Because ice cream just ain’t the same without them, we bring you nice ‘n crisp gluten free and keto ice cream cones! Easy, no fancy equipment required and just 1g net carb a pop!
Gluten Free & Keto Ice Cream Cones
Nice ‘N Crisp!
Ice cream cones were one of the things I missed the most after going gluten free, so nailing this one was an absolute must. And I must say that this final recipe actually managed to surpass my expectations (by a lot!).
Even though they’re baked, rather than waffled like traditional cones, these guys are incredibly close to the real deal (if only a little thinner).
And, of course, they were the chosen recipe to star in the cover our special Keto Summer Favorites eCookbook (thank you, from the bottom of my heart, for all your heartfelt support).
Just don’t forget the ice cream! Head over to our famous (no-churn!) keto ice cream master recipe… or pick individual flavors: vanilla, chocolate, coffee, strawberry cheesecake, salted caramel, and even (a fairly instant!) soft serve.
The Method
These keto ice cream cones are not fussy at all, but do require a little practice. And if you’ve ever made French tuiles you’ve got a head start, as they’re inspired by those guys!
All you need to do is spread the batter onto a baking mat (preferred) or parchment paper, bake, gently flip over, bake again and shape.
Now the good news is that erythritol takes a while to crisp up, so you have about 10x longer to shape the cones (or cups) before they’re crisp. i.e. they’re easier than the sugar version!
Still, you’ll find that a little practice goes a long way (it took me two cones to get them perfect). And keep in mind that cups are a lot easier. But even if the first couple ones break, you’ll be left with awesome ice cream wafers!
The Sweetener
Long past finishing the cookbook, I’ve been experimenting with the cones in many shapes and forms. And while an erythritol-based (powdered!) sweetener is a must, you’ve likely already noticed that they vary a lot from brand to brand!
My favorite for these guys? Lakanto golden without a doubt. Least cooling effect, nice maple-like taste, and its golden color means you can skip the (tiny amount!) of molasses for browning purposes.
Now, most erythritol sweeteners come in granular version (we need powdered!) but this is an easy fix! So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.
But you can technically use any erythritol-based sweetener you’ve got!
And do note that if the cooling effects bother you, simply whip up the chocolate version! Good quality cocoa (think Valrhona!) has an uncanny ability to mask the aftertaste for most peeps.
Gluten Free & Keto Ice Cream Cones
Ingredients
- 30 g almond flour
- 1/4 tsp kosher salt
- 1/8 tsp xanthan gum
- 30 g unsalted grass-fed butter (or coconut oil/ghee), melted and cooled
- 45 g golden erythritol powdered*
- 1/8 tsp blackstrap molasses optional for even browning
- 1 egg white
- 1/2 tsp vanilla extract
Special equipment
- cone molds or simply DIY them!
Instructions
- Whisk the almond flour, salt and xanthan gum thoroughly together in a small bowl. Set aside.
- Add the melted and cooled butter (or coconut oil/ghee), powdered sweetener and molasses (optional) to a medium bowl and whisk together until thoroughly incorporated. Whisk in the egg white and vanilla extract until well combined. Add the flour mixture, whisking thoroughly for a couple minutes. The batter will be spreadable and elastic. Cover and allow to rest while you preheat the oven.
- Position a rack in the lower third of your oven and preheat to 350°F/180°C. Line a baking tray with a mat (prefered) or parchement paper. Grease the surface with butter, as the cones can be prone to sticking (yes, even on a baking mat!).
- Spread 2 tablespoons of batter onto the prepared mat until 5 inches in diameter (I like to work in batches of two). Bake for 7-9 minutes, or until the edges begin to brown. Remove tray from the oven, wait 1 minute and very gently peel the to-be-cone (it’ll feel like a sort of stretchy crepe) and flip it over. A thin spatula helps a bunch, and needless to say be careful with your fingers! Return to the oven for 2-3 more minutes until golden all over. Note that if using only erythritol, your cones won’t brown all over (they’ll still be fully crisp!).
- Allow to cool slightly on the tray for 2 minutes (erythritol crisps up much slower than sugar!), lift them up gently and roll them around your cone mold (or use a upside down muffin pan for bowls). Set aside to cool completely (sugar alcohols, unlike sugar, take much longer to crisp up!).
