Instructions

• Prepare two 8-ounce microwave-safe mugs and set them aside.
• In a medium bowl, stir together 1/4 cup + 3 tablespoons almond flour, 1 tablespoon coconut flour, and a pinch of salt until evenly mixed.
• In a small bowl, whisk 1 tablespoon water, 1 tablespoon lemon juice, and 1 teaspoon baking powder until the mixture is slightly frothy.
• Add 1 tablespoon almond butter, 1/4 cup unsweetened applesauce, 1 tablespoon agave, and 1 teaspoon raw vanilla extract to the small bowl and whisk until smooth and well combined.
• Pour the wet mixture into the dry flour mixture and stir until a uniform batter forms.
• Crumble 2 of the 3 macaroons into small pieces and gently fold them into the batter.
• Divide the batter evenly between the two prepared mugs.
• Microwave the mugs on full power for 2 minutes, or until the cakes are set and just begin to pull away from the sides (they will not rise much).
• Crumble the remaining macaroon and sprinkle the crumbs evenly over the two cakes.
• Let the cakes cool briefly (about 1 minute) before eating, then enjoy.