Low-Carb Ice Cream Sugar Cones

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Low-Carb Ice Cream Sugar ConesPin recipeFollow us 125.0k

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.

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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Hands-on Overall

Nutritional values (per cone)

Net carbs1.3 grams
Protein2.9 grams
Fat12.4 grams
Calories127 kcal

Calories from carbs 4%, protein 9%, fat 87%

Total carbs2.5 gramsFiber1.2 gramsSugars0.6 gramsSaturated fat6 gramsSodium33 mg(1% RDA)Magnesium24 mg(6% RDA)Potassium87 mg(4% EMR)

Ingredients (makes 10 cones)

Instructions

  1. Preheat your cone maker to medium. In a bowl, place the almond flour, psyllium, vanilla powder and salt. In another bowl, mix the eggs, coconut milk, sweetener and melted ghee. Low-Carb Ice Cream Sugar Cones
  2. Add the dry ingredients into the bowl with the eggs and mix well. Let it sit for 5-10 minutes. This will help the batter thicken so it's not too runny. Low-Carb Ice Cream Sugar Cones
  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.
    Low-Carb Ice Cream Sugar Cones
  4. As it cools down, the wafer will harden. Then, you can remove the cone shaper and let it cool to room temperature. Low-Carb Ice Cream Sugar Cones
  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. Low-Carb Ice Cream Sugar Cones
  6. Serve with a scoop or two of your favourite keto ice-cream - there are plenty of recipes on my blog. The pictured ice-cream is a variation of my Fat-Burning Berry Ice-Cream from the KetoDiet App. Low-Carb Ice Cream Sugar Cones

The DIY Approach

First time I made these sugar cones I didn't have a cone maker and used DIY cone shapers made out of paper and aluminium foil based on this tutorial. Then I used a proper cone maker and the result was so much better. I wouldn't go back to using my DIY approach! It's simply too much work and the result is not worth it. The cones were thicker, unevenly cooked and as a result slightly burnt on the edges.

Low-Carb Ice Cream Sugar Cones

If you decide to give the DIY approach a try: Once you make the cone shapers, spread the sugar cone dough in round shapes on a silicon baking mat and bake them at 150 °C/ 300 °F for 15-18 minutes. Once ready, use a spatula and your DIY cone shaper to fold the hot dough around it. Place on a plate or a chopping board and let it cool down for 1-2 minutes.

Low-Carb Ice Cream Sugar Cones

When done, fill with your favourite ice-cream like (mine is the Ultimate Keto Chocolate Ice-Cream and No-Churn Vanilla Keto Ice-Cream). Low-Carb Ice Cream Sugar Cones Low-Carb Ice Cream Sugar Cones

Ingredient nutritional breakdown (per cone)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
0.6 g1.4 g3.5 g39 kcal
Psyllium husk powder
0.1 g0 g0 g0 kcal
Vanilla extract, powder (vanilla bean)
0 g0 g0 g1 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Sukrin Gold, brown sugar substitute
0.2 g0 g0 g1 kcal
Ghee
0 g0 g5.5 g50 kcal
Eggs, free-range or organic
0.1 g1.3 g1 g14 kcal
Coconut milk (full-fat, unsweetened)
0.3 g0.2 g2.4 g22 kcal
Total per cone
1.3 g2.9 g12.4 g127 kcal
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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (48)

sorry - see someone already asked and you answered my question about pizzelles - i was just so excited didn't read all the comments -   Yes please create a Keto pizzelle recipe !!!!

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Thank you for your kind words! Great news! We actually have one in the plan for this month's posting (already done and photographed) so you will see the pizzelles very soon 😊

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thx - looking forward to it

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Can you use a pizzelle maker ?  it doesn't have a heat setting and pizzelles are made of eggs & butter - do you know if the keto cone recipe will still or how long it might take to cook...
ALSO if anyone can create a Keto recipe for Pizzelle cookies - please share - i make them every christmas season and I would love to have a low carb version

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Yes, a pizzelle maker will work for this recipe too! I think the time should be about the same but you may need to do some tweaking as I'm not sure about the temperature settings. The dough should be set and lightly golden but not too crisped up ad it might break when rolling.

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Hi Martina.  I can't wait to try these recipes.  Is it possible to substitute xanthan gum  for the psyllium husk powder?  Thanks

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Hi Tamara, I'd try adding 1/2 teaspoon of xanthan gum. I hope this helps - let me know if you try it, I'd love to know how it went 😊

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Hi! I clicked on the link for the cone maker but it takes me to a  krumkake maker- which appears to make the same design as the one in the directions but much smaller. I compared cone pictures of both  krumkake maker and the waffle coneexpress maker and the waffle cone ones   resemble your cones but they have no design- just plain.  Which one do you recommend?
Thank you!

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Hi Milena, apologies for the late reply. Thank you for noticing! I didn't realise that there was a smaller size, my mistake - I fixed the link so it should now link to the correct size 😊

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Can I use a Pizzelle maker for these? It looks like the cone maker to me, but I'm not sure. Thank you.

