Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.

To make the keto caramel sauce, place butter and sweetener in a small saucepan over medium heat. Keep whisking until the butter and sweetener are well blended and form a smooth pale sauce. Cook it until it reaches a light golden color. This should take 1-2 minutes.

Add the cream and vanilla, and bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and turns golden, about 5 to 10 minutes.

Add the almond flour to the sauce, and mix well. Cook the mixture for a couple of minutes until the almond flour starts changing color.

Let the dough cool until you can work with it, about 5 minutes.

Divide the dough into 6 equal portions and shape them into cookies. Line a cookie sheet with parchment paper, leaving some space between them.

Bake the cookies for 10-12 minutes, until golden brown. Let the cookies cool completely on the baking sheet, as they are very crumbly when warm.

Place the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave for 30 seconds, or until melted, stirring every 10 seconds.

Dip the cookies in the chocolate glaze, and place them back on the baking sheet. You can sprinkle some sea salt on top of the chocolate if you like.

Let the chocolate set, and enjoy your keto salted caramel chocolate cookies!