Melt the butter and chocolate chips in a microwave, stirring every 30 seconds until smooth.
Whisk in the salt, vanilla, and coconut sugar until smooth.
Add the eggs and egg yolks and whisk until combined.
Finally, add the almond flour and whisk until combined.
Grease the ramekins with butter and then dust liberally them with cocoa powder.The more you dust, the better chances your cakes will turn out and not stick to the ramekins.
Divide the cake batter between the four ramekins and place the ramekins on a small sheet pan.
Bake for 11 minutes until the top is set but the cake is still jiggly when you shake it.
Remove from the oven and allow the cakes to sit for 30 seconds before you turn them over onto a plate. The longer you sit in the ramekin, the more they’ll cook. So, if you want that gooey center, try to work quickly.
Top with vanilla ice cream and serve with fresh berries.
make it paleo by using ghee instead of butter and a paleo-friendly ice cream 🙂