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Heat oven to 175 Celsius/350 Fahrenheit.
Grease 2 ramekins with butter.
Melt the chocolate and butter and stir to combine.
Beat your eggs well - best with a mixer.
Add to the chocolate/butter mix together with almond flour and sweetener and stir. You'll get a dough-like consistency that is pourable.
Pour into 2 ramekins.
Bake 9 minutes until the top is set but still jiggly. Do not over-bake!
Turnout onto plates and serve with a dusting of powdered sweetener and pomegranate seeds or a couple of raspberries. A mint leaf would round off the look nicely!