Preheat your oven to 425°F (220°C) for that gooey center.
Grease four ramekins with butter or cooking spray.
Melt the 2 ounces of dark chocolate with the 4 tablespoons of butter in a double boiler or microwave until smooth.
In a mixing bowl, whisk together the 2 eggs and 1/4 cup of powdered erythritol until well combined. Add the melted chocolate mixture and 1 teaspoon of vanilla extract, mixing until smooth.
Gently fold in the 2 tablespoons of almond flour until just combined.
Evenly distribute the batter into the prepared ramekins, filling each about 3/4 full.
Bake for about 12-14 minutes, until the edges are set but the center is still soft.
Let them cool for a minute, then invert each ramekin onto a plate to serve immediately.
