Step 1

Preheat oven to 450°F.

Step 2

Add the nutella into a microwave safe bowl and microwave for 20 seconds or until it is melted and runny.

Step 3

In a separate bowl, add in the eggs, vanilla extract and sweetener, then whisk using a hand mixer for 3 minutes until frothy and lighter in color.

Step 4

Mix in the nutella, then mix in the almond flour, just until well combined.

Step 5

Take 2 (7 ounce) ramekins that have been well buttered and dusted with unsweetened cocoa powder and place them on a small baking sheet.

Step 6

Pour the batter into both ramekins and bake for 8-9 minutes or until the edges have set, but the center is still a little jiggly.

Step 7

Remove from the oven and allow them to rest for 1-2 minutes, then loosen the cakes using a knife. Invert the cakes onto small dessert plates and let them sit for another minute or so until they release onto the plates.

Step 8

Serve warm with a dusting of powdered sweetener, a scoop of vanilla ice cream and/or fresh berries.