Preheat the oven to 180°C Celsius (350 ° Fahrenheit).
Break chocolate up roughly and melt over a double boiler or in microwave (I heat for 30 seconds at a time, then stir and repeat until melted)
Beat eggs and mix well into chocolate followed by allulose or sweetener of choice (or Maple Syrup if using for FODMAP).
Pour into 2 small, well greased ramekins.
Bake for 12-15 minutes.
Serve warm with a little coconut cream and strawberries. Garnish with grated dark chocolate 9I use a microplane for this)

TIP
You can use 70% Dark chocolate then omit the sweetener.
This dessert is super rich, I find I can only eat ½ of the dessert from the one ramekin.
You could place the mixtures in the ramekins and bake one now and leave the other in the fridge, covered. It will store in the fridge for up to 3 days.
You can place the mixture in 2 mugs and microwave for one and half minutes or 1 minute and 45 seconds.
Pure Maple syrup is FODMAP friendly but it does increase the dessert and take it out of the low carb/keto option.