Preheat oven to 180°C (350°F) and grease two ramekins.

In a bowl, mix almond flour, cocoa powder, baking powder, salt, and sweetener.

Add eggs, melted butter, heavy cream, and vanilla extract; mix until smooth batter forms.

Divide half the batter into ramekins, place chocolate squares in the center, and cover with remaining batter.

Bake for 10–12 minutes until edges are set and centers remain soft.

Let cool for 2 minutes, gently invert onto a plate, and serve warm.