A mini chocolate cake shaped like a Santa hat that’s packed with protein, low carb, gluten-free, and absolutely delicious…do I need to say anything else?

INGREDIENTS
• 1 Cup (112g) Almond Flour
• 1/2 Cup (56g) Coconut Flour
• 2 Scoops (60g) Labrada® 100% Vanilla Whey 
• 4 Tablespoons (20g) Cocoa Powder
• 3 Tablespoons Melted Butter
• 5 Large Egg Whites
• 2 Teaspoons Vanilla Extract
• 3 Ounces Milk or Milk Substitute
• 1/4 Cup Sweetener
• 1/2 Teaspoons Xanthan Gum
• 1/4 Teaspoon Salt
• 2 Teaspoons Baking Powder
Frosting:
• 1/2 Cup (120g) Fat Free Cream Cheese
• 1 Teaspoons Vanilla Extract
• 2-3 Tablespoons Sweetener
• Strawberries
• Mini Marshmallows

DIRECTIONS
1. Melt your Butter and add all of your ingredients for the cakes into a large bowl
2. Mix everything together (add in a little bit more milk if it’s too thick)
3. Add in some liners into a muffin/cupcake pan and evenly distribute your mix into them filling them almost all the way to the top
4. Bake them on 350F/176C for 20-25 minutes
5. Mix all of your frosting ingredients together
6. Once your cakes cool top them with your frosting
7. Cut a bunch of Strawberries on both sides so that they are flat and place them onto your cakes with the large side down
8. Add a little frosting onto the top of each Strawberry (this acts like glue)
9. Place a Mini Marshmallow on top

Tip: Find lower sodium ingredients (I didn’t) to lower the sodium drastically! Add nuts, chocolate chips, or anything else into your mix/on top!