Low Carb Waffle Cones (Edit recipe)

With so many folks living the #lowcarblife now days, we thought it was time to give our Paleo Waffle Cone recipe a “low carb” makeover. They are delicious, perfectly sweet and a wonderful vessel for all the low carb frozen goodies there are available to nosh on. There is an addition of one tablespoon of maple sugar and while it does add about 9 carbs to the entire recipe, it also lends an extra bit of sweetness that I think you’d miss if you didn’t use it. But you be you and adjust how you prefer.

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	79
Fat:	6 g
Carbohydrates:	5 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	277 mg
Fiber:	1 g
Sugars:	0 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 8

Ingredients

1.5 cups Almond Flour
2.5 Tbsp Cassava Flour
1 Tbsp Maple Sugar
2 tsp Baking Powder
.5 tsp Redmond Real Salt
3 Eggs, large, room temperature
2 Tbsp MCT Oil
1 Tbsp Vanilla Extract
1 tsp Stevia Glycerite, we love the vanilla or maple flavor

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium sized bowl, whisk together the flours, maple sugar (if using) baking powder and salt. Set aside.
In another medium sized bowl, add eggs, MCT oil, vanilla and stevia. Whisk vigorously until eggs are incorporated.
Pour wet ingredients into the dry, whisking again until fully combined.
Bake waffle cones til golden brown according to manufacturers directions. Roll them immediately by hand or using a wooden cone form. Careful, they are mighty warm coming out of that iron. Repeat with remaining batter.
Let cool completely before enjoying. If making larger cones, you should get 6-7 or if you want a bit of smaller cone you should get 12-14. Link to the waffle cone maker we used is above. Our waffle cone maker needed between 3-4 tbsp of batter for the lager cones. This will vary depending on the model you use.
These store best in a cardboard bakery box and are even better after they dry out the next day! They also freeze beautifully.