Preheat the oven to 350F.

To make the brownie, add butter and sweetener to a stand mixer bowl and beat them together until smooth. Add almond flour, eggs, unsweetened cocoa powder, water, and baking powder, and beat again until fully combined.

Spoon the mixture into a greased (or lined) 8x8" baking pan and bake for 10-12 minutes or until the center is cooked through. Leave to cool.

When you are ready to assemble, make the cream cheese frosting according to the recipe (remember you only need HALF of it!), and spoon it into a piping bag. Set aside.

Place the brownie on a cutting board and use a 1.5" circle cookie cutter to make as many rounds as you can - I managed 18!

Pipe a circle of frosting around each brownie base.

Hull the strawberries, and level off the stalk end with a knife. Place them onto the piped circles.

Finally, finish each Santa Hat Brownie with an extra dot of frosting for the hat pom pom.