In large saucepan over medium heat, melt butter, then add erythritol and salt.
Mix to blend all ingredients.
Add cinnamon and heavy whipping cream.
Blend again to combine all ingredients.
Add 1 cup of almonds and 2 cups of Lily's chocolate chips.
Blend until chips have melted and you have a smooth consistency.
Spread out on a parchment lined baking sheet and refrigerate for an hour.
Cut into 32 pieces and store in fridge.
Enjoy!