Make the Crust:
Preheat the oven to 350°F (175°C).
In a medium bowl, combine almond flour, Allulose or Lakanto sweetener, room-temperature butter, and a pinch of salt.
Stir until the mixture is well combined and forms a dough-like consistency.
Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
Bake for 10-12 minutes or until the crust is golden brown. Remove from the oven and allow to cool completely.

Make the Cheesecake Filling:
In a large mixing bowl, beat the room-temperature cream cheese until smooth and creamy.
Add the sour cream and Lakanto sweetener and continue to beat until fully combined.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
Pour the cheesecake batter into the cooled almond flour crust.

Bake the Cheesecake:
Lower the oven temperature to 325°F (163°C).
Bake the cheesecake for 45-55 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, crack the oven door, and let the cheesecake cool for 1 hour.
After an hour, remove from the oven and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set properly.

Make the Caramel Sauce:
In a saucepan over medium heat, combine Allulose, butter, heavy cream, salt, and molasses.
Stir constantly until the mixture thickens and becomes smooth, about 5-7 minutes.
Remove from heat and stir in the toasted pecan pieces. Set aside to cool.

Make the Chocolate Sauce:
In a small saucepan over low heat, melt Lily’s chocolate chips with the heavy whipping cream, stirring until smooth and fully combined.

Assemble the Cheesecake:
Once the cheesecake has set, drizzle the caramel sauce over the top, followed by the chocolate sauce.
Optionally, sprinkle additional toasted pecans over the top for added crunch and flavor.