- 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
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).
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.
total fat (grams) 14.2
carbs (grams) 1.7
protein (grams) 4.2