LINE AN 8”X8” PAN WITH PARCHMENT.
COMBINE THE MOZZARELLA AND CREAM CHEESE IN A HEAT-PROOF BOWL. MICROWAVE IN 30-SECOND INTERVALS UNTIL FULLY MELTED.
WHISK IN THE EGG INTO THE CHEESE MIXTURE.
BLEND IN 2/3 CUP ALMOND FLOUR, COCOA, POWDERED ERYTHRITOL, BAKING POWDER, AND SALT.
BLEND TOGETHER PEANUT BUTTER AND REMAINING ALMOND FLOUR IN A SEPARATE BOWL. SWIRL THE MIXTURE INTO THE CHOCOLATE BATTER.
POUR BATTER INTO THE PREPARED PAN AND BAKE FOR 30 MINUTES AT 325F.