Preheat oven to 350º Fahrenheit. Line a 9" X 9" baking dish with parchment paper. Set up a double-boiler. I use a medium to large saucepan with about 2 inches of water in it. For the top part of the double boiler, I use a large stainless steel mixing bowl.
Over high heat bring the water in the bottom part of the double-boiler to a simmer. Turn heat to low. Place chocolate and butter in the top part of the double boiler and place the over the simmering water. Melt, stirring occasionally. Be sure to protect your hands and arm from any escaping steam. I use a silicone oven mitten for this purpose.
Once melted, remove the top of the double boiler from the simmering water and allow to cool slightly while you go on to the next step.
In a medium mixing bowl combine the almond flour, sweetener, baking soda, xanthan gum and salt. Whisk together until no longer lumpy.
Add the vanilla extract and eggs into the slightly cooled chocolate mixture. Whisk thoroughly. Add the mixture of dry ingredients and stir until smooth. Stir in 1/2 cup of the chopped pecans, reserving 1/2 cup for later.
Transfer batter to the prepared baking dish and spread batter evenly. Bake in preheated oven for 24-29 minutes. When done, there should be some resistance when the top of the brownies are pressed with a finger, but the top does not spring back. In my oven, this takes about 26 minutes. Place pan on rack to cool.
While the brownies are baking, make the caramel sauce. Stir nuts into the caramel sauce.
Serve brownies warm with warm caramel sauce spooned over top.
Serving size: 1/16th of the recipe (includes 1/16th of the caramel sauce)
Fat (g): 21
Carbs (g): 4
Fiber (g): 3
Protein (g): 3
Net Carbs (g): 1