- As any ice cream cone, these are best enjoyed same day. But you can also store then in an airtight container at room temp for a couple days. If they become chewy, simply pop them in the oven for 4-6 minutes (you'll have to re-shape them!).
- NOTE: Erythritol takes a while to crisp up, so you have about 10x longer to shape the cones (or cups) before they’re crisp. i.e. they’re easier than the sugar version! Still, you’ll find that a little practice goes a long way (it took me two cones to get them perfect). And keep in mind that cups are a lot easier. But even if the first couple ones break, you’ll be left with awesome ice cream wafers!
- Just don't forget the ice cream! Head over to our famous (no-churn!) keto ice cream master recipe... or pick individual flavors: vanilla, chocolate, coffee, strawberry cheesecake, salted caramel, and even (a fairly instant!) soft serve.
I love everything I have tried!!
I ordered both your cookbooks, comfort & summer… charged them, but did not realize they are ebooks. Perhaps you sent them to me & I missed them? Never done an ebook before. Pls advise.
There was probably an email. Check your junk folder also, probably as links to download. Hope you get it resolved.
Does this taste like a sugar come? or is it like the regular plain cone?.
So, I guess Monkfruit is out of the question, right?
Pure monk fruit yes, but Lakantos monk fruit erythritol blend will work great xo!
Would a tortilla press work to cook them? I have no ice cream cone molds. Any other ideas as to what I could use in their place
?
Has anyone tried this yet in the little waffle cone maker? I’m dying to know if it worked. (I just got one and will try it soon, but if anyone has tried it and has tips/tricks I’d love to know!)
I haven’t personally tried, but I saw that one of you guys did try on Instagram and it was great (probably easier too!) xo!!
I tried it in my pizzelle iron and then in the mini waffle iron–disaster both times. Batter oozed all over making a mess and then they stuck miserably. I sprayed my irons beforehand–but they still stuck. I finally had success when I actually followed the directions in the post. Imagine that. LOL
I was thinking of making this in a pizzelle iron. What did you do differently than the recipe that it didn’t work?
I have been making great keto ice cream all summer and now I have these fantabulous cones to go with.
I just made these and wanted to share my experience–
1. Right out of the gate I tried these in my pizzelle maker and failed miserably.
2. Tried then as written and had trouble flipping them so I simply placed another baking mat over top and flip the cone onto another cookie sheet. It worked perfectly.
3. I found rolling them onto my wooden pizzelle roller worked great. One cracked quite a bit but it was warm enough for me to press back together and it cooled well formed.
4. To keep an eye on them more easily I baked them in my Breville oven.
I do have a questions–Since I have been keto for quite awhile they seemed too sweet if I cut the erythritol was reduced to half do you think they would work?? Also my dough was very wet, is that how it should be??
I cut the “sugar” in all my recipes. I find being keto, my taste buds have changed and I don’t want anything too sweet. So, don’t worry it won’t affect the recipe at all. Enjoy your keto journey.
Ok… I just cannot figure out what DYI means! Help anybody? I Googled it and the best I came up with was do yourself in! LOL
It totally means do it yourself lol! So DYI cones mean do it yourself cones, rather than buying a cone molder xo!
Do it yourself is abreviated DIY. Probably just a typo.
Lol yeah it’s a typo! Thanks so much 🙈😅
I don’t have XANTHAN in my home because of pets. Can I leave it out? What would the substitute be? New to this type of eating. Thanks, Pat
Xanthan is absolutely fine to use with pets Pat! Its xylitol (as in the sweetener) that’s poisonous to pets (much like chocolate) xo!
I am allergic to almonds and coconut, I’m wondering if you have a suggestion for a substitute that might work?
Do you think there is a way to make this without egg?
I’m in the process of making these, first batch down. I knew I couldn’t flip them so I greased another silicon mat and put it on top of my two…and flipped them. Worked perfectly! Thanks for the recipe!
I hope it worked Christin!!
It works great! I don’t bake them with both mats. I just use the extra to flip them before they go back into the oven. Making another batch right now. Only change is a little less sweetener. Thanks for the brilliant recipe!
I did the same thing–worked like a beautifully.
