Low-Carb Ice Cream Sugar Cones

I always loved ice-cream cones and craved them ever since I gave up grains and sugar. I know how to make keto ice-cream, grain-free bread and even low-carb tortillas, but it just seemed impossible to make sugar cones — after all, the main ingredient is sugar. Low-Carb Ice Cream Sugar Cones!

Low-Carb Ice Cream Sugar Cones

After experimenting with different nut & seed flour mixes and sweeteners, I came up with this recipe. These cones are guilt-free and very likely the closest you will ever get to real sugar cones!

There are two ways to make them. You can either use a cone maker, or make your own cone shapers and bake the dough in the oven. I prefer using the cone maker (just like in the video recipe below) because it’s less work, it’s easy and you can make the cones really thin and crispy.

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Nutritional Values

Macronutrient ratio: Calories from carbs (4%), protein (9%), fat (87%).

Total Carbs                                                      2.5      grams
Fiber                                                                  1.2     grams
Net Carbs                                                         1.3      grams
Protein                                                             2.9     grams
Fat                                                                   12.4     grams
of which Saturated                                        6        grams
Calories                                                         127       kcal
Magnesium                                                   25        mg (6% RDA)
Potassium                                                     87        mg (4% EMR)

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Ingredients

• 2/3 cup almond flour (67 g/ 2.4 oz)
• 1 tbsp psyllium husk powder (8 g/ 0.3 oz)
• 1/2 tsp vanilla powder or cinnamon
• pinch of sea salt
• 1/2 cup Sukrin Gold, powdered Erythritol or Swerve (80 g/ 2.8 oz)
• 1/4 cup melted ghee, butter or coconut oil (60 ml/ 2 fl oz)
• 2 large eggs
• 1/2 cup coconut milk such as Aroy-D (120 ml/ 4 fl oz)

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Instructions

Hands-on 30 minutes                   Overall 30 minutes

1. Preheat your cone maker to medium (here’s a good cone maker on Amazon). In a bowl, place the almond flour, psyllium, vanilla powder and salt. In another bowl, mix the eggs, coconut milk, sweetener and melted ghee.
2. Add the dry ingredients into the bowl with the eggs and mix well.
3. Pour the batter (about 3 tablespoons per wafer) in the cone maker and close the lid. Cook for 3-6 minutes, or until it’s lightly browned and cooked through (the time depends on the cone maker and temperature setting). Once ready, use a spatula and cone shaper to fold the hot wafer around it. Place on a plate or a chopping board and let it cool down for 1-2 minutes.
4. As it cools down, the wafer will harden. Then, you can remove the cone shaper and let it cool to room temperature.
5. Repeat for the remaining cones (9-10 per recipe). Once cooled, place them gently one inside another and store in an airtight container for up to a month.
6. Enjoy!!!

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