Preheat your oven to 300°F (150°C) and gather an 8-inch skillet. In a mixing bowl, combine almond flour, sea salt, a beaten egg, and melted unsalted butter until a dough forms. Press this dough evenly into the prepared skillet, ensuring a smooth base. Poke holes with a fork to prevent bubbling, then bake for 20 minutes until golden brown and slightly firm.

While the crust bakes, prepare your caramel sauce. In a tall pot over medium heat, whisk together heavy cream, unsalted butter, erythritol, vanilla extract, and a pinch of salt. Bring the mixture to a gentle boil while continuously stirring. Allow it to boil for about 5 minutes until it thickens to a syrupy consistency, turning a lovely caramel color, but be cautious not to burn it.

Once the crust is done baking and slightly cooled, it’s time to build your Keto Magic Bars. Evenly sprinkle Lily’s dark chocolate chips, pecan pieces, and unsweetened shredded coconut over the crust, creating a rustic texture.

Immediately pour the hot caramel sauce over the assembled toppings, ensuring an even distribution. Return the skillet to the oven and bake for an additional 5–7 minutes.

After baking, remove the skillet from the oven and allow it to cool at room temperature. Chill for 30–60 minutes, ensuring the bars set properly.

Once chilled, use a sharp knife to cut them into squares or rectangles, enjoying the delightful layers of crust, toppings, and caramel.