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.
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)
- 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)
Hands-on 30 minutes Overall 30 minutes
- 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.
- Add the dry ingredients into the bowl with the eggs and mix well.
- 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.
- As it cools down, the wafer will harden. Then, you can remove the cone shaper and let it cool to room temperature.
- 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.