Combine butter, erythritol, and salt in a saucepan. Cook over medium heat until temperature reaches 285F. Pour into the prepared pan. then pour over the caramel. Sprinkle chopped almonds on top.
Spray an offset spatula or flat paddle with nonstick spray, and place nearby. Spread 1 1/2 cups of almonds onto a cookie sheet and toast in the oven for 5 to 7 minutes, until they are fragrant and ​light golden. Allow the toasted almonds to cool, then pulse them in a blender or food processor a few times until they are crumbled in small chunks.
Chocolate - Choose a sugar-free milk, semisweet, or dark chocolate that melts easily. 85% dark chocolate can also be used. Toffee is fairly easy to make. If you've ever made any kind of cooked candy before you can make this! First Step: You cook the sweetener, cream, and butter until it is thickened and golden brown.