Preheat your oven to 325F. Line an 8x8 baking pan with parchment paper, leaving overhang on two sides. Combine the almond flour, melted butter, powdered erythritol, and salt. Press firmly and evenly into the bottom of the pan. Bake for 10 minutes until lightly golden.
Beat the softened cream cheese and powdered erythritol on medium speed until smooth and creamy, about 3 minutes. Add the eggs one at a time, mixing on low speed after each. Stir in the sour cream and vanilla extract until combined.
Pour the cheesecake batter over the par-baked crust and smooth the top. Bake for 30 to 35 minutes until the edges are set and the center has just a slight jiggle. Turn off the oven, crack the door open, and let it cool inside for 30 minutes. Then refrigerate for at least 3 hours until completely chilled.
Make the caramel topping by melting the butter and golden monk fruit sweetener in a saucepan over medium heat. Stir for 2 to 3 minutes until it bubbles and turns a deeper golden color.
Carefully add the heavy whipping cream, salt, and vanilla extract. Stir for another 2 minutes until the sauce thickens slightly. Remove from heat and let cool for 10 minutes. Drizzle the caramel sauce over the chilled cheesecake. Scatter the chopped roasted peanuts generously over the top, pressing them gently into the caramel.
Drizzle the melted sugar-free dark chocolate in thin lines over the bars. Refrigerate for another 30 minutes until the toppings are set. Lift out using the parchment overhang and slice into bars.
