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In a mixing bowl, combine almond flour, powdered erythritol, melted butter, peanut butter, vanilla extract, and salt. Mix until well combined.
Fold in the sugar-free crispy rice cereal until evenly distributed throughout the mixture.
Line a square baking pan (8×8 inches) with parchment paper, leaving an overhang on the sides. Press the mixture firmly into the pan to form an even base.
Place the pan in the refrigerator and let it chill while you prepare the next layers.
In a small bowl, mix together peanut butter, powdered erythritol, and melted butter until smooth. Spread this mixture over the chilled base layer.
Return the pan to the refrigerator and let it chill while you prepare the chocolate coating.
In a heatproof bowl, melt the sugar-free dark chocolate and coconut oil together. You can use a double boiler or microwave in short bursts, stirring between each burst until fully melted.
Pour the melted chocolate mixture over the peanut butter layer, spreading it evenly to cover the entire surface.
Return the pan to the refrigerator and let it chill for at least 2-3 hours or until the layers are fully set.
Once set, use the parchment paper overhangs to lift the bars from the pan. Place them on a cutting board and cut into desired bar sizes.
Indulge in the rich and satisfying taste of Keto Butterfinger Candy Bars, guilt-free!