut flour and almond flour and mix well. Add your melted coconut oil and sugar free syrup. Mix well, until combined. Transfer the batter into the lined pan and spread out evenly. Place in the freezer.
Prepare your caramel. If you make the keto option, heat up your coconut oil, sugar free syrup, and almond butter until the coconut oil has melted. Whisk together very well, until thick and glossy. Remove the shortbread from the freezer and pour the caramel over it. Place back in the freezer.
Melt your chocolate with the coconut oil. Once melted, let sit for several minutes, before pouring over the top of the caramel layer. Spread out evenly, before refrigerating until the chocolate has firmed up.
Slice into bars and enjoy.
* I used a monk fruit sweetened maple syrup. Traditional sugar free maple syrup will NOT work. ** For a keto caramel, heat up 1 cup almond butter, 1 cup keto maple syrup, and 1 cup coconut oil, until warm. Whisk together. ** Use 2 cups for a thick chocolate layer. TO STORE: Place the bars on a plate and cover in plastic wrap. Alternatively, you can store them in a sealable container. These shortbread bars will keep fresh refrigerated for 2 weeks.TO FREEZE: After they have been sliced, wrap them in parchment paper and place them in a ziplock bag. Frozen caramel shortbread bars will keep well for up to 6 months.