In a mixing bowl, combine the almond butter, coconut flour, powdered erythritol, heavy cream, and vanilla extract. Mix well until a thick dough forms. If the mixture is too sticky, add a little more coconut flour. Press the mixture evenly into a parchment-lined loaf pan and smooth it out with a spatula. Place the pan in the freezer to firm up while you prepare the caramel layer.

In a small saucepan over medium-low heat, melt the butter. Stir in the heavy cream, keto-friendly sweetener, and vanilla extract. Cook while stirring constantly until the mixture thickens and turns a golden caramel color, which takes about 5–7 minutes. Remove from heat and let it cool slightly before pouring.

Take the nougat layer out of the freezer and evenly pour the caramel over it. Sprinkle the chopped peanuts on top and gently press them into the caramel so they stick. Return the pan to the freezer for about 30 minutes or until the caramel is firm.

In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil. Microwave in 20-second intervals, stirring in between, until the chocolate is fully melted and smooth.

Remove the frozen nougat and caramel block from the pan and cut it into bar-sized pieces. Using a fork, dip each bar into the melted chocolate, ensuring it’s fully coated. Let the excess chocolate drip off before placing it on a parchment-lined tray.

Place the chocolate-coated bars back in the freezer for 10–15 minutes to set. Once firm, enjoy immediately or store for later.