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