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In a microwave-safe mug (that can hold at least 8 oz of liquid), add all cake ingredients. Mix with a small whisk until batter is smooth.
In a small bowl, add topping ingredients. Whisk until evenly blended. Sprinkle half of it over surface of cake. Save remaining for another cake.
Cook cake in microwave at full power for about 1 minute and 15 seconds to 1 minute and 30 seconds. Be careful to not overcook the cake because that will cause the cake to be dry when it cools.
While cake is cooling, add butter and cream cheese to a small microwave-safe bowl. Place a paper towel over bowl and heat briefly for about 8-10 seconds. Be careful to not heat too long because the cheese will start to pop.
Whisk butter and cream cheese until smooth. Gradually add in powdered sweetener, ½ tbsp at a time and whisking after each addition. Add enough powdered sweetener to sweeten and thicken the frosting. I used 1 tbsp but you can add a little more if needed.
Place frosting into a piping back (or use a ziploc bag and cut a small hold at one corner). Pipe a swirl over the still warm cake. You should have enough frosting leftover for a second cake. Cake is best enjoyed warm.