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Waffle Cones {almond flour}

March 11, 2014 by Erica 20 Comments

Salted Banana Almond Ice Cream - Comfy BellyWaffle Cones - Comfy BellyWaffle Cones - Comfy Belly

Last August, in the middle of writing the coconut flour cookbook, I finally bought a waffle cone maker! I’ve been wanting one for years and I finally took the plunge. What took me so long? Geez.

I used the recipe that came with the waffle cone maker as reference and went from there. I’ve played around with coconut sugar, honey and maple syrup and they all work well.

Here’s the original recipe that comes with my waffle cone maker:

  •  1 whole egg
  • 1 egg white
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar
  • 2/3 cup sifted all-purpose flour
  • 2 tablespoons butter melted and slightly cooled

Now that I’ve made countless waffle cones, I thought I would share my technique for making waffle cones that have a closed bottom, thereby preventing ice cream leakage. I take this stuff seriously.

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Filed Under: Dairy Free, Desserts, Gluten-Free, Lactose Free, Low Sugar, Paleo, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond flour, Recipe Subscriber Only

Previous Post: « Salted Almond Ice Cream {no churn}
Next Post: Green Velvet Soup »

Reader Interactions

Comments

  1. Angelique

    August 9, 2022 at 1:04 am

    These look gorgeous. I was wondering if date sugar or date syrup might work: Any ideas?

    Reply
    • Erica

      August 11, 2022 at 10:25 pm

      Hi Angelique, I think either will work. I haven’t tried it yet, the flavor might be a bit different than honey or maple syrup.

      Reply
  2. Mohamed Hussein

    May 18, 2019 at 9:21 am

    I am using the same cone maker. but they turned out too brown and too thin. I tried different variations in the maker temperature as well as the portions per a cone with no luck. any other suggestions?

    Reply
    • Erica

      May 18, 2019 at 10:30 am

      Which recipe are you using? Are you using honey or ? And what is the setting on your cone maker?

      Reply
      • Mohamed Hussein

        May 18, 2019 at 7:46 pm

        the almond flour based waffle cone (eggs, honey, coconut oil … etc). I have the chef’s choice waffle cone maker. the setting is 2.5

        Reply
        • Erica

          May 19, 2019 at 10:22 pm

          Ah, ok. I’m seeing this issue when folks use coconut oil which I don’t use. It seems to be runnier than butter. The setting of 2.5 seems low so that isn’t your issue. Double-check the amount and try butter, ghee, or maybe shortening.

          Reply
          • Mohamed Hussein

            May 20, 2019 at 5:45 pm

            Hi Erika,
            Thank you so much for replying. Using Butter instead of coconut oil did help much. My son, who is on SCD loved it. That being said, it is not perfect still, not as crunchy as the ones we buy from icecream shops. I will keep trying and modifying the portions to reach the perfect cone. Thanks again

            Reply
            • Erica

              May 21, 2019 at 8:25 am

              Honey absorbs moisture in the air. To keep the cone crunchy you can make it on a higher setting. Another trick is to dehydrate the cone for a bit. Cheers.

              Reply
            • Erica

              June 16, 2019 at 9:55 pm

              Hi Mohamed,

              Just to let you know, I’ve changed the recipe to make the cones crunchier. I now use 2 large egg whites instead of 2 eggs.

              Reply
  3. Funda

    September 1, 2017 at 1:37 pm

    Thank you for the recipe! The link for the waffle maker is not working. Could you please share the name of the brand and model. FK

    Reply
    • Erica

      September 2, 2017 at 7:04 pm

      Thanks! Fixed the link to the waffle cone maker.

      Reply
  4. Mayra

    March 6, 2016 at 4:27 pm

    Hi there. I tried the recipe with almond flour and coconut sugar but I couldn’t make the cones since the texture of the cooked batter was more like that of a pancake. Now, I don’t a waffle maker but I’ve seen people making waffle cones either using a panini press or a regular frying pan. I used my panini press but I’m not sure temperature and cooking time had anything to do with my failed attempt. Any help?

    Reply
    • Erica

      March 6, 2016 at 5:31 pm

      this recipe has only been tested with a waffle maker, sorry

      Reply
  5. Kathy

    July 12, 2015 at 8:58 am

    I am so happy I found your recipe I just bought a cone maker and was going to change the recipe included to gluten free-you’ve done it for me-and I love using coconut sugar

    Reply
  6. ann

    April 12, 2014 at 1:04 pm

    Thought I should pass along that I found Wellbee blanched almond flour at Costco today (they are introducing an organic section) it was $16 for 3lbs this seems a very good price (I compared to amazon) anyway just wanted to share, if we don’t buy it will go so am spreading the word!!

    Reply
    • Erica

      April 12, 2014 at 2:33 pm

      Thanks, Ann!

      Reply
  7. Lisa

    March 31, 2014 at 6:51 pm

    I made these today… but I doubled the amounts and swapped Truvia for coconut sugar. I also added 1 Tbsp. coconut milk and 1 Tbsp water. It made 4 ( and one smaller one) fluffy and delicious low-carb waffles for breakfast! Tomorrow I will try the actual cones LOL! Thank you for a great recipe!

    Reply
    • Erica

      April 3, 2014 at 7:33 am

      Interesting to know that the recipe works well as waffles! Thanks for sharing your subs 🙂

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
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Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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Tangy Peanut Sauce & Veggies
Peanut Butter Banana Ice Cream {no churn}
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