Preheat oven to 350 degrees Fahrenheit. Spray lightly with cooking spray 4-4 ounce ramekins. Set aside.
In a large bowl, combine butter and coconut sugar. Beat with an electric mixer until mixture is light and fluffy. Add vanilla and egg, beat to combine.
Add almond flour, salt, and baking soda. Beat once more until batter forms. Fold in chocolate chips. Divide batter between ramekins. Smooth tops with the back of a spoon. Bake for 15-18 minutes or until tops are starting to look golden brown.
Serve with vanilla ice cream of choice.
Want to save and eat later? Allow pots to cool, then cover and refrigerate. When ready to warm up pots, preheat oven to 300 degrees F. Allow pots to sit at room temperature until oven is ready. Place ramekins on baking sheet and heat in oven for 10-15 minutes.
Adapted from Simply Nigella.