Low Carb Ice Cream Cones

Prep Time 15

Cook Time 10

Total Time 25

Servings Ice Cream Cones

Calories 179kcal

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!

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:

Delicious recipe from Lindsey Hyland // www.thelittlepine.com