• Place the dark chocolate in a heatproof bowl. Add the bowl over a pan with a little boiling water. Simmer on a medium heat until melted.
• In a clean mixing bowl, whisk the eggs and vanilla for 2 minutes until super fluffy.
• Mix the dry ingredients together (almond flour, allulose and salt).
• Add the ⅓ cup butter and dry ingredients to the eggs and whisk again to combine.
• Pour the chocolate mixture into the egg mixture and whisk once more to combine. Set aside.
• Grease six, 3 x 2 inch or (8cm x 4cm) ramekins with butter. 

Caramel

• Place the granulated allulose and butter in a pan. Stir over a medium/ low heat with a spatula, about 2 - 2.5 minutes, until golden. If the butter separates, take off the heat and stir vigorously to combine.
• Slowly add the cream while stirring. The mix will bubble so be careful. Cook for about 2 minutes on medium/ low until the caramel starts to thicken and coats the back of a spoon.
• Remove from the heat. Fill each ramekin with just under ⅓ cup of batter. Add just under 1 tablespoon of caramel to the center. Top with rest of batter.

Oven Method

• Preheat your oven to 350 degrees F. Place the ramekins on a baking tray and bake in oven for 9 minutes for a molten center. The middle should still have a slight wobble when you remove from the oven. Be careful not to over bake or the middle will set.
• Turn upside down onto plate and serve with keto ice cream.

Instant Pot Method

• Place the ramekins on steam rack into the bottom of the Instant Pot and add 1 cup of water. (If putting 6 in at once you can stack in a pyramid).
• Secure the lid on the Instant Pot with the valve sealed. Set the timer for 6 minutes high. 
• Immediately quick release the pressure and remove ramekins from Instant Pot using a tea-towel. Don’t let them sit in the instant pot or they will over cook.
• Turn upside down onto plate and serve with keto ice cream.

Storage

• Best fresh for a molten middle or Tupperware in the fridge for up to 3 days.