Low carb, keto friendly crispy ice cream cones, sugar free, wheat flour free, gluten free, with a dairy free version, and also diabetic friendly!
Keto/ low carb
Ice cream served in a crispy cookie cone is the best treat of my childhood!
Even today I still crave it.
Of course I had to find a low carb version.
There are some special ingredients in this recipe and that's the secret of success.
Especially low-fat almond flour can not be replaced.
See notes for the alternative to low-fat flaxseed flour.
If there is no special waffle iron (it is not an expensive device) you can also make crispy ice cream cups using muffin tins.
In this case try to oil your hands before spreading the dough in the muffin tins for the appropriate shape.
The thinner the crispier!
If you have leftover ice cream cones, another idea is to break some of them into small pieces, in a bowl with almond milk, and you will have the most perfect "breakfast cereals"!
Keto Crispy Ice Cream Cones
Pieces: 17 (of 30g each)
• Ingredients:
130 ml / Water
120 g / Erythritol-stevia blend 1:1
100 g / Butter*
1 / Egg
1 tsp / Homemade vanilla extract
40 g / Reduced fat golden flaxseed flour
50 g / Reduced fat almond flour
20 g / Bamboo fiber flour
1/4 tsp / Salt
• Instructions:
1 Boil the water and sweetener in a small sauce pan, on a medium heat, for a few minutes.
2 Add the butter and stir to melt.
*Note:
• Butter can be replaced with 90g
coconut oil.
3 Set aside and let the mixture cool for a while (about half an hour).
4 Meanwhile, weigh and mix the dry ingredients in a bowl.
* Notes:
• Flaxseed flour can be replaced with
80g very fine grounded flaxseed (for example in a coffee or grinder).
If you choose this version you should reduce the butter a little:
80g butter (or 75g coconut oil) and add:
1/2 tsp of guar gum + 1 egg white.
5 Continue adding the egg to the water-butter-sweetener mixture and mix well.
6 Pour the flour mixture into the butter mixture and stir until set.
VIDEO
7 Let the mixture rest for 30 minutes.
8 Heat the waffle iron.
9 Weigh 30g of the mixture for 1 cone.
The mixture is sticky, oil your hands for this process.
10 Smear some coconut oil on the waffle iron and press the dough.
11 Bake for about 2 minutes until lightly golden brown.
Watch this video 🎬 for the process
12 Let the waffle cool a bit not to burn your fingers and then wrap with a special tool for ice cream cones.
13 3 minutes later remove the cone tool and continue this process for the rest of the dough.
• Serve with The Best Keto Ice Cream and enjoy!
Macros for 1 ice cream cone:
Protein: 2.6 g
Carbohydrates (net): 0.3 g
Fat: 5.8 g
Energy: 66 Kcal
Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.
According to the current copyright law (N.2121/93), the republishing of part or the whole text, photos or videos as well as the rest of the article of this recipe is prohibited without the written permission of the author. It is also prohibited to use the recipes for commercial or other reasons and to exploit them in any way, without the written permission of the author.