Melt butter in a microwave-safe mug or ramekin. Then add vanilla extract, maple extract, and egg. Whisk until yolk is incorporated and mixture is well-combined.
In a small bowl, combine coconut flour, Swerve, and baking powder. Mix thoroughly to combine.
Add dry ingredients to the mug (or ramekin), then mix thoroughly until well-combined.
Place the mug in the microwave for one minute on high.
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. (I prefer cutting mine in half.) To serve, top with butter, ChocZero Maple Syrup, and Swerve Confectioners.
If you don't have medium eggs on hand, you can use a large egg, but the result might be a bit "eggy."
You can also make this recipe with vanilla extract only or maple extract only (use only 1/4 tsp of either extract).