You’re about to wonder where low carb ice cream cones have been all your life…
Sure, you’ve made low carb ice cream, and it’s dang delicious! You’ve probably even made some low carb cookies to crunch up in them. But, friends, this is a whole new level of deliciousness for low carb recipes!
Now, with these cones, you can have your low carb desserts nestled inside another low carb dessert!
Once you make these sweet, crunchy cookie cones, you’ll know you’ve reached peak scrumptiousness. I’m sorry, but you’ll never be able to go back to a regular bowl. Let’s bake!
These low carb ice cream cones are ready faster than you can eat them! Plus:
- Basic low carb baking ingredients – if you don’t have these around, you’ll definitely be glad to add them!
- This recipe looks fancy, but is super easy for beginners!
- The sweet, crunchy cookie you crave for cradling your ice cream!
Ready to make your own low carb ice cream cones? It’s super easy and super worth it!!
These cookies use normal baking ingredients – butter, flour, eggs, but each with a little twist!
Almond flour – This is my go-to low carb flour and it is great for baking cookie-like things like these low carb ice cream cones. Get the finest flour you can find, I like Bob’s Red Mill or Trader Joes’s.
Xanthan gum – This is a super important ingredient when you are cooking with low carb or gluten-free flours. This helps the dough thicken up and bind together, so don’t skip it and don’t try and sub it out.
You can use whichever brand you want, just be mindful that erythritol is 70% as sweet as sugar, so you may want to increase the amount used if you aren’t using a blend.
Egg white – You want to use just the sticky white for this cookie dough. It’s going to help give it some crispness and crunchiness.
Don’t know how to separate out the white? Crack the egg and drain the white through your fingers into a bowl, and drop yolk into another bowl. Want something less…sticky? Try this technique!
Tools To Make
These cookies are super easy to make and need just a couple special tools to give them the shape we want!
- Parchment paper – this uber useful cooking tool is going to allow your cookies to crisp up without even thinking about sticking to the pan. Remember, this is silicone coated parchment, NOT wax paper which will make a huge mess.
- Cone form – Now, this may seem a little extra, but if you plan to make low carb ice cream cones on the reg, these will go a LONG way. You can get ice cream cone molds online that will allow you to wrap your warm cone dough in just the right shape. If you don’t have one, don’t fear! You can make your own with compacted foil in a Christmas tree shape!
A lot of basic cookie tips apply to this low carb ice cream cone dough. Mix dry ingredients first, then add wet ingredients. Use wet hands to work with the dough. And bake until JUST golden.
The only other step is you need to work quickly when you pull them from the oven to get them wrapped around the cone forms. Don’t burn your fingers, but don’t wait ’til they’re cool either. Don’t worry, you’ll know when the time is right!
Keep your cooked, cooled low carb ice cream cones in an airtight container in the fridge so that they don’t get stale!
These cookie cones are just waiting to be loaded up with sugar free ice cream and drizzled with chocolate!
If you have leftovers, enjoy low carb ice cream cone crumbles sprinkled over a bowl of ice cream, or low carb Greek yogurt.
Want to make your ice cream cones even fancier? Here are a few ideas for you:
- To make these really fancy, dip them in sugar free white chocolate or melted low carb dark chocolate. Decadent!!
- Jazz these up even further and sprinkle chopped low carb nuts or freezer dried and crushed low carb fruits all over them!
I scream, you scream, we all scream for more low carb ice cream recipes!!! There are 101 ways to make it your own, but these are some of my classic go-to’s:
Low Carb Ice Cream ConesPrint Recipe Pin Recipe
- 3/4 Cup Almond Flour
- 1/4 Teaspoon Kosher Salt
- 1/2 Teaspoon Xanthan Gum
- 6 Tablespoons Golden Swerve or Lakanto (see sweetener notes below)
- 2 Tablespoons Unsalted Butter melted
- 2 Egg White
- 1/2 Teaspoon Vanilla Extract
- Preheat oven to 350 F.
- Combine dry ingredients in a large bowl.
- Add the melted and cooled unsalted butter (2 tablespoons),egg whites (2), and vanilla extract (1/2 teaspoon). Stir until thoroughly incorporated.
- Place a sheet of parchment inside a baking sheet, and spray with cooking spray.
- Divide the dough into 4 pieces using a spatula, and scoop 2 portions of dough onto your baking sheet. Use damp hands (the dough will be sticky!) to press each piece of dough into a 5" wide circle. Smooth out the surface and edges of your circle.
- Bake in preheated oven for 12-14 minutes, you'll know they're done once they're golden.
- Work quickly (if you wait too long, the cones will crack as you wrap them) once the cones come out of the oven, although be careful not to burn your fingers! Grab a cone mold or form one using foil. Wrap the circle around the mold/foil so it overlaps.
- Allow the dough to cool and harden. You can remove the mold once the cones have completely hardened. Enjoy!
Fans Also Made These Low Carb Recipes:
- Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands.
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!
- Cone molds. You can make one out of foil, although I used these molds.
- Nutritional information is based on 1 ice cream cone if you make 4 cones using this recipe: