To make the caramel: Melt the butter in a large saucepan. (The process takes longer if you use a small saucepan).

Add the Erythritol and simmer gently on a low heat for 3 to 4 minutes until it begins to turn golden brown.

Pour the cream into the pan and simmer for 7 to 10 minutes until the colour darkens and the consistency is thick enough to coat the back of a spoon.

Remove from heat and stir in the vanilla essence.

Leave to cool in the refrigerator for at least 45 minutes.

To make the brownies: Preheat oven to 180°C and line a 9 x 9 square baking pan.

Melt the butter then stir in the Erythritol and Cocoa.

Whisk the eggs into the mixture until just combined.

Mix in the Almond Flour without over mixing. (Over mixing will make the consistency cakey)

Bake for 20 minutes and the allow to cool completely.

Spread the Caramel over the top of the brownie and sprinkle chopped walnuts over the top.