In reply to michelle.

Hi Michelle, we use a combination of erythritol and stevia because they both compliment each other nicely. The small amount of stevia is to help sweeten the cheesecake more without adding too much of the cooling effects of the erythritol. If you totally cannot stand stevia (and you really can't tell in this cheesecake that it's there) I would recommend just using a bit more erythritol or omitting it completely. You can always add a bit more sweetness by adding some berries or sugar free jam to the cheesecake when eating it.

Hope this helped!