Preheat oven to 350˚ F. Spray 6-8 ramekins lightly with oil. Set aside.
Whisk together flour, flaxseed, spices, and salt together in a medium bowl.
Using an electric mixer, beat 3 Tablespoons coconut oil and 3 Tablespoons Truvia in a small bowl until blended.
In a glass measuring cup, stir together 1/3 cup molasses and 1/3 cup water.
Add flour mixture to oil mixture alternately with molasses/water mixture, beating to blend between each addition.
Divide batter equally between prepared ramekins.
Stir together 1-1/2 cups hot water, 3 Tablespoons coconut oil, and 3 Tablespoons honey in a 2 cup glass measuring cup. Carefully pour over top of batter (there will be lots of liquid on top of the batter).
Bake until gingerbread is cracked on top and set, about 12-15 minutes; do not over-cook. Serve warm with whipped cream. Enjoy!
* Nutmeg is from the seeds of a tropical tree and is generally considered safe for people with tree nut allergies; if you have a nut allergy and are not sure about nutmeg, check with your doctor first