- 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
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 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.
total fat (grams) 15.8
net carbs (grams) 1
protein (grams) 6.7