Preheat the oven to 325 degrees F. In a medium bowl, cream the butter, sweetener, Swerve and stevia. Add in the egg. Cream for a few minutes until very fluffy. In a separate bowl mix together the almond flour, coconut flour, baking powder, and salt.

Slowly add in the dry ingredients to the wet and mix until smooth.In between 2 pieces of parchment (greased parchment), roll the dough out into 1/4 in thick dough.

Using circle cut-outs, cut into Samoa cookie shapes.Place cookies about 2 inches apart. Bake in preheated oven for 17-20 minutes or until golden around the edges. Cool completely on the baking sheet before removing from cookie sheet.

COCONUT CARAMEL: Before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. If you don't work fast, the sweetener will burn. Heat butter on high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As soon as it comes to a boil, watch for specks of brown (this is brown butter....SO GOOD on veggies!). Immediately add the natural sweetener and the cream to the pan. Whisk until caramel sauce is smooth.

Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. Stir in dried coconut flakes.

Place 1-2 TBS of this mixture on top of each circle. Set in freezer to set. Meanwhile make the chocolate sauce.

TIP: I always have caramel and chocolate sauce in my fridge; it keeps for quite a while.

CHOCOLATE DRIZZLE: Place the butter and chopped chocolate in a double boiler (or in a heat safe dish over a pot of boiling water). Stir well until just melted (don't burn the chocolate!), add in the cream, and sweetener. Stir until smooth and thick.

Place 1/2 the chocolate in a shallow bowl and dip the bottom of the cookies into the chocolate. Place on parchment paper.

Put the other 1/2 of the chocolate in a small ziplock bag. Cut the corner of the bag and use to pipe stripes over the cookies.