First, combine the butter and lily's chocolate chips in a bowl and microwave for about 20 seconds until the ingredients have melted.

Mix in the instant coffee grounds and cocoa powder into the warm ingredients. They will blend right in.

Add the coconut flour, almond flour, egg, vanilla extra and Swerve Powdered sugar. Mix it until all the ingredients have blended together nice and smooth.

Finally, add the 2 tablespoons of sour cream.

Separate the ingredients into two ramekins and microwave them separately for between 45 seconds and 60 seconds each. I have a high powered microwave and it only takes 45 seconds for my cake to be completely done.

Optional: Top with whipped cream.