Preheat oven to 350°F and lightly grease a small cast-iron skillet or baking dish.

Melt 4 oz dark chocolate chips with coconut oil until smooth.

In a bowl, whisk eggs, coconut sugar, vanilla, and peppermint extract until fluffy.

Slowly mix in the melted chocolate mixture.

Fold in almond flour, cocoa powder, protein powder, salt, espresso powder, stir in peanut butter until glossy.and optional chocolate chips.

Pour into skillet, smooth the top, and sprinkle crushed peppermint candies evenly over batter.

Bake 20–25 minutes until the center is just set.

Cool slightly before topping with chocolate sauce or Greek yogurt.