Line a 9x5 loaf pan with parchment paper.
In a small bowl, whisk together your almond flour, powdered monkfruit/erythritol sweetener, cinnamon and salt.
Add the melted butter and stir until a dry crumbly mixture is formed.
Pour this mixture into your loaf pan and press it evenly over the bottom to form your crust.
Place the loaf pan in the fridge while you follow step 6.
Scrape your container of Z-mellow into a microwave safe bowl and microwave for ~15-20s or until melted enough to be easily spread.
Remove your crust from the fridge and spread the marshmallow fluff evenly over top of it.
Place your pan in a freezer while you follow step 9 (fridge will also do, just give it an extra 5min to set).
In a small bowl, mix together your topping ingredients including, 3 tbsp almond flour, 1 tsp melted butter, 1 tsp powdered monkfruit/erythritol sweetener and a pinch of cinnamon. Set aside.
In another microwavable bowl, add your chocolate chips and coconut oil and microwave in 30s increments, stirring in-between until melted (~45s-1min).
Once melted, let the chocolate cool just slightly before spreading it over-top of the chilled marshmallow fluff layer.
Once you've got your chocolate evenly spread over the marshmallow fluff layer, you can sprinkle your topping you made earlier.
Place the loaf pan back in the fridge to set for at least an hour.
Slice into squares using a sharp knife dipped in very hot water and wiped with paper towel between each slice. Serve chilled or microwave for a few seconds and eat with a spoon for a melty gooey treat! Enjoy your Keto No Bake S'mores Bars!