Preheat oven to 350º F. Grease 4 6-ounce ramekins with coconut oil spray. Set ramekins on a baking sheet.

Place natural sweetener and egg yolks in a medium mixing bowl. Use a fork to combine until the sweetener is dissolved and the mixture is thick and yellow. Slowly stir in melted chocolate, chocolate collagen and vanilla.

In a separate clean mixing bowl or in a stand mixer bowl, use clean beaters, whip together the egg whites, cream of tartar, and sea salt until soft peaks form.

Fold half of the egg white mixture into chocolate mixture to lighten. Then gently fold in the remaining egg white mixture. Divide mixture among the prepared ramekins.

Bake for 11-15 minutes or until the edges should be set, but the centers should still jiggle slightly.

These are best served hot from the oven. If desired, sprinkle with powdered sweetener. Store extras covered in the fridge for up to 5 days. To reheat, uncover and place in a 200º F oven until slightly warm--about 10 minutes. Do not microwave.