1 very generous pinch of cinnamon (optional, it makes a richer, deeper chocolate flavor)
Place the butter in a 4 cup heavy, glass, microwave safe bowl and melt it in the microwave for 1 minute (covered with a paper towel in case it pops). I use my 4 cup glass measuring cup.
Remove and whisk in the cream and return the bowl to the microwave for 2 minutes.
Remove from the microwave and whisk in the sweetener, cocoa powder and whey powder then add the almond milk, salt, and *cinnamon (if using).
Return to the microwave for 1 more minute and if it begins to pop go ahead and remove it. The sauce will be done before this step but it thickens it and blends the flavors just a bit more.
If not serving immediately store in a tightly closed jar in the fridge and reheat very briefly if necessary to return it to its original pourable state, do not overheat or it might separate. If that occurs mix some xanthan gum in and it will come back together enough to serve.
When this process is followed you should have no lumps in this but ingredients can vary so be sure and have an immersion blender, hand mixer or even a regular blender on hand if necessary.
Recipe by Nana's Little Kitchen at https://www.nanaslittlekitchen.com/easy-sugar-free-chocolate-gravy/