Step 1

In a medium saucepan over medium heat, combine the allulose and Swerve. Cook until the sweeteners have melted. Allow to come to a boil, then reduce the heat to medium low and cook until caramelized and amber, about 3 minutes.

Step 2

Remove from the heat and stir in the butter and the cream. The mixture will bubble vigorously; this is normal. Stir in the vanilla and salt. Let cool while preparing brownies.

Step 3

Lightly grease the insert of a 6 quart slow cooker. In a large bowl, whisk together the butter, sweeteners, eggs, and vanilla extract.

Step 4

Add the almond flour, cocoa powder, baking powder, and salt and whisk until well combined. Stir in the water or coffee a tablespoon at a time to thin out the batter (it should be a thick but pourable batter).

Step 5

Pour the batter into the prepared slow cooker and sprinkle the top with the chopped pecans. Drizzle about 2/3 of the caramel sauce over the brownie batter.

Step 6

Cover the top of the slow cooker with a sheet of paper towel to absorb excess moisture. Set the lid over the paper towel.

Step 7

Cook on low for 2 to 3 hours - less for a gooier consistency, more for a firmer consistency.

Step 8

Serve with the remaining caramel sauce to drizzle over (you may need to warm it gently to make it more liquid again).