Make the caramel sauce as specified in the recipe post. Then at the end of making it, stir in 1 tsp arrowroot starch or cornstarch. Pour it into a small cup or bowl and set it aside to cool.
Pre-heat your oven to 325*F.
In a bowl, whisk together the almond flour, coconut flour, arrowroot starch, xanthan gum, baking powder and salt. Set aside.
In a large bowl, add the butter and monkfruit sweetener and cream together until light and fluffy.
Add the sour cream and vanilla and blend again until smooth.
Add the dry ingredients to the wet and stir until a thick dough forms.
Press 2/3 of this dough into the bottom of a greased 8x8 inch pan. Reserve the other 1/3 of the dough, cover and refrigerate.
Bake the crust for ~20min (until golden brown around the edges) then remove it. Give your caramel sauce a quick stir, then pour it over the top of the crust using a spatula to spread it out evenly.
Crumble the remaining shortbread dough over the top of the caramel sauce and then bake for ~15 more minutes or until the crumble top is ever so slightly browned.
Let the bars set until fully cooled before slicing into pieces. (I like to refrigerate mine overnight OR freeze for 1-2 hours to make slicing easy). Enjoy your Keto Salted Caramel Bars!