ULTRA KETO choc raspberry dessert cones
Makes 5
INGREDIENTS
Wrap Cones
5 Farrah’s Ultra Keto Wraps
Melted butter
Sweetener
Topping
Melted dark chocolate
Almonds, crushed
Frozen raspberries
Filling Ideas:
1. Raspberry Jelly
9g sugar free raspberry jelly crystals (we used Aeroplane brand)
½ cup hot water
½ cup cold water
200g Greek yoghurt
2. Keto-Friendly Icecream
We used Wahiki Coconut Chocolate Icecream
METHOD
To make the raspberry jelly filling, dissolve raspberry jelly crystals in hot water. Stir through the cold water and place in the fridge to cool for 30 minutes. Whisk the Greek yoghurt into the jelly until well combined. Cover and place in the fridge for 2 hours or overnight.
Preheat oven to 180°C. Line a baking tray with parchment paper.
Scrunch tinfoil into balls. Brush one side of the wraps with the melted butter and fold in half with the butter side facing out. Roll into a cone shape and insert a tinfoil ball.
Place seam side down on the baking tray and sprinkle with sweetener.
Bake for 20-25 minutes or until lightly golden, turning halfway through. Lay out on a rack to cool completely, before removing the tinfoil.
Dip the top of the cones into the melted chocolate, then into the almonds and place in a jar to let it set.
Fill your cones with raspberry jelly or keto-friendly icecream. Garnish with frozen raspberries and enjoy! (Tip: Leftover jelly can be stored in the fridge for up to 3 days, perfect for another few nights of dessert!)