Preheat countertop induction oven (or a conventional oven) to 325F and grease 2 (two) 4-inch ramekins or mini cake pans well.
In a medium bowl, whisk together the almond flour, cocoa powder, sweetener, protein powder, baking powder, and salt.
Whisk in butter, egg, and vanilla extract. If your batter is too thick to spread, whisk in a tablespoon of water.
Divide between prepared baking dishes and bake 10 minutes for the Countertop Induction Oven (or 12 to 15 minutes for a conventional oven). Let cool in pans. If your cake layers have domes, slice the tops off to make them flat and even.
Peanut Butter Frosting:
In a medium bowl, beat the cream cheese, peanut butter, and butter until well combined. Beat in the sweetener and vanilla extract, then beat in the cream, 1 tbsp at a time, until a spreadable consistency is achieved.
Place one layer of the cake on a plate and spread with about 1/3 of the frosting. Add the second layer and spread the top with another 1/3 of the frosting. Spread the remaining frosting over the sides of the cake. Refrigerate for at least 30 minutes.
In a small bowl, heat the whipping cream until quite hot (you can do this in the microwave or you can heat the cream in a small pan... it's such a small amount, watch carefully!).
Add the chocolate and sweetener and let sit a few minutes to melt, then whisk until smooth. If your ganache is very thick, add about 2 tsp more cream and whisk until it is pourable. Pour over the top of the cake, allowing it to drip down the sides.
Serves 4. Each serving has 4.19g NET CARBS.Food energy: 305kcal Total fat: 27.07g Calories from fat: 243 Cholesterol: 60mg Carbohydrate: 6.43g Total dietary fiber: 2.24g Protein: 7.12g