Preheat oven to 400F. Melt the butter, reserving half for the crust and half for the fudge. Combine almond flour with half of the melted butter.

Add the erythritol and cinnamon and mix together. If using unsalted butter, add a pinch of salt to bring out more flavor.

Mix until smooth and press the dough into the bottom of a baking dish lined with parchment paper. Bake the crust for 10 minutes or until the edges are golden brown. Remove from the oven and let cool.

For the filling, combine the fudge ingredients in a small blender or food processor and blend (alternatively, use a hand mixer). Make sure to scrape down the sides and ensure the ingredients are well combined.

Once the crust is cooled, gently spread the fudge layer all the way up to the sides of the baking dish. Use a spatula to even out the top.

Just before chilling, top the bars off with some chopped low-carb chocolate. Refrigerate overnight or freeze if you want to serve them sooner.

Once chilled, remove the bars by sliding out the parchment paper. Slice and serve!