Preheat the oven to 375 degrees F and oil (or spray) two or three mugs or ramekins with cooking oil.

Chop the bakers chocolate and place it in a microwave-safe mixing bowl with the avocado oil. Swirl the bowl around until the chocolate is well-coated in oil. Microwave for 20-second increments, stirring very well between, until melted (about 50 to 60 seconds total).

Crack the eggs into a bowl and whisk well. In a separate bowl, stir together the almond flour, cacao powder, sugar-free sweetener, baking powder, and sea salt. Pour the beaten eggs into the mixing bowl with the melted chocolate and mix well. The mixture will likely appear grainy. Don’t worry, this is normal.

Pour the almond flour mixture into the mixing bowl and stir until well-combined. Divide the brownie batter among the mugs, then place the mugs on a baking sheet. Bake on the center rack of the oven for 8 to 12 minutes (8 for fudgier, gooier brownies). Note that the brownies will not look done...they will have oil around the edges and look kind of funky. Don’t worry, it’s all a part of the process.

Allow the brownies to cool at least 5 minutes before serving. You can run a knife between the brownie and the mug to release it out onto a plate (as seen in the photos) or serve as is. Serve with choice of ice cream, whipped cream, fruit, sugar-free powdered sugar, etc.