Oil one large coffee mug and dust with coconut flour.
Mix the dry ingredients together in a bowl.
Mix the syrups and cream in another bowl.
Stir the wet mixture into the dry mixture until thoroughly blended.
Fold in about 1/3 of the egg whites to lighten the mixture. Fold until no streaks remain.
Fold in the remaining egg whites gently but thoroughly.
Spoon the batter in the prepared mug.
Microwave on high for about 45 seconds, or until the cakes are firm but still wet on top. DON'T OVERCOOK!
Leave the cakes in the cups for 3 minutes, then pour the soaking milk over the top until just the top of the cake is above the milk.
10. Let soak for 5 minutes or until you can’t stand it anymore.
11. Remove the cake carefully with a big spoon and let it sit on a paper towel while you fix the topping.
12. Top with the whipped cream topping and enjoy.
Mix all the ingredients together while cake is cooking.
Whipped Cream Topping
Whip the cream and the pudding mixture together until soft and fluffy. Add the syrup and whip until it’s the consistency of good whipped cream.
It's impossible to figure the nutritional values of the soaking milk so the values in this recipe are without the soaking milk. My cake soaked up about 1 tablespoon of the mixture. The whole amount of soaking milk has 262 calories and 1.8 carbs. You can measure how much your cake actually soaks up and figure it that way or you can just relax and enjoy the cake. Either way the carbs are negligible.