• Preheat the oven to 350°F. Grease a 9×13-inch baking dish and set it aside.

Make the Cake:

• In a large mixing bowl, combine the almond flour, eggs, sweetener, butter, baking powder, and vanilla extract. Whisk until well combined.
• Pour the batter into the prepared baking dish and smooth it into an even layer.
• Bake until a toothpick inserted in the center comes out clean, about 20-25 minutes.
• Remove the cake from the oven and let it cool in the pan for 10 minutes. Use the end of a wooden spoon to poke holes all over the cake.
• Drizzle 4 tablespoons of the caramel sauce over the cake. Make sure to get it into the holes. Put the cake in the fridge to continue cooling for about 1 hour.

Prepare the Toppings:

• In a large mixing bowl, use a hand mixer to beat the heavy cream until it is stiff. Set aside.
• In a medium-sized mixing bowl, use the hand mixer to beat together the cream cheese and the powdered sweetener until they form a soft and fluffy mixture.
• Scoop the cream cheese mixture out of the bowl and add it to the whipped cream. Use a mixer to whisk the whipped cream and cream cheese together until just combined. The mixture should become thick like frosting.

Assemble the Cake:

• Remove the cake from the refrigerator. Spread the creamy mixture on top of the cake. Use an offset spatula to smooth it out.
• Drizzle the remaining caramel syrup and chocolate syrup over the cake. Sprinkle the nuts and candy pieces on top. Serve cold.