• Preheat the oven to 325 degrees F (163 degrees C). Then, wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil (the bottom and sides have to be completely covered so water won't penetrate the cheesecake when baking in a water bath).
• Spray the inside of the pan lightly with nonstick cooking spray.

MAKE THE ALMOND FLOUR CRUST:

• In a large bowl, combine almond flour, Swerve Brown, apple pie spice, and melted butter until resembling wet sand.
• Pour the mixture into the bottom of the prepared pan. Using the back of a spoon, spread and press the mixture evenly over the base or bottom of the pan.
• Bake in the preheated oven for 10-12 minutes or until barely golden. Remove from the oven and place it on a rack to cool but keep the pan wrapped in the foil at all times.

MAKE THE FILLING:

• In the bowl of an electric mixer, beat the cream cheese and allulose on medium speed until smooth and creamy. TIP: Do not beat it on high speed because it will add too many bubbles to the cheesecake filling.
• Decrease the speed to low and add the xanthan gum to the cream cheese mixture, beating it until smooth.
• Add the eggs, one at a time, beating on low speed until just combined. Pour the cheesecake batter over the crust and smooth out the top.
• Place the cheesecake pan into the middle of a large roasting pan. Then, carefully pour enough boiling water into the bottom of the roasting pan -- just enough to reach halfway up the cheesecake pan.
• Carefully transfer the roasting pan and cheesecake to the middle rack of your oven. Bake for 50-75 minutes or just until the top of the cheesecake is set, but the middle is still jiggly like jello.
• Turn off the oven and then place a towel to prevent the stove from closing completely. This will let the cheesecake cook in the oven for an extra 30 minutes.
• Remove the roasting pan out of the oven and take the springform pan out of the water bath. Place the low-carb cheesecake on a wire rack to fully cool.
• Remove the foil outside the pan, wrap the cheesecake in plastic wrap, and chill in the fridge for at least 5 hours or overnight.

PREPARE THE TOPPING:

• In a large skillet over medium-high heat, bring apple cider, brown sugar, and apple pie spice to a boil. Cook until slightly thickened and reduced by about half.
• Next, stir in the butter until melted, and add the sliced apple, salt, and pecans. Cook, stirring now and then, until the apple is soft and the liquid is syrupy -- about 3 minutes. Let your apple layer cool slightly!

PREPARE THE CARAMEL:

• In a medium saucepan over medium heat, combine butter, Swerve Brown, and allulose. Bring to a boil and cook for 3 to 5 minutes. Watch the mixture carefully to not burn it though!
• Remove from heat and add heavy cream. The mixture will be bubbly!
• Whisk in the xanthan gum vigorously until fully combined and smooth. Add salt.
• Return mixture to heat and boil for an extra 1 minute. Let cool just until lukewarm and then, stir in water. If you would like to make salted caramel, simply stir in a little more salt at the end.

SERVE:

• Remove the cheesecake from the fridge. Gently run a knife around the edges (between the cheesecake and the pan) before removing the outer ring of the springform pan.
• Spoon and then spread part of the caramel sauce over the chilled cheesecake, spoon the apple mixture over the top, and then drizzle it with more caramel.
• Use a sharp knife to slice this caramel apple cake into slices, making sure to cut through the crust as well. TIP: For cutting clean slices, submerge the knife into a cup of warm water and dry it with a kitchen towel before slicing it every time.
• NOTE: If not using all the caramel sauce, store it in the fridge for a week in a Mason jar. Then, gently reheat it in the microwave (or in a saucepan over low heat) to make it pourable again.