Preheat the oven to 350 degrees. Grease a 9×13 baking dish and set it aside.

Combine all ingredients for the cake in a mixer. Whisk until well combined.

Pour batter into the baking dish and smooth into an even layer.

Bake for 20-25M until a toothpick comes out clean.

Remove from the oven and let cool for 10 minutes. Use the end of a wooden spoon to poke holes all over the cake.

Drizzle 4 tbsp of the caramel sauce over the cake. Make sure to get it into the holes. Put the cake in the fridge to continue cooling.

Use a hand mixer to beat heavy cream until it is stiff. Set aside.

Use the hand mixer to beat cream cheese and 3/4 cup powdered sweetener so it is soft and fluffy.

Scoop the cream cheese mixture out of the bowl and add to the whipped cream. Use a mixer to whisk whipped cream and cream cheese together until just combined. It should become thick like frosting.

Remove the cake from the refrigerator and spread the whipped cream mixture on top. Use an offset spatula to smooth.

Drizzle remaining caramel syrup and chocolate syrup on top. Sprinkle nuts and candy pieces on top.

Store in the refrigerator covered for up to 1 week.