I couldn't settle on what exactly to call this so I just called it mini cocoa cakes. I'll probably add more cocoa next time, but it was pretty good I have to say. I didn't want to get into making the real low carb chocolate ganache so I tried to thicken up a combo of kahlua and chocolate syrups with a tad bit of xanthan gum to sprinkle on top, but it didn't work so well. Got too thick. What I WANTED to do was sandwich two of 'em with a layer of whipped cream in between, but I settled for this! Have no idea on the carb count - depends on your protein powder.
Mini Cocoa Cakes
3 eggs, separated
½ teaspoon cream of tartar
3 tablespoons cottage cheese
½ tablespoon (heaping) cocoa
½ tablespoon Splenda
1 tablespoon chocolate DaVinci syrup
2 scoops of low carb sweet protein powder (about 2 heaping tblsp.)
Separate eggs; whip egg whites with cream of tartar until stiff peaks are formed. Meanwhile, blend together the yolks, cottage cheese, cocoa, Splenda, syrup and protein powder. Carefully fold into egg whites, spoon into piles on a Teflon or greased baking pan or muffin top pan. Bake at 300 degrees for 20 to 30 minutes or until lightly browned. Top with whipped cream, sprinkle with cocoa and chocolate syrup if desired. Enjoy!