Preheat oven to 350 degrees. Line a 9 x 5-inch loaf pan with parchment paper. Set aside
Sift the coconut flour, brown sugar sweetener and baking powder into a large mixing bowl until there are no lumps. Stir in the crushed pork rinds until fully combined
Stir in the melted butter until all the dry ingredients until all the dry ingredients are moist. Scoop out 1/4 cup of the mixture and set it aside. Press the remaining mixture evenly into the bottom of the prepared loaf pan.
Place into preheated oven and bake at 350 degrees for 10 minutes to firm up the base. Remove from the oven and immediately sprinkle the chocolate chips evenly over the base
Sprinkle chopped nuts evenly over the chip. Spread the caramel sauce evenly over the nuts. Take the set aside pork rind mixture and sprinkle it evenly over the caramel sauce. Make sure all of the caramel mixture is fully covered with the pork rind mixture. If needed crush up more pork rinds
Place back into preheated oven and bake 15 to 20 minutes until golden. Remove and allow to cool in pan for 30 minutes
After 30 minutes use a butter knife and loosen the slab from the sides of the pan. Place in the freezer for 20 minutes or until completely cooled
Remove from freezer. Use butter knife and loosen sides again. Grasp the overhanging paper and transfer to a cutting surface. Cut into 1 x 1-inch cubes. Store leftover in the refrigerator up to 1 week