WHISK together the almond flour, flaxseed meal, baking powder, salt, espresso powder, brown sugar Swerve, egg, caramel syrup, and vanilla extract until smooth.
SPRAY a large mug with non-stick cooking spray and transfer the mixture to the mug.
MICROWAVE for 1 ½ minutes, check doneness, then continue in 30 second intervals until a toothpick inserted comes out clean. (Mine took 2 ½ mins.) Remove from the microwave and allow to cool for several minutes.
COMBINE the cream cheese and sugar-free caramel syrup in a small bowl and microwave on medium heat for 30-45 seconds. Stir well and drizzle over the muffin. Enjoy!