I am not a Erythritol fan (can’t handle the cooling effect) and also not a fan of chocolate LOL. Could an Allulose blend or BochaSweet be used as sweeteners here? How much molasses would I add to get the browning? Or would Yakon syrup work in combination with these sweeteners to get golden brown sugar effect? These sweeteners have no aftertaste for me at all, but maybe might not produce the right bendable consistency? Thank you for the advice! I’ll try them with Erythritol if these others won’t work. 🙂
I made these but didnt have xantham gum. Do you think thats why they cracked? They did harden up and I was able to make cones out if them and they literally were delicious…Im so happy right now! Thank you!
Can i used coconut flour?
Paola, I love your recipes and always send people to this site. I keep checking back for the strawberry cheesecake ice cream recipe. Are you still working on it?
OK so I’m terrible and ended up never posting it (I will probably post it in the spring!). I will send it to you though no prob, the thing is that I’m currently driving from Mex City to LA and my recipe notebook is packed up… I took a note but with the move I might forget… if you don’t hear from me give me a shout after Thanksgiving and I’ll gladly send it along (it’s SO GOOD!) 😉 xo!
could you send me the recipe too please?! i have been trying to make strawberry cheesecake ice cream based off of the vanilla, my ratios have been kinda off and the icecream is really hard and not scoopable, breaks off in little bits when i try to scoop it…thank you!
I’m posting it this week! 😜
When will we see a recipe for strawberry ice cream, I love it!! or Butter Pecan…yes..
I am blown away by how delicious these were!
😉
Would confectioners swerve work? The white one, not golden!
Yup! Just keep in mind it won’t brown evenly xo!
Help! I followed your recipe to the letter but my dough fell apart when I picked it up to wrap it onto my DIY cone form. I ended up baking the dough as cookies, which were delicious, but I want cones. Any tips for me?
Hi Rosalyn! You probably just needed to let the cones cool a bit more before rolling them into the cone. You’ll notice that as time goes by they become sturdier (you just need to find the sweet spot were they’re hard enough to roll without falling apart, but haven’t solidified yet) xo!
I just struck out for the second time. Would it be possible to make a video of you making these cones?
Hi Ronalyn! It was my intention, but I had an accident two months ago and my mobility changed… I’ve figured out a way to shoot pictures again, but I’m going to have to move to get more video in (a month or two!). Hang in there, I’ll figure it out 😉
I’m sorry about your accident! I’ll look forward to your video whenever you get a chance to make it, even months, LOL. I really want to perfect those cones. Take care.
Thank you!! They’ll happen eventually!!
Hi, all these recipes sound and look amazing! Question: do you think Guar gum would work as a substitute for Xanthan gum?
Thanks Emily! It works to a certain extent (you need to add a little extra). But tbh I haven’t used it in years as it doesn’t work as well as xanthan xo!
Please note that some people with gluten allergies may not do well with xanthum gum and)/or erthrytol either. I’m one of them..
I get you Marta, the thing with us Celiacs (and with most autoimmune diseases) is that each of us is allergic to a WIDE range of ingredients and we’re all so different. Some can’t do any dairy either (most common one), other gums (such as you), other grains (such as me)… I’m always looking to come up with subs so the recipes can be made by the greatest amount of peeps 😉 xo!
I didn’t even know there was a waffle cone maker!
Can these be cooked in the waffle cone makers?
In all honesty I haven’t tried, but the batter is very thick and not pourable so not sure how it would work out.
Do you think this recipe would work for a cannoli shell? Thanks.
BIG YES Kate! I’m working on a proper fried cannoli shell, but I’m also planning on suggesting these guys for a lazier take 😉 maybe cut the sweetener a tablespoon or two? xo!
Can you use Powdered xylitol for this?
No, only erythritol otherwise they won’t crisp up xo
Made this last night and just LOVE the recipe. However, I used allulose (as I only had that and Swerve and didn’t want to purchase a third sugar), and it came out crispy around the edges but sticky in the middle. Is this due to room temperature or the sugar?
I love your website. I found it on Pinterest and recommend it to everyone I know. Honestly, look no further; this website has THE best keto recipes. Even if you are not following a keto lifestyle, these recipes are delicious, simple and healthy. Everything actually turns out like it should. I didn’t really add all of the sweetener that it called for but it was fine. Looked just like picture.
my mom and I have been making them all summer and they’re awesome! can’t wait to try the chocolate version!!!
Well isn’t this awesome to hear Jess!! Thank you for your support and I’m fairly certain you’ll love the chocolate too 😉!!