Prepare the Chocolate Cake Layers:

1. Preheat the oven to 350 degrees F. Spray (or line with parchment paper) 4 6-inch cake pans well.  Set them to the side.
2. In a large bowl, beat together the egg, sour cream, cottage cheese and sweetener for 2 minutes on high.  Add in the almond flour, cocoa powder, chocolate whey, salt, vanilla, baking powder and baking soda.  Start the mixer on "low" and gradually increase the speed to high.  Beat until all the ingredients have been incoporated.
3. Evenly divide the batter among the 4 cake pans.  Place the pans in the oven and bake for 16-20 minutes or until a toothpick comes out with only a few crumbs.  Remove the pans from the oven and allow them to cool for 5-10 minutes before flipping them onto a cooling rack to cool completely.

Prepare the frosting:

1. In a medium-sized bowl, beat together the cream cheese and allulose until the cream cheese is nice and smooth.  Add in the peanut butter and beat on high for 1 minute.  Add in the heavy cream, a pinch of salt and a splash of vanilla and beat for an additional 2 minutes.  Sprinkle the xantham gum over the mixture and beat for 30-60 seconds.  Taste the mixture and add additional sweetener or salt to suit your taste.  Place the mixture in the fridge for at least 30 minutes to firm.

Assemble the cake:

1. Place one layer of cake on a cake platter.  Add approximately 1/4 of the peanut butter frosting and spread it evenly over the top of the cake.  Repeat this process for the remaining cake layers, ending with frosting on top.
2. If desired, sprinkle the top of the cake with chopped peanuts or other garnish.  
3. Place the cake in the fridge to firm so as to create nice clean slices when cutting the cake.