Waffle Cones

5 from 1 vote

Crisp and delicious ice cream cones that are made low carb and can be made dairy-free. Feel free to play around with the amount of water you add. A thicker batter produces a thicker and more sturdy cone while a thinner batter makes for a more delicate and crisp cone. Add different flavor extracts, color, or even cocoa to play with the flavor profile and appearance.

Course Dessert

Cuisine American

Keyword 4th of July, american, dairy-free, dessert, halloween, holiday, nightshade-free, vegetarian, waffle

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 77kcal

Author Jenny Ross

Ingredients

40 g butter melted, or butter-flavored coconut oil for dairy-free
40 g egg whites 2 egg whites
20 g defatted almond flour (1/6 cup)
20 g lupin flour or more defatted almond flour (1/6 cup)
10 g protein powder sugar-free vanilla flavor, such as Jay Robb (1/3 scoop)
30 g monk fruit powdered
1/2 teaspoon vanilla extract
1/8 teaspoon salt
water as needed

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Instructions

Whisk together all ingredients until smooth. Add water as needed until the batter falls in ribbons from a spoon.
Use a spoon to transfer 2 tablespoons of batter to a waffle cone iron. Cook according to manufacture’s instructions.
Quickly and carefully lift the cooked waffle to a counter and wrap it around a cone mold (the waffle will be quite hot so be careful). Place the cone seam side down and allow it to cool completely. Remove the mold and repeat. I like to place finished cones in cups to keep them upright. Unused cones can be stored in an airtight container for several days.

Notes

Protein:Energy Quotient [calories]: 0.48, Protein % of calories: 24.4%

Nutrition