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Preheat oven to 425F and grease 4 8oz ramekins well. I also placed a small round piece of parchment paper in the bottom of each to ensure easy release.
In a small bowl, add chocolate chips and coconut oil. Melt in 30 seconds increments until fully melted.
Pour into larger bowl and whisk in two eggs and one egg yolk. Then whisk in coconut sugar and vanilla.
Stir in almond flour and salt.
Divide evenly into 4 ramekins.
Bake for 12 minutes or until top is jiggly but not wet looking. Let rest one minute.
Use a knife to run around the edge of the ramekin. Add a small plate on top of the ramekin and using oven mitts or a towel, flip cake upside down. Let rest 30 seconds before removing the ramekin.
Top with powdered sugar, vanilla ice cream, and raspberries.