Prep the pan. Line a sheet pan with parchment. Set aside. If your almonds are raw, toast them in a 325°F (165°C) oven for 8–10 minutes until fragrant, then cool.

Warm the cream. Gently warm the heavy cream in the microwave or a small saucepan until just lukewarm. This helps prevent the caramel from seizing when you add it.

Make the keto caramel. In a medium saucepan, add butter and allulose. Cook over medium heat, stirring frequently, until the mixture bubbles and turns a light amber color, about 4–6 minutes. It should smell nutty and caramel-like.

Add cream carefully. Reduce heat to low. Slowly whisk in the warm cream. The mixture will bubble. Stir until smooth. Cook 1–2 minutes more until slightly thickened.

Flavor and salt. Remove from heat. Stir in vanilla and fine sea salt. Let it cool for 2–3 minutes to thicken slightly.

Fold in almonds. Add toasted almonds to the caramel and stir to coat evenly. The mixture should be sticky and hold together in scoops.

Form clusters. Using a tablespoon or small cookie scoop, drop mounds onto the parchment, spacing them out. Press gently to compact. Chill in the fridge for 20–25 minutes to set.

Melt the chocolate. In a microwave-safe bowl, combine sugar-free chocolate chips and coconut oil. Heat in 20–30 second bursts, stirring in between, until smooth and glossy. Alternatively, melt over a double boiler.

Dip or drizzle. Dip each chilled cluster into the melted chocolate using a fork, letting excess drip off, then return to the parchment. Or drizzle chocolate over the top for a lighter coating. Sprinkle with flaky salt if desired.

Set and serve. Chill for 15–20 minutes, or until the chocolate is firm. Enjoy straight from the fridge for the snappiest texture.