Instructions

1. Preheat oven to 450 degrees Fahrenheit.
2. Bring eggs to room temperature.
3. In a heavy bottomed saucepan or double boiler, melt the chocolate with the butter and stir until smooth.
4. In a medium bowl, beat together eggs, powdered erythritol, stevia, and salt. Beat in chocolate mixture. Stir in coconut flour.
5. Pour into paper-lined muffin cups and bake for 12-14 minutes, or until puffed up and still a bit moist looking on the tops. Do NOT overbake.
6. Let cakes stand for one minute, then invert on to individual serving dishes.
7. Enjoy immediately!