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Put the butter and Swerve in a microwave-safe mug and microwave until the butter is just melted, about 15-30 seconds, depending on your microwave.
Stir the butter and Swerve with a fork, then add the egg and mix well.
Add the remaining ingredients (except for the whipped cream) and mix well with the fork.
Microwave for 30 seconds to 1 minute and 30 seconds, stopping to check at 30 seconds and then after every 10 seconds until the cake is puffed and just set, but still looks sticky on top (undercooking is better than overcooking, in my opinion).
Top with whipped cream if you like, and eat right away.