In a bowl, combine your dry ingredients - coconut flour, baking powder, cacao powder, sweetener. Make sure there are no lumps.
Add your wet ingredients - the egg, cream and vanilla extract. Mix well.
Stir in the chocolate chips and let the batter rest for a minute.
Melt ½ tsp butter each in 2 mugs or ramekins (30 seconds) and grease the insides. This is an important step if you want to turn your mug cakes out onto a plate. Divide the batter between the mugs/ramekins.
Microwave on high for 1 ½ minutes. Don't microwave any longer or your cakes will become dry.
Enjoy straight out of the ramekin or turn out onto a plate. See post and notes for an optional chocolate sauce!
4.4g net carbs per serve.For an optional chocolate sauce, melt 2 tbsp sugar free chocolate chips and 1 tbsp butter in the microwave or in a water bath. Stir until liquid. Add 2-3 tbsp cream or milk and stir until smooth and pourable. Sauce is not included in the nutrition calculation.If you cannot get hold of sugar free chocolate chips, chop dark chocolate with a minimum of 85% cocoa solids. I used 6 oz ramekins.