1.5 cup of almond flour (120g, 4.2oz)
1 cup of chopped walnuts (100g, 3.5oz)
(this is optional – if you would prefer not to use nuts, substitute with 1 more cup of almond flour)
4 tbsp Truvia, or another heat-resistant sugar substitute such as xylitol or erythritol
(they tend to be sweeter than sugar so you don’t need much of it)
4 tbsp unsweetened cocoa powder (I used Green & Black)
2 tsp baking powder
1/4 tsp salt
6 medium eggs
80g (3oz) butter (should be soft – take it out of the fridge in advance)
200g (7oz) cream cheese (I used Philadelphia)
40ml (1.5oz) double cream
(this is the same as heavy cream for the US)
2 tsp unsweetened vanilla extract
pinch of cinnamon