Preheat oven to 350F. Add erythritol, coconut oil, maple syrup, eggs, and Torani Salted Caramel syrup to a bowl.

In a separate bowl, combine almond flour, unsweetened cocoa powder, psyllium husk powder, baking powder, and salt. Mix together well.

Beat the wet ingredients together using a hand mixer until a consistent mixture is formed. Slowly pour the wet ingredients into the dry ingredients while mixing.

Press the batter into a non-stick baking pan, then smooth out the top. Don't worry too much if there are any bits of solidified coconut oil on top; these will melt as the brownies bake.

Bake for 20 minutes.

Remove from the oven. If you'd like, you can sprinkle some sf chocolate chips on top to melt. (Be sure to add them to your macros.) Let cool, then remove from the pan.

Slice and serve.