Add all the ingredients to a mixing bowl or a large microwave safe mug. If you are using a mug, melt the butter first.
Mix well until thoroughly combined and no lumps.
Add the batter to two greased ramekins.
Microwave each ramekin for 90 seconds. The top should look cooked and a bit fluffy. If it's a single mug, cook it for about 1 minute and 50 seconds. Alternatively, bake in a preheated oven at 350° F for 10 minutes.
Let it cool for a couple of minutes.
Serve with whipped cream and crushed pecans.
Store in the fridge for covered for up to 3 to 4 days.Can be frozen for up to 3 months.Net carbs per serving is 2.7 grams.