Melt together butter and nut butter in the microwave for 30-60 seconds, or until melted, smooth and creamy.Pour in sliced almonds, low carb sweetener and vanilla. Mix until fully combined.
Spread almond mixture on to a parchment lined baking sheet. Arrange the mixture into a small rectangle.In a small separate bowl melt together the low carb chocolate chips and tsp of butter. You can do this in the microwave in 10 second increments.
Place sheet in fridge for a minimum of 20 minutes, but best for over an hour to set.If keeping in fridge for longer than one hour be sure to wrap tightly to keep fresh.