Making the sugar free caramel cheesecake crust

First, start by preheating the oven to 180 degrees. Then mix the almond flour, coconut flour, Steviala Kristal Sweet, cinnamon and salt in a mixing bowl. Then add the butter in cubes and knead it into a smooth dough. Next, you spray a 15 cm springform pan. Then divide the dough in the bottom of the springform. Place the springform pan in the oven for 20 to 25 minutes. Next, lower the oven temperature to 150 degrees and bake the pie crust for another 10 minutes. This makes it a nice crispy pie crust. Then let the bottom cool completely.

Making the sugar free caramel cheesecake layer

When the cheesecake base has cooled completely, you can start with the sugar free caramel cheesecake layer. To do this, first mix the whipped cream with the cream cheese. Mix this into a smooth mixture. Then add the eggs one at a time and mix well. You then add the Steviala Frost, the vanilla extract and the lemon juice. Then pour the cheesecake filling over the pie crust. Next, place the springform pan in a baking tray and fill it with hot water. Hereafter, place this baking tray with the water and the cheesecake in the oven for 40 minutes at 150C°. Then turn off the oven and let the cheesecake cool in it. After 1 hour, remove the cheesecake from the oven and let the sugar free cheesecake set in the fridge for at least 3 hours.

Finally, serve this sugar free caramel cheesecake with the Steviala Caramel Crush sauce. Bon appetite!