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1. Preheat your oven to 400 F. Rub two 3.5 inch ramekins with coconut oil and sprinkle with cocoa powder so that the inside is fully covered. Set aside.
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2. In a large, microwave-safe bowl, heat the coconut oil and chocolate in the microwave using half power and microwaving for 20 seconds at a time. Stir after 20 seconds and repeat until the chocolate is smooth and melted.
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3. While the chocolate melts, beat together the eggs, coconut sugar, vanilla extract and salt until the mixture lightens in color and the coconut sugar begins to break down, about 2 minutes.
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4. Pour the egg mixture into the chocolate/oil mixture, stirring constantly until everything is well mixed and the chocolate begins to thicken. Gently fold in the protein powder until well incorporated.
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5. Divide the batter between the ramekins, filling only halfway full. Place a 1/2 tablespoon-sized ball of almond butter in the center of each ramekin and gently divide the remaining batter, so that the ramekins are just over 3/4 of the way full.
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6. Place in the preheated over and bake until the outside is set, but the center looks slightly soft and under-cooked, about 10 minutes.
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7. Remove from the oven and let them stand one minute. Then, gently run a knife along the outside of the ramekin and place a plate upside down on top.Gently turn the plate/ramekin over and the cake will slide right out.
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8. Devour immediately!
