Keto Ice Cream Cones: The Guilt-Free Treat You Craved

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Dreaming of a refreshing ice cream cone without wrecking your keto diet? Well, dream no more! Keto ice cream cones are absolutely a reality, and they’re surprisingly easy to make at home.

These delicious cones are perfect for satisfying your sweet tooth while staying on track with your keto goals. Made with low-carb ingredients like almond flour and sugar-free sweeteners, they pack a flavor punch without the added sugar and carbs found in traditional cones.

Homemade Sugar-Free Keto Ice Cream Cones
Homemade Sugar-Free Keto Ice Cream Cones

This guide will equip you with everything you need to create delectable keto ice cream cones, from gathering the ingredients to baking crispy cones and estimating the nutritional value.


Here’s what you’ll need to whip up a batch of delightful keto ice cream cones (makes about 10 cones):

Dry Ingredients:

  • ¾ cup Almond Flour (67g)
  • 1 tbsp Psyllium Husk Powder (8g)
  • ½ tsp Vanilla Powder or Cinnamon (optional)
  • Pinch of Sea Salt
  • ½ cup Sukrin Gold, Powdered Erythritol, or Swerve (80g)
  • Wet Ingredients:
  • ¼ cup Melted Ghee, Butter, or Coconut Oil (60ml)
  • 2 Large Eggs
  • ½ cup Coconut Milk (120ml)

  • Directions

    1. Prep Time: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper for easy cleanup.

    2. Dry Mix: In a medium bowl, whisk together the almond flour, psyllium husk powder (if using), vanilla powder or cinnamon (optional), and sea salt. Ensure everything is evenly incorporated.

    3. Wet Mix: In a separate bowl, whisk together the melted ghee, butter, or coconut oil with the eggs until well combined.

    4. Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing continuously until a smooth batter forms. The batter should be thick and spreadable but not stiff.

    5. Shaping the Cones: This is where it gets fun! Here are two methods for shaping your keto ice cream cones:

    Spoon Method: Grab a tablespoon of batter and spread it thinly into a circle on the prepared baking sheet. Use the back of the spoon to gently shape the circle into a cone-like form, leaving a small hole at the bottom for the ice cream. Repeat with remaining batter, leaving enough space between each cone for spreading during baking.

  • Piping Method: Transfer the batter to a piping bag fitted with a star tip. Pipe small circles onto the baking sheet, then use the back of a spoon or your finger dipped in water to gently shape the circles into cones. This method offers more precise cone shapes.

  • 6. Bake Time: Pop the baking sheet into the preheated oven and bake for 8-10 minutes. The cones should be golden brown and firm to the touch. Keep an eye on them to prevent burning.

    7. Cooling Down: Once baked, carefully remove the cones from the baking sheet using a spatula and transfer them to a wire rack to cool completely. The cones will crisp up further as they cool.

    8. Filling Up! Once the cones are cool and crisp, fill them with your favorite keto-friendly ice cream. Experiment with different flavors and toppings for endless delicious combinations.

    Nutrition Facts (Per Cone)

    Here’s an approximate breakdown of the nutritional value per keto ice cream cone (estimates may vary depending on the specific ingredients used):

    Calories: 127kcal

  • Net Carbs: 1.3g
  • Carbohydrates: 2.5g
  • Protein: 2.9g
  • Fat: 12.4g
  • Saturated Fat: 6g
  • Fiber: 1.2g
  • Sugar: 0.6g
  • Sodium: 33mg
  • Magnesium: 24mg
  • Potassium: 87mg

  • Conclusion

    Keto ice cream cones are a fantastic way to enjoy a cool treat without compromising your keto lifestyle. They’re easy to make at home, customizable with your favorite flavors, and surprisingly low in carbs. So next time you crave a sweet indulgence, grab your favorite keto ice cream and whip up a batch of these delicious cones – your taste buds will thank you!


    1. Can I use a different type of flour besides almond flour?

    While almond flour works best for its low-carb content and texture, you can try coconut flour as a substitute. However, you might need to adjust the recipe slightly as coconut flour is more absorbent. Start with a ¼ cup of coconut flour and add more if needed to achieve the desired consistency.