Preheat your oven to 425°F (220°C).
Grease four ramekins with butter and dust with cocoa powder or almond flour.
In a double boiler, melt the Lily's semi-sweet chocolate and butter until smooth.
In a mixing bowl, whisk together the monk fruit and eggs until light and fluffy.
Slowly pour the melted chocolate mixture into the egg mixture, whisking continuously.
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
Bake for about 12-14 minutes, until edges are set but center remains soft.
Let them rest for 1-2 minutes before serving.
Invert each ramekin onto a plate and dust with monk fruit or cocoa powder.
