Preheat the oven to 400°F and line the muffin pan with your choice of liners. In a medium bowl, combine almond flour, cocoa powder, instant coffee, baking powder, and sea salt. Set aside. In a large bowl, beat softened butter, vanilla, and sugar substitute until light and fluffy. Add cream cheese and mix well. Add eggs one at a time, mixing well after each. Combine dry ingredients with wet ingredients until fully mixed. Add melted baking chocolate and beat until combined. Divide batter into muffin pan, filling each cup ¾ full. Bake for 5 minutes at 400°F, then reduce to 350°F and bake for another 10-15 minutes until a toothpick comes out clean. Cool on a rack for at least 10 minutes before enjoying. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.