Melt the butter, chocolate, and sweetener in the microwave or on low heat in a saucepan. Remove from the heat and stir in the vanilla, almond flour, and cocoa until smooth. Mix in the beaten eggs.
Divide between 4 well-greased ramekins or small oven-safe coffee cups. Bake for 13 minutes. Cool for 5 minutes. Serve in the bakeware or invert onto plates.
Notes
Nutrition: the nutrition facts are for 1 lava cake. There are 3 NET carbs per serving.Substitutions: you can use any flavor or variety of sugar-free chocolate. Milk, dark, or semi-sweet is all excellent options. Prep Time: prepare the batter 1-2 days ahead of time. Refrigerate until you are ready to serve. Set it on the counter to come to room temperature before baking. To Reheat: save leftover lava cakes covered and in the fridge for up to 2 days. Reheat in the microwave for 15-20 seconds or until they are hot. They heat quickly, so don’t overheat. To Freeze: keep the lava cakes in an airtight container and freeze for 2-3 weeks. Notes on Sweeteners: