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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
Serving size cone
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)
Instructions
- 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.
- 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.
- 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 (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.
When done, fill with your favourite ice-cream like (mine is the Ultimate Keto Chocolate Ice-Cream and No-Churn Vanilla Keto Ice-Cream).
Ingredient nutritional breakdown (per serving, cone)
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