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I've always loved ice-cream waffle cones and craved them ever since I gave up grains and sugar. While I mastered keto ice-cream, grain-free bread, and even low-carb tortillas, sugar cones seemed impossible due to their perfectly crisp texture thanks to the main ingredient: sugar.
After much experimentation with different nut and seed flour mixes and sweeteners, I finally came up with this recipe. These cones are guilt-free and likely the closest you'll get to real sugar cones!
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Recipe Tips and Swaps
There are two ways to make these waffle cones: using a cone maker or a DIY approach with cone shapers and an oven. I prefer using a cone maker because it's less work, easier, and you can make the cones really thin and crispy.
Can't eat nuts? Need a different sweetener? Here are some easy recipe
- Almond flour: If you can't use almond flour, try sunflower seed flour as a substitute.
- Sweetener: Brown sugar substitute or erythritol blends work well. Adjust to your taste preference. If you don't have brown sugar substitute, you can add a teaspoon of blackstrap molasses, or up to a tablespoon of yacon syrup. Although allulose is generally a better option, I would not recommend it in this recipe. Allulose would make the cones soft and you need to keep them crunchy.
- Fat: You can use melted ghee, butter, or coconut oil depending on your dietary needs and taste preference.
- Milk: Coconut milk works great, but you can also use almond milk or any other low-carb milk alternative. Heavy whipping cream is an option too (use half cream and half water).
DIY Approach VS Cone Maker
When I first made these sugar cones, I didn't have a cone maker and used DIY cone shapers made from paper and aluminum foil. While it worked, the result wasn't ideal. The cones were thicker, unevenly cooked, and slightly burnt on the edges. Here's a comparison to help you decide which method to use:
DIY Approach
- Preparation: Make cone shapers using paper and aluminum foil. This requires some crafting but can be fun if you enjoy DIY projects. Here's a quick tutorial to help you with the cones.
- Baking: Spread the sugar cone dough in round shapes on a silicon baking mat and bake at 150°C/300°F (fan-assisted) or 170°C/340°F (conventional) for 15-18 minutes.
- Forming: Once the wafers are baked, use a spatula and the DIY cone shaper to fold the hot dough around it. Allow it to cool for 1-2 minutes.
Pros:
- No special equipment needed.
- Great for a hands-on, crafty kitchen project.
Cons:
- More time-consuming and labor-intensive.
- Cones may not be as thin or crispy.
- Uneven cooking can result in burnt edges.
Cone Maker
- Preparation: Preheat your cone maker to medium. This step is crucial for even cooking.
- Cooking: Pour about 3 tablespoons of batter per wafer into the cone maker and close the lid. Cook for 3-6 minutes, or until lightly browned and cooked through.
- Forming: Use a spatula and cone shaper to fold the hot wafer around it. Let it cool for 1-2 minutes before removing the shaper.
Pros:
- Quick and easy with consistent results.
- Cones are thinner and crispier.
- Less chance of burning.
Cons:
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Keto Ice Cream Recipes You Will Love
Looking for more tasty ice cream recipes that are sugar-free, low-carb and keto-approved? Check out The Ultimate Ice Cream Guide!!
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Hands-on Overall
Serving size cone
Nutritional values (per cone)
Net carbs1.3 grams
Protein2.9 grams
Fat12.4 grams
Calories127 kcal
Calories from carbs 4%, protein 9%, fat 87%
Total carbs2.5 gramsFiber1.2 gramsSugars0.6 gramsSaturated fat6 gramsSodium33 mg(1% RDA)Magnesium24 mg(6% RDA)Potassium87 mg(4% EMR)
Ingredients (makes 10 cones)
Instructions
- Preheat 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.
- Add 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.
- Pour 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.
- As it cools down, the wafer will harden. Then, you can remove the cone shaper and let it cool to room temperature.
- Repeat 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.
- Serve with a scoop or two of your favourite keto ice-cream!
Ingredients
Instructions
- Preheat 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.
- Add 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.
- Pour 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.
- As it cools down, the wafer will harden. Then, you can remove the cone shaper and let it cool to room temperature.
- Repeat 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.
- Serve with a scoop or two of your favourite keto ice-cream!
Nutrition (per cone)
Calories127kcal
Net Carbs1.3g
Carbohydrates2.5g
Protein2.9g
Fat12.4g
Saturated Fat6g
Fiber1.2g
Sugar0.6g
Sodium33mg
Magnesium24mg
Potassium87mg
Detailed nutritional breakdown (per cone)
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