Keto Diet App - Free Download Keto Diet App - Free Download
Take the guesswork out of following a low-carb diet, lose body fat & feel great!
KetoDiet app is FREE to download!

Low-Carb Ice Cream Sugar Cones

4.7 stars, average of 285 ratings

This post may contain affiliate links, see our disclaimer.

Low-Carb Ice Cream Sugar ConesPin itFollow us 148.4k

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.

ShareFollow us 36.6k

Hands-on Overall

Serving size cone

Allergy information for Low-Carb Ice Cream Sugar Cones

✔  Gluten free
✔  Dairy free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 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)


  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 (fan assisted), or 170 °C/ 340 °F (conventional) 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 serving, 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
0 g0 g5.5 g50 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.1 g1.3 g1 g14 kcal
Coconut milk (full-fat, unsweetened)
0.3 g0.2 g2.4 g22 kcal
Total per serving, cone
1.3 g2.9 g12.4 g127 kcal

Low-Carb Ice Cream Sugar ConesPin itFollow us 148.4k

Do you like this recipe? Share it with your friends! 

Martina Slajerova
Creator of

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.

Let us know what you think, rate this recipe!

Leave a comment

Note: Any links to products or affiliate links will not be approved.
Please note that we do not offer personalised advice. For any diet related questions, please join our Facebook community.

Comments (58)

Hi.  Thank you for the recipe,  can't wait to try them!! Do you think I could use almond milk ot 1/ & 1/2 instead of the coconut milk? Just curious if you had tried using one of those before? Thank you!!

Hi Jennifer, yes you can use almond milk instead. I hope you like it! 😊

I tried making these cones but I subbed almond flour with coconut flour (im allergic to almonds). It was never liquidy at all, like I never needed them to sit they were too doughy. The first one I made in my cone maker ended up falling apart, the 2nd time I rolled the dough myself first like a meat ball to make sure it suck together. The 2nd one worked much better, but was only able to make 4 cones out of this. Gonna try adding cinnamon to it next time, but how would I make it more liquidy? Add more milk, eggs? (I assume eggs would just make it more fluffy so maybe not), butter?

I haven't tried these with coconut flour so I'm afraid I won't know for sure. You could swap the almond flour with ground sunflower seeds (same amount, similar fat content and can be used 1:1).
If you used coconut flour, I suppose you did adjust the amounts (only about 1/3 cup coconut flour for every cup almond flour as it's more absorbent). You can see the consistency of the raw batter from the video recipe - that is what you will need to achieve.
Another way to thicken the dough and keep it nice and flexible would be to add a tablespoon of flax meal, possibly 2 depending on the consistency.

this looks very interesting 😊
do you reckon I could make the batter in advance, let's say one day before and keep it in the fridge? considering that I would replace the eggs with flax eggs 😊

I think you could make the dough in advance but I haven't tried it. It might get too thick. When it comes to flax/chia eggs, I'd love to know myself because I haven't tried that. I wouldn't dare guessing in this case but I think you may need to add some xanthan gum, otherwise it would be too fragile. When I try it I'll update the post. If you do that first, let me know! 😊

Most interestingly they won‘t work - they just fell apart. I tried them in a cone maker and an waffle maker afterwards - you just can‘t get them out without falling apart (in the cone maker they fall apart in an instant, i even turned the heat down a lot - didn‘t help though).
So no sugar cones for tomorrow’s birthday party, what a pity.

Oh no, that must have been disappointing! Interestingly I found the thicker ones more fragile that the thin ones made in the cone maker :-( Have you seen the video recipe in case any ingredient looks different? I'm thinking you could use a pinch of xanthan gum too - if this is too fragile with psyllium.

Can you use almond milk instead of coconut milk?

Yes you can! Just keep in mind this will affect the nutritional values (more fat in coconut milk).

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 !!!!

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 😊

thx - looking forward to it

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

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.

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

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 😊

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!

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 😊

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

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

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

They are very crispy once they cool down 😊

Can you use a waffle maker?

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

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! 😊

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.

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!

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! 😊

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  

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

I want to buy some cones

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

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!

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.

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...

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?

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)

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

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

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.

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.

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!!😃❤️😘

Thank you and will do!

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

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.

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

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 😊

As for the DIY portion of your cone-making, I found these at Amazon:
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!

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.

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 😊

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

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!

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

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

Thank you Maricruz! 😊

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

Thank you so much!!