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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These look gorgeous. I was wondering if date sugar or date syrup might work: Any ideas?
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.
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?
Which recipe are you using? Are you using honey or ? And what is the setting on your cone maker?
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
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.
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
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.
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.
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
Thanks! Fixed the link to the waffle cone maker.
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?
this recipe has only been tested with a waffle maker, sorry
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
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!!
Thanks, Ann!
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!
Interesting to know that the recipe works well as waffles! Thanks for sharing your subs 🙂