Preheat oven to 350F and grease 4 small (about ½ cup capacity each) ramekins very well. I used both butter AND coconut oil spray.
In a medium-sized microwave safe bowl, combine butter, peanut butter, and coconut oil. Cook on high in 30 second increments until melted. Stir together until smooth.
Whisk in powdered sweetener until smooth. Whisk in eggs, egg yolks, and vanilla extract. Then whisk in almond flour until smooth.
Divide batter among prepared ramekins and bake 12 to 15 minutes, until sides are set but the center still jiggles a bit. Remove and let cool a few minutes.
Run a sharp knife around the inside of the ramekin to loosen the cakes. Cover each with an upside-down plate and flip over to turn the cake out onto the plate (you may need to give it one good shake, holding the plate and ramekin together tightly).
Drizzle with low carb chocolate sauce and serve immediately.
Serves 4. Each serving has 4.48 g NET CARBS.Food energy: 387kcal Total fat: 35.02g Calories from fat: 315 Cholesterol: 215mg Carbohydrate: 6.41g Total dietary fiber: 1.93g Protein: 10.44g