Preheat oven to 180 degrees C (fan forced), 350 degrees F (fan forced)
Mix flour and baking powder together in a small dish.
Place chocolate, butter, peanut butter and granulated sweetener into saucepan over low heat. Stir for 3 minutes until or until melted and smooth and velvety. Remove from heat and stir in the vanilla.
With pan off the heat and add the eggs one at a time, whisking in thoroughly. (See note 2)
Add flour into the saucepan with the chocolate mixture and gently stir in with a large wooden spoon.
Spoon mixture evenly into the ramekins
Place ramekins onto a baking tray and cook in the oven for 10 minutes at 180 degrees C (fan forced), 350 degrees F (fan forced). Note: when done, edges should be just set and the middle should be wobbly.
Remove from oven and let sit for 2 to 3 minutes.
Serve cakes in ramekins, dust with unsweetened cocoa powder and serve immediately whilst still warm with fresh raspberries, sugar free ice cream, or sugar free custard, or cream.