Make the Crust:

• Preheat your oven to 350°F (175°C).
• In a mixing bowl, combine almond flour, sweetener, and a pinch of salt.
• Add softened butter and mix until the crust mixture comes together.
• Press the mixture into the bottom of a 9-inch springform pan to form the crust.
• Bake for 8-10 minutes or until the crust is lightly golden. Set aside to cool.

Prepare the Filling:

• In a large mixing bowl, beat the cream cheese and sour cream together until smooth and creamy.
• Add Lakanto Baking Sweetener, eggs, and vanilla extract. Mix well until fully combined and smooth.
• Pour the cream cheese mixture over the cooled crust.
• Bake at 325°F (163°C) for 50-60 minutes, or until the center is just set and slightly jiggles.
• Turn off the oven and let the cheesecake cool in the oven for 1 hour before removing. Let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Make the Caramel Sauce:

• In a small saucepan, combine Allulose, butter, and heavy cream over medium heat. Stir occasionally.
• Once the butter has melted and the mixture starts to simmer, add salt and molasses, and cook for 3-4 minutes until the sauce thickens.
• Remove from heat and stir in the toasted pecan pieces. Let it cool to room temperature.

Make the Chocolate Sauce:

• In a small saucepan, heat the heavy whipping cream over low heat until it starts to simmer.
• Add the Lily’s Chocolate Chips and stir until melted and smooth. Remove from heat and set aside.

Assemble the Cheesecake:

• Once the cheesecake has chilled, drizzle the caramel sauce over the top, then add the chocolate sauce in a decorative swirl pattern.
• Sprinkle the toasted pecans over the cheesecake.

Serve:

• Slice and serve chilled. Enjoy this keto-friendly dessert!