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 after seeing Caitlin’s waffle cones, I took the plunge. What took me so long? Geez.
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 and the Roost blog recipe 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}
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 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
- 2 large eggs
- 2 tablespoons honey (or maple syrup)
- 2 tablespoons unsalted butter, melted (or coconut oil or ghee)
- 1 teaspoon vanilla extract
Method
- Preheat your waffle cone maker. I set my waffle cone on the “4” setting.
- Add the flour and salt to a bowl and whisk together to blend.
- Add the remaining ingredients and whisk to blend well.
- Add 1 to 2 tablespoons of batter to the waffle cone maker and close the lid.
- When ready, take the cone out and roll.
- Cool for a few minutes.
Makes 8 to 10 waffle cones
Waffle Cones {using almond flour & coconut sugar}
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
- 2 tablespoons unsalted butter, melted (or coconut oil or ghee)
- 1 teaspoon vanilla extract
Method
- Preheat your waffle cone maker. I set my waffle cone on the “4” setting.
- Add the flour, salt and sugar to a bowl and whisk together to blend.
- Add the remaining ingredients and whisk to blend well.
- Add 1 to 2 tablespoons of batter to the waffle cone maker and close the lid.
- When ready, take the cone out and roll.
- Cool for a few minutes.
Makes 8 to 10 waffle cones
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 🙂
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 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
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
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.