Preheat oven to 350* and move rack to middle of the oven. Grease a 9” springform or cheesecake pan and set aside.
Melt together the butter and chocolate chips until fully melted and smooth. You can do this in a microwave in 30 second increments or over a double boiler on the stovetop.
In a small bowl sift together almond flour and baking powder and set aside.
In another larger bowl beat together eggs and low carb sweetener for about 3 minutes until fully whipped.
With mixer on low carefully add the flour mixture to the egg mixture. Mix until just blended. Again while mixer is on, slowly pour in melted chocolate mixture. Make sure to scrape all the chocolate into the egg mixture completely cleaning the chocolate bowl.
Using a rubber spatula pour batter into your springform pan, again scraping entire batter bowl clean. Place cake pan into middle of the oven and bake for 40 minutes depending on your oven.
Check at 35 minutes for doneness with a tester...tester should come out with a few moist crumbs, but you be the judge. My oven takes 40 minutes.
Pull the cake from the oven and let cool at room temperature. As cake cools it will settle and fall into a dense rich flourless cake. With a sharp knife cut around the edges of the springform pan and then the side of the pan from the cake.
Serve warm, room temperature, from the fridge OR straight from the freezer.
Fresh whipped cream and fresh raspberries are an excellent addition to this dessert rounding out an elegant meal.