You know those ice-cream shops that would mix in all of the toppings to your ice-cream? I used to get them to crunch up a cone as one of my mix in’s, and then put the ice-cream in to another cone!
I love a good waffle cone almost as much as the ice-cream. That made it imperative that we figure out a gluten free, refined sugar free alternative to the “real thing”.
Sheryl pulled out all the stops and surprised me with little mini cones filled with honey sweetened whipping cream a while back, and let me just tell you, they are SO GOOD! They are honestly better than the gluten and sugar filled versions.
Ingredients
- 2 T – Butter or Palm Shortening
- 1 lg – Egg
- 1 lg – Egg White
- 1/4 cup – Maple Syrup
- 2 tsp – Vanilla Extract
- 3/4 cup – Almond Flour
- 3 Tbs – Arrowroot Flour
- 1/4 tsp – Salt
- 1/4 cup – Shredded Coconut
Instructions
- Mix all of the ingredients together until smooth.
- Cook on a waffle cone iron. (You can spread the mix thin on a skillet to cook if you don’t have a cone iron. It isn’t nearly as easy or pretty, but it will get the job done.)
- While still hot, shape in to a cone until cool.
Tips
- This recipe freezes really well. Make your cones, and put them in the freezer in a air tight container. When you are ready to eat them, toast them in the oven (put them directly on the wire rack) for a fresh crunchy texture.
Serving/Storage Suggestions
- You can fill these cones with anything! My favorite fillings are home made honey sweetened whipping cream or Low Carb Frozen Custard.
- You can dip the top edge of the cones in melted Honey Chocolate and roll in nuts to give them an extra special (and delicious) touch.
