Sugar-Free Cheesecake

Preheat the oven to 325°F (165°C) and prepare the water bath by filling a large container with water to a depth of about 1 inch (2.5cm).

In a large mixing bowl, combine the almond flour, granulated sweetener, and melted butter. Mix until well combined and a crust forms.

Press the crust mixture into the prepared springform pan and bake for 10-12 minutes, or until lightly browned.

In a large mixing bowl, beat the cream cheese until smooth. Add the eggs one at a time, beating well after each addition.

Add the granulated sweetener, vanilla extract, and salt to the cream cheese mixture and beat until well combined.

Stir in the sour cream and chopped nuts until well combined.

Pour the cheesecake batter into the prepared pan over the crust.

Place the springform pan into the water bath and bake for 50-60 minutes, or until the edges are set and the center is just slightly jiggly.

Remove the cheesecake from the oven and let it cool in the pan for 10 minutes.

Run a knife around the edges of the pan to release the cheesecake and let it cool completely on a wire rack.

Once the cheesecake is cool, drizzle with sugar-free caramel sauce and serve.

Refrigerate any leftover cheesecake for up to 5 days.