Preheat the oven to 325ºF and line a 9x13 metal baking pan with parchment paper. Lightly grease the parchment.

Prepare the keto caramel sauce, omitting the water, and let cool while preparing the rest of the recipe.

Prepare the coconut flour brownies as directed, but reduce the sweetener to 1/2 cup. Do not make the frosting. Spread the brownie batter evenly in the prepared pan and drizzle the top with about 1/3 of the cooled caramel sauce.

Prepare the keto chocolate chip cookies as directed, except omit the walnuts and reduce the sweetener to 1/2 cup. Hold back some of the chocolate chips. Use your fingers to crumble the cookie dough into small portions and sprinkle it over the top of the brownie batter.

Bake the bars for 18 to 25 minutes, until the brownie batter is just set (the cookie part may still be a little soft). Remove from the oven and sprinkle with the remaining chocolate chips, then let cool completely in the pan.

Lift the bars out carefully by the overhanging edges of parchment. Drizzle with more caramel sauce and cut into 20 bars.