Melt the butter and allow to cool slightly before whisking into the egg. Add the double cream and liquid Stevia and whisk well to combine.

In a separate bowl, combine the almond flour, baking powder, sweetener and cocoa powder (make sure you have combined it well). Grease two ramekins. This is what you should have ready:

Pour the egg/cream mixture into the almond flour mixture. Mix well to combine.

Divide between the two ramekins.

Cooking one at a time, place the ramekin into the centre of the microwave, and cook on high for 1 minute 30 seconds.

Add a dollop of extra-thick cream while still warm and dust over a little cocoa powder to make pretty. The texture is fantastic and just like moist cake.