Sugar-Free Lava Cake

Lightly grease 4 (5-ounce) ramekins.
In a microwave-safe bowl, add coconut oil andcacao nibs and microwave on high for 1-2 minutes or until melted completely,stirring after every 30 seconds.
In a large-sized mixing bowl, add stevia, eggs,egg yolks and vanilla extract and beat until frothy.
Add melted coconut oil mixture and beat untilwell blended.
In another mixing bowl, blend together flour,cacao powder and salt.
Transfer the flour mixture into egg mixture andmix until well blended.
Transfer the mixture into the prepared ramekins evenly.
Refrigerate the filled ramekins for about 30minutes.
Preheat youroven to 425 °F.
Pour boiling water in a large-sized casseroledish ¼ of full.
Arrange ramekins in the casserole dish. (Watershould reach to half of the ramekins).
Bake for approximately 15-18 minutes.
Remove the ramekins from oven and let the cakescool for at least 10 minutes.
Carefully run a sharp knife around the edges oflava cakes to loosen them.
Then invert the cakes into serving plates.
Serve with the garnishing of strawberries