Mix the melted butter, egg, coconut flour, erythritol, coconut milk, baking powder and vanilla. Mix well until smooth.
Pour half the mixture into a 3 inch ramekin (or ramekin that fits your serving dish) and the remaining mixture into another same sized ramekin.
Place in the microwave and cook for 2 minutes.
Remove from the microwave, gently ease out of the ramekin and cut in half lengthways. Set aside.
MAKE THE FILLING
Place all the filling ingredients in a bowl and whisk until combined.
Make the sponge dip
In a shallow bowl, mix the coffee and rum.
Dip the sponge slices into the coffee mixture and place one of the slices into your serving glass.
Spoon a large tablespoon or two of the cream mixture. Smooth the cream out evenly.
Repeat with the layers of cake dipped in coffee mixture and spooned cream until you are left with a cream topping.
Lightly dust the topping with unsweetened cocoa powder.
Chill for 30 minutes
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.