Preheat the oven to 375° and grease 4- 6oz ramekins. Set them on a small baking sheet and set aside.

Melt the chocolate and ghee together over medium/low heat until melted, about 3 minutes. Stir regularly. Take off the heat.

In a medium bowl, whisk the eggs and egg yolk with the maple sugar. Stir until well combined and sugar is mixed in completely. Add in the almond flour and salt and whisk again, breaking up any clumps. Pour in the chocolate mixture and whisk until smooth and creamy.

Divide evenly between the ramekins and bake 12-13 minutes. Serve immediately.