Waffle Cones

While The KETO Ice Cream Scoop Cookbook was being written, a member of our little Keto Kitchen Facebook Group yelled (in writing), “Make KETO Waffle Cones!”

Thus, you have Facebook to thank for these coming into existence. When it comes to ice cream I have always been a cup girl as opposed to a cone girl.  Just give me the ice cream!  I don’t need no stinkin’ cone.  Luckily for y’all, Facebook intervened.  KETO Waffle Cones it is.

If you’ve been looking for KETO Waffle Cones for your KETO Ice Cream, your ship has just come in.  Did I mention how crisp they are?  They’re really crisp!  They’re slightly thinner and {intentionally} sightly less sweet than the ones you get at the regular ice cream parlor, but that won’t bother you lovely KETO peeps. And if you prefer a Waffle Bowl for your ice cream over a handheld cone, these work perfectly for those, too.

I made these KETO Waffle Cones super simple to whip up. The only trickier part is getting used to your Waffle Cone Maker. There’s a few tips and tricks detailed below – I encourage you to read them before you pour that first waffle cone on the maker.  NOTE: NO, this batter does NOT work in the oven or in a pan on the stove. I tried for you, repeatedly. (They need whole new recipes and I am working on them).

For the very best KETO ice cream around – and by very best we mean better than premium regular ice cream – check out The KETO Ice Cream Scoop Cookbook, and whip up some Butterscotch Bling, Ballistic Coffee, Bubblegum Bliss, or any of the other 52 flavors of ice cream for your Waffle Cone.  Need an ice cream maker to churn up those recipes?  This is the one I recommend: Cuisinart ICE-21 or Cuisinart ICE-100. I have them both.

If you need help deciding between the two churners, we did a podcast for you on that!  I also did some videos on KETO Ice Cream that you might find useful in your ice cream making endeavors.

I’ll stop waffling now and give you the recipe. (Sorry)

 

Waffle Cones

Author: Carrie Brown | Prep time:  5 mins   |   Cook time:  4 mins per waffle    |   Total time:  9 – 28 mins  |  Serves: 7

What You Need

What You Do

  1. Put the eggs, erythritol OR xylitol, vanilla extract, maple extract, and avocado oil in a mason jar or bowl and blend well with an immersion blender if you have one, a whisk if you don’t.
  2. Place the almond flour and konjac flour in a small bowl and mix together well.
  3. Add the almond flour mixture to the egg mixture and blend until completely mixed and smooth.
  4. Leave the Waffle Cone batter to stand for 15 minutes. DO NOT SKIP THIS STEP. Trust me. The batter needs to thicken or you will get very thin, fragile waffles and you’ll be sad.
  5. Pre-heat your Waffle Cone Maker.  If you have the same model as me then I used a setting of 2 1/2.
  6. Pour batter into a 1/4 cup measuring cup, but slightly under-fill it. If you don’t use cups to measure, you want 3 1/2 TBSP batter.
  7. Pour batter onto the bottom plate of your waffle iron, slightly above the center.
  8. Close the lid and set a timer for 4 minutes.
  9. When the timer goes off, lift the lid. Depending on the color waffle that you prefer you can lower the lid and cook a little longer.
  10. ***THE WAFFLE WILL BE EXTREMELY HOT TO TOUCH FOR SEVERAL MINUTES AFTER YOU REMOVE IT FROM THE IRON***
  11. Using a spatula slid underneath it, carefully lift the waffle off the iron and transfer it to a clean towel on your kitchen counter.
  12.  Leave the waffle for a minute or two to cool down, and then, using the cone form that came with your waffle cone maker, roll the waffle around the cone. There are comprehensive instructions in the manual and I encourage you to read them first.
  13. Once you have rolled the waffle around the form, press it in place against the counter to seal the seams.
  14. Leave the waffle on the cone form to cool and go cook the next waffle.
  15. When the second waffle is cooked, remove the cone form from the first waffle cone and place the waffle cone in a glass to cool completely.
  16. Repeat until you have made 7 waffle cones.
  17. Stand back and admire your spectacular, fully-KETO handiwork, and prepare for the flood of high-fives from your family and friends.

 

Top Recipe Tips

  • You can sub other suitable KETO oils, but the flavor will be altered, and in the case of olive oil, drastically. I recommend avocado oil for the best flavor.
  • You cannot sub the almond flour with coconut flour successfully.
  • If your waffle cools too much before you roll it and is no longer pliable, pop it back in the waffle cone iron for 20 seconds and it will return to it’s initial pliability.
  • If you want Waffle Bowls, you can either drape a waffle over an upturned mason jar, wide glass, or similar kitchen object, or you can drop it into a bowl and make folds in the sides with your fingers (see above picture of finished bowl using this method).
  • Stack the Waffle Cones inside each other and store in a large Ziplock bag, carefully expelling as much air as possible.  You can also store in an airtight container.
  • Plug the bottom end of the cone with melted 100% chocolate or a KETO marshmallow from the The KETO Ice Cream Scoop Cookbook, to stop the ice cream dripping on you through the hole.
  • NO, this batter does NOT work in the oven or in a pan on the stove. I tried for you, repeatedly. They need new recipes and I am working on them.
  • I use Olive Nation extracts (link in recipe). They are typically cheaper via Amazon than directly from Olive Nation because of the shipping.

 

Helpful Cooking and Recipe Links

 

Podcast Episodes and Videos

 

 

 

 

Want delicious uber-healthy recipes? Check out my Cookbooks!
  • Minta June Hale - Now I’m really sad my Carrie kitchen tasting days are over!ReplyCancel

  • MarySue Moffet - As much as I love new toys, I don’t want to have to buy another small appliance.
    I have a Cuisinart Griddler with the interchangeable plates. Do you think I could pull this off using the griddle plates but pressing like a waffle? Interested in your thoughts.
    Thank you!ReplyCancel

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