²⁄₃ cup sugar-free, stevia-sweetened chocolate chips

¹⁄₂ cup butter

3 eggs

²⁄₃ cup erythritol and oligosaccharide blend granular sweetener

¹⁄₄ cup almond flour

1 tsp vanilla extract

FOR THE TOPPING

¹⁄₃ cup heavy cream

¹⁄₈ tsp stevia extract

1 Spray five 6-ounce (170g) ramekins with nonstick coconut oil spray. Set aside.

2 Add the chocolate chips and butter to a medium saucepan and place over medium-low heat. Stirring continuously, heat until the ingredients are melted and combined and then remove the saucepan from heat. Set aside.

3 In a large bowl, combine the eggs, sweetener, almond flour, and vanilla extract. Whisk to combine.

4 Pour the melted chocolate mixture into the egg and flour mixture and mix thoroughly. Fill each ramekin half full with the cake batter.

5 Place the steam rack in the pot and add 1³⁄₄ cup water to the bottom of the pot.

6 Place three of the ramekins on top of the rack and then center the remaining two ramekins on top of the bottom ramekins.

7 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 9 minutes.

8 While the cakes are cooking, make the whipped topping by combining the heavy cream and stevia extract in a medium bowl. Using an immersion blender or hand mixer, whip until stiff peaks are formed. Tightly cover with plastic wrap and transfer to the refrigerator to chill.

9 Once the cook time for cakes is complete, quick release the pressure, open the lid, and carefully transfer the ramekins to a cooling rack to set and cool for 7 minutes.

10 Once cooled, top each cake with 2 tbsp of the whipped topping. Serve warm.

tip To make this recipe dairy-free, substitute ¹⁄₂ cup coconut oil for the butter and ¹⁄₃ cup full-fat coconut cream for the heavy cream.