Preheat the oven to 350⁰ F (175⁰ C).

In a mixing bowl, combine all of the cake batter ingredients: chocolate whey protein powder (if using), coconut flour, unsweetened cocoa powder, egg white, canned pumpkin puree, unsweetened almond milk, stevia packets, and baking powder.

Mix until smooth.

Spray a ramekin with nonstick spray and pour the chocolate cake batter into it.

In a small bowl, mix the peanut flour and water to create the peanut butter swirl.

Add it on top of the chocolate batter and use a knife or toothpick to swirl it through the batter.

Bake for 25-28 minutes.

Remove from the oven and let cool for 5 minutes before enjoying.