Step 1

Preheat the oven to 325ºF and grease an 8-inch round cake pan, preferably one with a removable bottom. Line the bottom of the pan with a circle of parchment and grease the parchment.

Step 2

In a large bowl, beat the peanut butter, butter, and sweetener until creamy. Beat in the egg and vanilla extract until well combined.

Step 3

Add the almond flour, collagen protein, baking powder, and salt and beat until just combined. Stir the chocolate chips in by hand.

Step 4

Spread the batter evenly in the prepared baking pan and bake 20 to 25 minutes, until the center is puffed and the edges are golden brown. It will still be very soft. Remove and let cool in the pan.

Step 5

Once cool, run a sharp knife around the edges to loosen and remove the sides of the pan. If your pan does not have a removable bottom or sides, you will need to carefully flip it out onto a plate, and then flip it back right-side up.

Step 6

In a small bowl, melt the chocolate chips in the microwave in 30 second increments, stirring until smooth. Set aside to cool a few minutes.

Step 7

In a medium bowl, beat the butter and cream until smooth. Beat in the powdered sweetener, then beat in the vanilla extract.

Step 8

Beat in the melted chocolate until well combined. Add the cream and beat until just combined.

Step 9

Transfer to a piping bag fitted with a star tip. Pipe decoratively around the edges of the cookie cake. Sprinkle with chopped peanuts, if desired.