Preheat oven to 375F. Cut 2 11×15 inch sheets of parchment paper and set aside.
Prepare base: in a small bowl, whisk together almond flour, arrowroot and salt. Add egg and half of water and stir together to form a dough. Scrape onto one sheet of parchment and place second sheet on top. Roll out into a 9×13 inch rectangle and transfer to a 9×13 inch baking dish. Peel off top sheet of parchment. Bake for 10 minutes until light golden.
Prepare caramel: to a medium saucepan on medium heat, add monk fruit and remaining half of water. Once sweetener has dissolved, increase heat to medium- high and simmer for 8 to 10 minutes until it reaches a light golden color. Turn off the heat and cool for 3 minutes. Carefully whisk in butter, 1 cube at a time. Pour over crust and set aside to cool for 15 minutes, until set.
Prepare chocolate top: bring a small pot of water to a simmer and place cholcate in a heat proof bowl set over top. Add remaining monk fruit sweetener, stirring until chocoalte is melted and sweetener is dissolved. Pour chocolate over top of caramel in baking dish, spreading with a spatula. Sprinkle with pumpkin seeds.
Refrigerate for 40 minutes until full set. Break into pieces and package into containers.