Preheat griddle by plugging it in.
Combine eggs and monk fruit sugar until thoroughly combined.
Add heavy cream and water to the egg mixture.
Add melted coconut oil or butter to the egg mixture.
Next, add cassava flour and cardamom to the egg mixture until well combined.
The batter is ready to go into the Krumkaka griddle once the griddle is hot.
Open griddle and place approximately 1 tablespoon per well.
Close griddle and cook for 1 minute 20 seconds - 2 minutes. Cookies should be lite brown.
Using an icing knife remove each cookie and working quickly use the cone provided by the griddle and gently wrap the cookie around the cone. Leave the cone inside the cookie until cooled then remove the cone. These are the traditional shape.
The other two shapes I have made are not traditional. I have also used the bottom of a glass and shaped small Tuiles bowls.
To make bowls place the cookie on top of the drinking glass and gently shape onto the glass while still warm. To make a pirouette or cigar type cookies wrap around a wooden spoon while still warm.
Or after shaping dip the tips inside melted chocolate.
These cookies are eaten plain often during the Christmas season. I feel they do resemble the Italian Cannoli or the Pizzelle. I have on occasion put whipped cream or vanilla cream or ice cream inside the cookie. These cookies are incredibly delicate and easily break.
Variation: Omit the cardamom and add 1 tablespoon of Almond flavoring instead or substitute the cardamom with 1 teaspoon of vanilla. The other two shapes I have made are not traditional. I have also used the bottom of a glass and shaped small Tuiles bowls.