Preheat the oven to 350 degrees.

Add the butter and chocolate chips to a microwave safe bowl. Heat for 30 second intervals until melted and well combined.

Mix the baking powder, almond flour, Swerve, vanilla, eggs and cocoa powder into the chocolate mixture until smooth and creamy.

Spray two large ramekins well with baking spray.

Separate the batter evenly into the two ramekins.

Bake for 10-12 minutes, or until the sides are firm, but the mixture is still a bit jiggly in the center. If you want it more runny, cook a bit less, but make sure the cake is done!

Let cool for 10 minutes, and then carefully turn out onto plates to serve.