chips, cones, Keto, ketogenic, nutrition, recipe, recipes, sugar cones, taco shells, tacos, tortilla chips, tortillas, waffle cones

Chips, Cones, and Shells

As I posted before, I have been experimenting with using Hemp Hearts in place of nut or sunflower seed meal/flours. So far I am still preferring them in savory dishes. But, today I decided to see if I could come up with a really low carb version of a taco shell. The results were a huge success.

I decided to take the waffle cone recipe, that I modified from several online versions (I will also include that recipe), and modify it some more into a savory shell. The shells were also great on their own, so some of the extras I turned into “tortilla” chips, which I intend to turn into nachos.

Both the taco shells and the cones are really easy to make if you have an ice cream cone/krumkake maker (similar to a waffle maker but the indents are not so deep). You can make them in a crepe pan, but it was much more difficult to smooth out the batter evenly on the one I tried that way.

If you don’t have a cone/krumkake maker here is where I got mine:

Remember you can click on the name of the recipe to be taken to a printer friendly version:

 

 

4 Tbsp of butter-melted

2/3 cup of hemp hearts (you can substitute nut or sunflower seed flour)
3 Tbsp Parmesan Cheese
1 Tbsp Psyllium husk powder
1 scoop MCT powder (optional)
1 tsp xanthan or guar gum
1 tsp onion or garlic powder
1/4 tsp sea salt
2 eggs
1/2 cup nut milk

How to:

Preheat crepe pan or waffle cone/krumkake maker, lightly oil.

Preheat oven to 350 degrees F.
In microwave safe dish melt butter ( approximately 30-60 seconds).

Add all ingredients mixing in eggs last. Mix thoroughly.

 

Will have a pancake batter consistency.

 

Add about 3 Tbsp batter to crepe pan or cone maker. If using crepe pan be sure to spread batter thin.
It takes 2-3 mins per side in a crepe pan or 2-3 mins in the cone maker (mine has an indicator light when ready).
Make shell mold using aluminum foil formed into a cylinder. With foil be careful as the shells are still pretty hot while being molded and the foil heats up too.

 

Once you have formed all your shells lay them on a parchment paper lined cookie sheet, tuck one slightly inside the other to help maintain shape and bake for 5-6 mins each side until crisp.

 

 

These are also great broken into chips and used like tortilla chips.

Can be stored in refrigerator or freezer.

 
 
4 Tbsp butter-melted
2/3 cup nut or sunflower seed flour
1 Tbsp Psyllium husk powder
1 scoop MCT powder (optional)
1 tsp xanthan or guar gum
1/2 tsp vanilla
1/4 tsp sea salt
2 eggs
2 Tbsp keto friendly sweetener
1/2 cup nut milk

How to:

Preheat crepe pan or waffle cone maker, lightly oil.
Preheat oven to 350 degrees F.
In microwave safe dish melt butter ( approximately 30-60 seconds).
Add all ingredients mixing in eggs last. Mix thoroughly.

 

Will have a pancake batter consistency.
Add about 3 Tbsp batter to crepe pan or cone maker. If using crepe pan be sure to spread batter thin.
It takes 2-3 mins per side in a crepe pan or 2-3 mins in the cone/krumkake maker (mine has an indicator light when ready).
Use cone mold or make your own using aluminum foil formed into the shape of a wizards hat. If using foil be careful as the coness are still pretty hot while being molded and the foil heats up too.

 

 

 

Once you have formed all your cones, lay them on a parchment paper lined cookie sheet, and bake for 5-6 mins until crisp.
Can be stored in refrigerator or freezer.
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2 thoughts on “Chips, Cones, and Shells”

  1. I believe you could make them on a crepe pan, possibly a griddle. You might have to put a little more effort into spreading them thin; but don’t see any reason it wouldn’t work.

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