You either need to overwhelm your yeast with the ABV (which will be nasty), pasteurize after fermentation to kill the yeast (either chemically or with heat), or add an unfermentable sugar like @sneezles61 says above. I'm personally not a fan of stevia, because I can pick out the taste and don't care for it, but had great luck with xylitol. Very flavor neutral, and about twice the sweetness of regular sugar.
While chemicals like sorbate/k-meta really aren't pasteurizing, they effectively do the same thing by preventing the yeast from continuing to ferment any added sugars. Disadvantage here is that you can't carbonate in the bottle. You'll need to keg it and force carbonate if you want it sparkling. Same thing if you just keep adding sugar until the yeast die, can't carbonate naturally. With an unfermentable sugar, though, go ahead and let it ferment dry, add the sweetener to your desired sweetness, and then prime with regular cane sugar to your desired level. The yeast will consume the priming sugar, leaving the xylitol to sweeten the cider. You'll be left with yeast in the bottle like with beer, but no biggie if you pour the whole thing at once.