Keto Deconstructed Waffle Cone
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Total Time 20 minutes mins
Servings 4
Calories 880 kcal
Ice cream:
- 4 large eggs
- ¼ teaspoon apple cider vinegar
- ½ cup granulated Swerve
- 1 ¼ cups heavy whipping cream
- 1 vanilla bean
Peanut butter sauce:
- ½ cup natural smooth peanut butter room temperature
- ¼ cup butter melted
- ¼ cup granulated Swerve
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.
Calories: 880kcalCarbohydrates: 16gProtein: 26gFat: 81gFiber: 6g