In a small bowl, whisk together the sweetener and cinnamon. Set aside.
In a medium bowl, whisk together the almond flour, coconut flour, sweetener, cinnamon, baking soda, cream of tartar, and salt.
Add the egg, butter, whipping cream, and vanilla extract and stir until well combined. If your batter is overly thick, add water, 1 tsp at a time. It should be just barely pourable.
Divide half the batter between two coffee mugs or ramekins. Sprinkle with half of the topping mixture. Divide the remaining batter between mugs and sprinkle with the remaining topping mixture.
Cook on high in microwave for 1 to 2 minutes, until puffed and just barely cooked through.
Remove and let cool 5 minutes. Serve warm with lightly sweetened whipped cream, if desired.
Serves 2. Each serving has 9.5 g of carbs and 4.52 g of fiber. Total NET CARBS = 4.98 g.Food energy: 323kcal Total fat: 29.38g Calories from fat: 264 Cholesterol: 30mg Carbohydrate: 9.50g Total dietary fiber: 4.52g Protein: 8.16g Sodium: 502mg