For the base
- 40-50 g of melted butter
- 1,5 tablespoon of erythritol powder (or any other sweetener of your choice)
- 140-150 g of any nuts (ground almonds, hazelnuts, walnuts)
Cheesecake
- 300 g cream cheese
- 2 tablespoon erythritol powder
- 200 ml lactose free cream
- 2 large eggs
Bake 60 minutes at temperature 340 F (170C). Put an oven-tray with water down. For the first 30 minutes with foil or baking paper.
For caramel
- 60-70 g erythritol (better to take allulose)
- 100 g butter
- 200 ml hot cream
- vanilla extract
- 1/3 teaspoon pink salt
Bon appetit!!


















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