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In a large bowl, whip the cream with the sweetener and vanilla extract until it holds stiff peaks. Set aside in the fridge.
In a small saucepan, bring the almond milk to a full boil, then remove from heat.
In the jar of a blender, combine the eggs, unsweetened chocolate, cocoa powder, espresso powder, and salt. Blend for 30 seconds to combine.
Then, with the blender running on medium, slowly pour the hot liquid into the blender (through the hole in the lid). Keep blending another 2 minutes until super creamy. Let cool to room temperature.
In three additions, gently fold the chocolate mixture into the chilled whipped cream until no streaks remain.
Divide among 6 dessert cups or ramekins and chill an hour or two to set.