Making the shortbread base

Start by making the shortbread base. Ensure the butter is at room temperature. Preheat the oven to 190 degrees Celsius. In a mixing bowl, combine butter cubes, almond flour, vanilla extract, Steviala Frost, and salt to form a smooth dough. Grease a baking pan and line the bottom with parchment paper.

Spread the shortbread dough in the baking pan and prick holes in it with a fork. Bake the pan in the oven for 25-30 minutes. Let it cool completely.

Making the sugarfree caramel layer

First, melt the butter over low heat in a saucepan. Then add Steviala Ery-Bronze, Steviala Heavenly Dark, and 100 ml of whipping cream. Stir well for 15 minutes while the caramel simmers. The sauce should thicken. Once thickened, remove the saucepan from the heat.

Continue stirring as the caramel sauce cools, then add another 100 ml of cream. This prevents the caramel sauce from hardening completely, resulting in a delicious fudgy caramel layer. Pour 1/3 of it into a glass for decoration later. Pour the sauce over the shortbread base and place the springform pan in the refrigerator for at least half an hour.

Making the lowcarb cheesecake layer

Meanwhile, prepare the low carb cheesecake layer. Whip the cream, vanilla extract, lemon juice, gelatin powder, and Steviala Frost until thick. Add the cream cheese and mix until smooth.

Scoop this cheesecake mixture over the caramel layer and smooth it with an icing knife. Place the cheesecake in the refrigerator for at least 3 hours.

Making the sugarfree chocolate ganache

Finally, make the sugarfree chocolate ganache. Heat the cream and chocolate together in a saucepan. Let it cool briefly, then pour it over the sugarfree Millionaires Shortbread Cheesecake.

Finish the sugarfree Millionaires Shortbread Cheesecake with the remaining caramel sauce. Return the low carb cheesecake to the refrigerator for at least 1 hour. Then, you can enjoy your homemade sugarfree Millionaires Shortbread Cheesecake. Enjoy!