Melt butter in a microwave-safe mug or ramekin. Then add heavy whipping cream, vanilla extract, and the egg. Whisk until yolk is incorporated and mixture is well-combined.
In a small bowl, combine coconut flour, Swerve Confectioners, and baking powder. Mix thoroughly to combine.
Add dry ingredients to the mug (or ramekin), then mix thoroughly until well-combined.
Gently fold in chocolate chips.
Place in the microwave for 50 to 90 seconds on high, being careful not to overcook. Check at 50 seconds and again at 10-15 second increments to ensure you remove it at the right time.
When finished, put a fork in the mug cake and carefully lift it up and flip it over. If the bottom isn’t fully cooked yet (this will depend on your microwave), cook it for another few seconds.
Your pancake mug cake can be enjoyed in the mug, fully intact on a plate or bowl, or cut in half on a plate or bowl.
Optionally top with butter and drizzle with ChocZero Maple Vanilla Syrup.
For a slightly different flavor, you can use a combination of Swerve Confectioners and Swerve Brown. Use the same total amount (1 tbsp), but experiment with different combos, like 2 tsp Swerve Confectioners + 1 tsp Swerve Brown.