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Nice ‘N Crisp Ice Cream Cones 🍦 gluten free, dairy free & keto

Because ice cream just ain’t the same without them, we bring you nice ‘n crisp gluten free and keto ice cream cones! Easyno fancy equipment required and just 1g net carbs a pop!

Gluten Free & Keto Ice Cream Cones #keto #lowcarb #healthyrecipes #dairyfree #gluten free #icecream
Gluten Free & Keto Ice Cream Cones #keto #lowcarb #healthyrecipes #dairyfree #gluten free #icecream

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! Think vanilla, chocolate, coffee, or even (a fairly instant!) soft serve. And yup, strawberry cheesecake is coming real soon!

Gluten Free & Keto Ice Cream Cones #keto #lowcarb #healthyrecipes #dairyfree #gluten free #icecream
Gluten Free & Keto Ice Cream Cones #keto #lowcarb #healthyrecipes #dairyfree #gluten free #icecream

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!

Gluten Free & Keto Ice Cream Cones #keto #lowcarb #healthyrecipes #dairyfree #gluten free #icecream
Gluten Free & Keto Ice Cream Cones #keto #lowcarb #healthyrecipes #dairyfree #gluten free #icecream

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 #keto #lowcarb #healthyrecipes #dairyfree #gluten free #icecream
Gluten Free & Keto Ice Cream Cones #keto #lowcarb #healthyrecipes #dairyfree #gluten free #icecream
Gluten Free & Keto Ice Cream Cones #keto #lowcarb #healthyrecipes #dairyfree #gluten free #icecream
Gluten Free & Keto Ice Cream Cones #keto #lowcarb #healthyrecipes #dairyfree #gluten free #icecream
Gluten Free & Keto Ice Cream Cones #keto #lowcarb #healthyrecipes #dairyfree #gluten free #icecream
Gluten Free & Keto Ice Cream Cones #keto #lowcarb #healthyrecipes #dairyfree #gluten free #icecream

Gluten Free & Keto Ice Cream Cones #keto #lowcarb #healthyrecipes #dairyfree #gluten free #icecream

Gluten Free & Keto Ice Cream Cones

Course: Dessert, Ice Cream
Cuisine: American, European
Keyword: dairy free, gluten free, grain free, keto, low carb
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 large cones
Calories: 102 kcal

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 carbs a pop!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Print

Ingredients

Special equipment

Instructions

  1. Whisk the almond flour, salt and xanthan gum thoroughly together in a small bowl. Set aside.
  2. 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.
  3. 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!).
  4. 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!).

  5. 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!). 

  6. 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!). 

  7. 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!

Recipe Notes

*Please see notes for further details on sweeteners. In short, you can use any erythritol-based sweetener but I found that the monk fruit-erythritol (particularly Lakanto golden) have the least aftertaste. 

Alternatively, if you're particularly sensitive to the cooling effects of erythritol try whipping up the chocolate version! Simply decrease the almond flour to 24g/4TBS and add 1 TBS of cocoa powder.  

This recipe yields either 4 large keto ice cream cones, or 6 smallish ones (think gourmet vs soft-serve). The nutrition values were estimated per large cone! 

Nutrition Facts
Gluten Free & Keto Ice Cream Cones
Amount Per Serving (1 large ice cream cone)
Calories 102 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 4g 20%
Cholesterol 4mg 1%
Sodium 50mg 2%
Potassium 3mg 0%
Total Carbohydrates 1.7g 1%
Dietary Fiber 0.7g 3%
Sugars 0.5g
Protein 2.25g 5%
Vitamin A 3.7%
Calcium 1.2%
Iron 1.3%
* Percent Daily Values are based on a 2000 calorie diet.

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34 comments

  1. christin knechtges says:

    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!

  2. Weho keto says:

    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!

  3. Grace Stranch says:

    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?

    • Paola says:

      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!

      • genevieve says:

        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!

  4. Ronalyn Hurley says:

    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?

    • Paola says:

      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!

        • Paola says:

          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 😉

    • Paola says:

      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!

  5. Marta Sloane says:

    Please note that some people with gluten allergies may not do well with xanthum gum and)/or erthrytol either. I’m one of them..

    • Paola says:

      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!

    • Paola says:

      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!

  6. Jennifer Spivey says:

    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.

    • Paola says:

      Well isn’t this awesome to hear Jess!! Thank you for your support and I’m fairly certain you’ll love the chocolate too 😉!!

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