Ingredients
- 1/4 cup + 3 tablespoons almond flour
- 1 tablespoon coconut flour
- pinch salt
- 1 tablespoon water
- 1 tablespoon lemon juice
- 1 teaspoon baking powder
- 1 tablespoon almond butter
- 1/4 cup unsweetened applesauce
- 1 tablespoon agave
- 1 teaspoon raw vanilla extract
- 3 macaroons crumbled
Instructions
- Rub two 8-ounce mugs with coconut oil.
- In a medium bowl, stir together the almond flour, coconut flour, and a pinch of salt.
- In a separate small bowl, whisk together the water, lemon juice, and baking powder until frothy. Add in the almond butter, applesauce, agave, and vanilla, and whisk until smooth and combined.
- Stir into the flour mixture until well combined.
- Crumble up the macaroons and gently fold them into the batter.
- Divide the batter evenly between the mugs.
- Microwave for 2 minutes at full power, or until the cake feels set and begins to just pull away from the sides of the mug. Note that it won't rise much, as there are no eggs.
- Crumble the remaining macaroon up and divide between the two cups.
- Enjoy!