Melt ¼ cup coconut oil and ½ cup chocolate chips in microwave-safe bowl. Heat in intervals of 30-seconds until melted (should only take 45 seconds total). Stir to combine.
Whisk 2 eggs and 1 egg white together in a small bowl and add ½ teaspoon vanilla extract. Set aside.
In a larger bowl, mix together ⅓ cup powdered sugar, ¼ cup gluten free flour and a pinch of salt. Then add the melted chocolate and eggs to the mixture. Whisk well until smooth.
Coat two 6 oz ramekins well with cooking spray and then add half the batter to each. Place ramekins on a baking sheet and place in oven.
Bake for 12 minutes (the tops should be a little jiggly and soft).
Remove cakes from oven and let cool for 5 - 10 minutes. (Use the edge of a knife to gently loosen the cakes from the sides and flip ramekin over onto a plate/bowl). Top with your favorite ice cream and enjoy!
Recipe by Afitcado at https://www.afitcado.com/chocolate-molten-lava-cake/