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!
Note for KetoDiet users: Nutrition facts for this recipe will be added to the KetoDiet database in the next update. You will be able to use it as a quick ingredient when creating custom meals.
Nutritional values (per cone)
|of which Saturated||6||grams|
|Magnesium||25||mg (6% RDA)|
|Potassium||87||mg (4% EMR)|
Macronutrient ratio: Calories from carbs (4%), protein (9%), fat (87%)
Ingredients (makes 10 cones)
- 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.
- 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.
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.
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.
When done, fill with your favourite ice-cream like (mine is the Ultimate Keto Chocolate Ice-Cream and No-Churn Vanilla Keto Ice-Cream).
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