Preheat oven to 350°F.

Whisk sugar and eggs until well blended.

Add oil and coffee and continue to whisk until light and fluffy.

Sift potato (or tapioca) starch, almond flour, baking powder and cocoa powder and pinch of salt and whisk until well blended.

Fill 4 ounce ramekins 3⁄4 full with brownie mixture (you can use 1/3 measuring cup) and bake at 350°F for 15 minutes. Extra richness: add a chunk of your favorite dark chocolate in the center of the batter before baking

Remove from oven and serve immediately with some ice cream or coconut cream and fresh berries.

To make ahead of time: Freeze in ramekins and place directly from freezer into oven, bake an additional 5 minutes.