Low-Carb Ice Cream Sugar Cones

by KetoDietApp.com

Step 1Preheat your waffle cone maker to medium. In a bowl, place the almond flour, psyllium, vanilla powder and salt. In another bowl, mix the eggs, coconut milk, sweetener and melted ghee.

Step 2Add the dry ingredients into the bowl with the eggs and mix well. Let it sit for 5-10 minutes. This will help the batter thicken so it's not too runny.

Step 3Pour the batter (about 3 tablespoons per wafer) in the waffle cone maker and close the lid. Cook for 3-6 minutes, or until it's lightly browned and cooked through (the time depends on the cone maker and temperature setting). Once ready, use a spatula and cone shaper to fold the hot wafer around it. Place on a plate or a chopping board and let it cool down for 1-2 minutes.

Step 4As it cools down, the wafer will harden. Then, you can remove the cone shaper and let it cool to room temperature.

Step 5Repeat for the remaining cones (9-10 per recipe). Once cooled, place them gently one inside another and store in an airtight container for up to a month.

Step 6Serve with a scoop or two of your favourite keto ice-cream!