Preheat the oven to 400°F (180°C). Place a parchment sheet into a 2 LB bread loaf pan.

For the cream cheese layer, use a hand mixer to combine the cream cheese, sweetener, and egg until completely combined. Set aside for now: we will come back to it later when we layer the loaf pan.

For the cake layers, combine all the dry ingredients in a large bowl (the almond flour, sweetener, lemon zest, baking powder, and salt).

In a separate medium bowl, whisk together the wet ingredients (the eggs, cream, water, and olive oil). Whisk well to effectively emulsify the ingredients. If it’s easier, use a hand mixer to do so.

Pour the wet mix into the large bowl of dry mix and use a wooden spoon to mix until very well combined. Now, mix in the psyllium husk powder. Once combined, fold in the chopped walnuts.

Pour only half this nutty almond flour mixture into the prepared loaf pan.

Next, pour over the cream cheese we made in the beginning.

Top with the remaining nutty almond flour mixture.

Bake on the lowest rack in the oven for 30 min. After 30 min, loosely place a sheet of foil over the loaf tin (to prevent it from darkening too much). Rotate the pan and bake for another 25-30 minutes or until a skewer inserted into the center comes out clean.

Leave it to cool a little before removing the loaf from the pan and peeling away the parchment.

If you want to make an attractive topping, simply mix the cream cheese and sweetener in a bowl. Spread it over the top of the loaf and sprinkle on some more chopped walnuts. Dust with a little extra sweetener.

Slice into 8 thick and decadent slices!