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Yes you can! It looks exactly the same to me... Which makes me wonder about keto pizzelles - next task! 😊

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Interesting post. but just wondering if these cones r soft like our usual keto bakes or are they crispy like normal cones?

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They are very crispy once they cool down 😊

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Can you use a waffle maker?

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I don't think so because the dough would be too thick - you need to spread it out thin.

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These look awesome!  Just curious, if I were to use Swerve/Erythritol, should I use granular or powdered?
I can’t wait to try these....the cone maker is going on my amazon wish list right now! 😊

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Thank you! I tried both and found no difference so you can use either. If you substitute, make sure to go by the "gram/oz" values as 1/2 cup powdered sweetener will weigh less than granulated.

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I made these, and they are delicious - thank you!  However, I found just one tablespoon of mixture was plenty for each cone - and I made 8 cones - so I am puzzled how you could make 9 - 10 using 3 tablespoons per cone . . . .   Of course my machine may have been a different size, but judging from your pictures, they look about the same size.  I made them as a special treat for a birthday dinner - everyone loved them!

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Thank you Christiana! Could it be that you used "heaped" tablespoon? I used a small ladle which was 3/4 full per each cone... (that should be equal to about 3 "level" tablespoons per cone). I hope this helps! 😊

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I make my own fortune cookies and with dietary changes I'm going to try this recipe and see how it works. Maybe change the vanilla to almond flavoring. Looks delicious  

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Thank you Jo! That sounds like something I need to try too! 😊

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I want to buy some cones

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Me too - not really a cook (tho i will try) - Let me know if you find anywhere to buy low carb/keto cones

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Sadly, Surkin Gold has MALT in it which comes from BARLEY.
We do not eat any grains in our house.  Have you found any other substitutes for the molasses/brown sugar flavor?
Thank you!
Robin

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Hi Robin, as far as I know, Sukrin use gluten-free malt extract from corn (not barley) so it shouldn't be an issue. Or you could use Erythritol or Swerve instead.

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You can make your own brown sugar substitute by mixing in a teaspoon of real molasses to a cup of erythritol (I personnaly do this using Swerve)... no grains... super minimal carbs...

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Hi Martina,
I just tried making these and the flavor is awesome, just like regular cones.  However, they were so lacy that I couldn't keep them together.  Any suggestions?

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Hi Jill, sorry about the late reply, I haven't seen your comment. Were they too thin? Did you use the first method (cone maker), or the second one? (DIY cones)

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Mine were WAY too thin and I'm using the cone maker recommended and I can't even get the batter out because it is so thin and lacey

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That's odd. I wish I could help but I didn't have the same issue. Did you se any substitutions?

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Hi,
I also had lacy cone on first attempt and realised it was because the batter was too thin. I did add another 1tsp of psyllium powder but I on hindsight I don’t think you need it. You just need to let the batter set up for a few mins to become thick, because then I had no issues with lacy cones after that.

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Thank you Mel, that could be it. Thinking about it now it may have taken about 5-10 minutes before I made them because I was also taking photos.

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Maybe you could   add this info to the instructions, the part about letting the batter sit for 5-10 minutes to thicken, so people don't have the lacy cone issue and give up! It is a great recipe and if I didn't read all comments before starting, I wouldn't have known this very valuable bit of info!!😃❤️😘

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Thank you and will do!

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I really love your recipes!, I wonder if you added cocoa powder or dark chocolate for a chocolate cone?.

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Thank you Kelly, yes, that's an excellent idea! For a chocolate cone, I'd add 1-2 tablespoons of cacao powder and use just about 1/2 cup of almond flour.

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I wonder if you ever come with a recipe using a pasta machine😊 you are so creative! Thank you

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Thank you! I did buy a pasta maker a while ago to see if I can make keto pasta. I'll share it when I do 😊

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As for the DIY portion of your cone-making, I found these at Amazon:  www.amazon.com/.../ref=sr_1_2Filter
They're called cream horn molds.  Maybe you could invent some ketofied cream horns--then you'd have walking taco dinner and cream horn dessert!

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I actually have those and I do need to make some keto cream horns! 😊 I originally bought them for making the cones but they were too narrow.

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Your creativity never fails to amaze me! I haven't even thought about paleo/lc cone substitutes before. I think these could also be used to make fortune cookies 😊

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Thank you! I totally agree, they can be shaped into anything when they are still warm 😊

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Ever hear of "walking tacos"?  That's a cone-shaped tortilla with the taco filling inside, instead of a sweet-ish cone filled with ice cream.
If you were to take your existing recipe above, and substitute chili powder (or some other savory spice) for the cinnamon, and maybe garlic puree for the vanilla, then fill these cones with taco filling, you'd have one!

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That's interesting! Or this one may work too: Best Keto & Paleo Tortillas, Taco Shells & Nachos

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Fantastic! Love u so much for all your good recipes. Thank you again

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Thank you Maricruz! 😊

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Sugar cones? Whaaaat? I just cried like a baby! Seriously I can't thank you enough! This is my dream come true!!!

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Thank you so much!!

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