In a large bowl, add almond flour, cocoa, monkfruit, and coffee. Mix until well blended.

In a small bowl, mix together melted butter, and vanilla.

Add butter mixture to almond flour mixture.

Fold with a spatula until all chunks are dissolved.

No need to bake!

Diving into 5 and put into the bottom of 5 2 ounce mason jars. Pat down.

Set aside.

Add 2 egg yolks to a small bowl, beat, and set aside.

In a medium sauce pan, warm heavy whipping cream over medium-medium-high heat until hot but not boiling.

Meanwhile, in a small bowl, mix monkfruit, almond flour, salt, and xanthan gum.

Once the heavy whipping cream mixture is hot, add monkfruit mixture.

Continue stirring until sauce begins to think. This could take anywhere from 2-5 minutes depending on the heat. It will start to lightly bubble and that is perfect. Keep stirring until slightly thicker.

Temper egg yolks: Pour a small amount of hot mixture into the egg bowl. Mix quickly and add back into hot mixture. Continue stirring for another few minutes as sauce thickens even more.

Remove from heat and add mint extract and food coloring. Mix until all combined.

Add about 2-2.5 tablespoons to each mason jar (approximately).

Put jars in the fridge for 10 minutes to cool.

Prepare whipped cream as instructed and add it to the top of the cups.

Top with a few chocolate chips, if desired.

Store in the fridge with the lid!