Preheat the oven to 180 ° C
Melt the butter and chocolate in a double boiler. Set aside in the refrigerator.
In a bowl, combine the whole eggs and egg yolks and a pinch of salt.
Add erythritol and mix quickly. The mixture should not be too white.
Pour the melted chocolate over the egg-erythritol mixture and mix. Then add the almond flour.
Fill a third of the molds previously buttered or greased, then add 3 cocoa liquor buttons and cover with the batter.
If you do not want to eat them immediately, place them in the refrigerator up to 15 minutes before baking. Otherwise, go directly to the next step.
Take them out then set aside for 1 minute and taste before the inside chocolate hardens.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.