Keto Deconstructed Waffle Cone
Keto Deconstructed Waffle Cone
Ingredients
Ice cream:
- 4 large eggs
- ¼ teaspoon apple cider vinegar
- ½ cup granulated Swerve
- 1 ¼ cups heavy whipping cream
- 1 vanilla bean
Waffles:
- 1 cup almond flour
- 3 eggs
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking powder
- ⅛ teaspoon sea salt
- 1 tablespoon coconut oil
- 1 teaspoon almond extract
- 2 drops liquid stevia
Peanut butter sauce:
- ½ cup natural smooth peanut butter room temperature
- ¼ cup butter melted
- ¼ cup granulated Swerve
Instructions
Ice cream:
- Separate the egg whites from yolks. Add apple cider vinegar and whisk until soft peaks begin to form.
- Slowly add the granulated Swerve.
- Whisk until stiff peaks appear.
- In a separate bowl, whip the heavy cream and vanilla bean until soft peaks form, being careful not to over whip.
- In a third bowl, whisk the egg yolks.
- Slowly fold the egg whites into the whipped cream slowly using a rubber spatula, then add the egg yolk mixture. Fold until well combined gently.
- Place the mixture into a loaf pan and freeze for at least 2 hours.
Waffles:
- Heat a waffle iron to high heat.
- Combine the waffle ingredients and mix with an electric mixer until well combined.
- Grease the waffle iron and place ¼ cup of the batter into the center of the iron and close. Cook until slightly crisp (about 4 minute and repeat with remaining batter.
Peanut butter sauce:
- Combine peanut butter, melted butter, and granulated Swerve. Mix with an electric mixer until smooth.
- To build your deconstructed waffle cone, place waffle in the bottom of a dish, add a scoop of ice cream, drizzle peanut butter sauce over the top, and serve.
Nutrition
Calories: 880kcalCarbohydrates: 16gProtein: 26gFat: 81gFiber: 6g
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