In a small bowl, mix together eggs, coconut oil, date syrup (or other liquid sweetener), salt and baking soda.
Add coconut flour and cocoa powder, and mix well until a glossy smooth batter is made.
Spray or grease 2 mugs with coconut oil.
Divide batter between 2 mugs.
To microwave, add to the microwave for 1 minute, check on the cakes, and then microwave in 30 second intervals. Coconut flour dries out if overcooked, so I like to stop cooking the mug cake when the outside is solid and the center of the cake is still a little undercooked.
To bake the mug cakes, add to a baking ramekin, and preheat the oven to 325º F. Bake the mug cakes for 16-18 minutes, until the outsides of the cakes are fully cooked, and the center of the cake is slightly undercooked.
Top with chocolate chips, fresh fruit, or nut butter. Serve hot.