Low-Carb Ice Cream Sugar Cones

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 1/2 cup Coconut milk

• Baking & Spices

  • 2/3 cup Almond flour
  • 1/2 cup Brown sugar substitute such as sukrin gold
  • 1 tbsp Psyllium husk powder
  • 1 pinch Salt
  • 1/2 tsp Vanilla powder or cinnamon

• Dairy

  • 1/4 cup Ghee

Found on ketodietapp.com

Description

Directions

• Preheat your cone maker to medium (heres a good cone maker on Amazon). 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.
• Pour the batter (about 3 tablespoons per wafer) in the cone maker and close the lid. Cook for 3-6 minutes, or until its 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 - there are plenty of recipes on my blog. The pictured ice-cream is a variation of my Fat-Burning Berry Ice-Cream from the KetoDiet App.

Nutrition