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Preheat air fryer or oven to 350℉ (or 175℃). Line a 6 inch round cake pan with parchment paper.
Add the cottage cheese to a small food processor and pulse until mostly smooth. Add in the eggs, cacao powder, arrowroot powder, sweetener (if using), vanilla, salt and pulse until smooth. Pour the batter into your pan and top with the chocolate chips. Bake for 30 minutes (rotating halfway through) or until the top of the cake puffs up. Remove from the oven and allow the cake to set in the pan for 15 minutes. The top of the cake will deflate a little. Drizzle with peanut butter and flaky salt and serve.
Please Note: if you want a gooey type of cake serve right away. If you want more of a cheesecake texture, refrigerate for at least a few hours prior to serving.