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!
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).
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!
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
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.
- cone molds or simply DIY them!
- 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!
*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!