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Waffle Cones {almond flour}

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Waffle Cones - Comfy Belly

Update on June 16, 2019: I’ve changed the cone recipe to get a more crunchy cone. I use 2 large egg whites instead of 2 large eggs. See the recipe for full details!

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.

Waffle Cones - Comfy Belly

And by the way, I also bought a pizzelle maker because when I’m in, I’m all in.

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 (and I’m slightly Type A).

Waffle Cones {almond flour}

Update on June 16, 2019: I’ve changed the cone recipe so they are crunchier; using egg whites gives the cooked batter a crunchier texture. I use 2 large egg whites instead of 2 large eggs, which is the equivalent to about 6 tablespoons of egg whites.

For SCD, use honey only.

You can use unsalted butter in place of oil.

Here are some tips for making waffle cones:

  • As soon as you take the hot waffle cone out of the waffle maker, place the cone roller on the waffle and extend the waffle a little bit beyond the bottom of the cone roller so you can close off the bottom.
  • If you live in a humid climate (or use honey) the cones will likely lose their crunch in a day or so. To regain the crunch, place the cones in a dehydrator or warm oven (no higher than 150°F or 66°C ) for about 10 minutes.
  • About 1 tablespoon of waffle cone batter gets you a small cone, 2 tablespoons gets you a large cone.

Ingredients

  • 2/3 cup blanched almond flour
  • 1/4 teaspoon salt
  • 2 large egg whites
  • 2 tablespoons honey (or maple syrup)
  • 2 tablespoons high heat oil (sunflower oil)
  • 1 teaspoon vanilla extract

Method

  1. Preheat your waffle cone maker. I set my waffle cone on the “4” setting.
  2. Add the flour and salt to a bowl and whisk together to blend.
  3. Add the remaining ingredients and whisk to blend well.
  4. Add 1 to 2 tablespoons of batter to the waffle cone maker and close the lid.
  5. When ready, take the cone out and roll.
  6. Cool for a few minutes.

Makes 8 to 10 waffle cones

 

Waffle Cones {using almond flour & coconut sugar}

You can use 2 large eggs or 2 large egg whites here; either work. Using egg whites gives a crunchier cone. 2 large egg whites is about 6 tablespoons.

Here are some tips for making waffle cones:

  • As soon as you take the hot waffle cone out of the waffle maker, place the cone roller on the waffle and extend the waffle a little bit beyond the bottom of the cone roller so you can close either off the bottom.
  • If you live in a humid climate the cones will likely loose their crunch in a day or so. To regain the crunch, place the cones in a dehydrator or warm oven (no higher than 150°F or 66°C ) for about 10 minutes.
  • About 1 tablespoon of waffle cone batter gets you a small cone, 2 tablespoons gets you a large cone.

Ingredients

  • 2/3 cup blanched almond flour
  • 1/4 teaspoon salt
  • 1/4 cup coconut sugar or other granulated sugar
  • 2 large eggs (or 2 large egg whites)
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract

Method

  1. Preheat your waffle cone maker. I set my waffle cone on the “4” setting.
  2. Add the flour, salt and sugar to a bowl and whisk together to blend.
  3. Add the remaining ingredients and whisk to blend well.
  4. Add 1 to 2 tablespoons of batter to the waffle cone maker and close the lid.
  5. When ready, take the cone out and roll.
  6. Cool for a few minutes.

Makes 8 to 10 waffle cones

 

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Comments

  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

      • 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

        • 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

          • 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

            • 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

            • 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

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