Preheat oven to 400F and spray 4 standard size ramekins with coconut oil spray.
Melt the baking chocolate and butter. I use the doulbe boiler method but you can use the microwave if you have one.
Once the butter and baking chocolate are melted whisk in coconut cream, and flax eggs or any egg sub you're using.
Mix into the wet ingredients the monk fruit sweetener, cacao powder, coconut flour, and baking powder until well combined.
Using a little less than 1/4 cup per cup, pour batter into prepared ramekins. Scoop in 1/2 tbsp of peanut butter into the center of each cake. Evenly pour the remaining batter on top of each cake. Place on baking tray and bake for 12 minutes.
When finished centers will be slightly jiggly but that's good. Let them rest on top of the stove or on your counter for 5 minutes. Once cool enough to touch you can transfer to a plate or you can keep them in the ramekins, top with desired toppings, serve and enjoy right away.
For any leftovers keep in an air tight container in the fridge. Enjoy!