Crust:
1/2 c almond flour
3T cocoa
1/4 c Splenda
1/2 c melted butter
Filling:
2 packages softened cream cheese
3/4 c Splenda
3 eggs
1tsp vanilla
1/2 c Lily’s milk chocolate chips
1/2 chopped nuts
Mix crust ingredients, spoon evenly into 12 cupcake papers, patting gently.
Beat filling ingredients (minus chips & nuts) until fluffy. Stir in chips/nuts. Spoon into cups, bake at 350 for 17 minutes. Refrigerate overnight.