Low-Carb Ice Cream Sugar Cones

Print Pin
4.50 from 56 votes

Low-Carb Ice Cream Sugar Cones

30 minutes
Calories 120kcal


  • 2/3 cup almond flour (67 g/ 2.4 oz)
  • 1 tablespoon psyllium husks (67 g/ 2.4 oz)
  • 1/2 teaspoon vanilla powder (67 g/ 2.4 oz)
  • 1 pinch salt
  • 1/2 cup brown sugar substitute (67 g/ 2.4 oz)
  • 1/4 cup ghee (67 g/ 2.4 oz)
  • 2 large eggs
  • 1/2 cup coconut milk (67 g/ 2.4 oz)


  • Preheat your cone maker to medium (here's a good cone maker on Amazon).
  • In a bowl, place the almond flour, psyllium, vanilla powder and salt.
  • In another bowl, mix the eggs, coconut milk, sweetener and melted ghee.
  • Add the dry ingredients into the bowl with the eggs and mix well.
  • Pour the batter (about 3 tablespoons per wafer) in the cone maker and close the lid.
  • Cook for 3-6 minutes, or until it's lightly browned and cooked through (the time depends on the cone maker and temperature setting).
  • Once ready, use a spatula and cone shaper to fold the hot wafer around it.
  • Place on a plate or a chopping board and let it cool down for 1-2 minutes.
  • As it cools down, the wafer will harden.
  • Then, you can remove the cone shaper and let it cool to room temperature.
  • Repeat for the remaining cones (9-10 per recipe).
  • Once cooled, place them gently one inside another and store in an airtight container for up to a month.
  • Serve with a scoop or two of your favourite keto ice-cream - there are plenty of recipes on my blog.
  • The pictured ice-cream is a variation of my Fat-Burning Berry Ice-Cream from the KetoDiet App.


Calories: 120kcal

Originally posted 2019-02-20 17:40:17.

Article Categories:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating