Place the almond milk, allulose, espresso powder, and vanilla extract in a blender and blend until the allulose is dissolved.
Add the Keto Chow and blend until combined.
Add the heavy cream and blend briefly to combine. If the cream is blended too long, it will start to turn into butter.
Pour the mixture into the ice cream maker and churn according to the manufacturer’s directions.
Meanwhile, microwave the caramel chocolate chips with the coconut oil, stirring in between 30-second bursts until melted.
Transfer the melted chocolate to a shallow dish and cool it to room temperature as quickly as possible.
When the ice cream is done churning, transfer half of it to a freezer safe container and smooth it out.
Pour half of the chocolate mixture over the surface of the ice cream, then repeat with the remaining ice cream and chocolate.
Cover and freeze for at least four hours.