Place the water with butter, salt, stevia, cacao powder, cinnamon, clove and vanilla extract in a deep saucepan. Heat it to allow the butter to melt but don't let it boil. Remove from heat and let it cool down a bit.
Add almond flour, chia seeds and crushed hazelnuts. Mix well and leave it at the room temperature for 5 minutes so that the chia seeds can expand.
Using a fork, crush the raspberries and add them to the mixture. They will give a nice red hue and texture to the sausage.
Add coconut flakes and lemon zest and mix well with your hand.
On a parchment paper, roll the mixture to form a sausage. try to make it approximately 25-30 cm (9.8-11 inches) long.
On another parchment paper sprinkle sesame seeds mixed with stevia or erythritol powder. sprinkle some water to the sausage and tap it in to make the surface moist. Transfer it to the parchment paper with sesame seeds and stevia and roll so that the seeds and powder stick to it.
Leave it in the refrigerator for at least 30 minutes before cutting and serving.