Keto Ice Cream Cones Low Carb
How about some keto ice cream cones?
Easy low carb recipe for the yummiest ice cream cones.
No ice cream is complete without the cone.
These ketogenic diet ice cream cones will be your new favorite way to eat ice cream.
Make homemade keto ice cream cones with this simple and quick recipe.
Healthy, sugar free, gluten free ice cream cones to make today.
From scratch DIY ice cream cones that are tasty and delish.
Get ready to make the BEST low carb keto ice cream cones.
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Keto Chocolate Caramel Ice Cream
How To Make Keto Ice Cream Cones
Preheat the oven to 375 degrees.
In a mixing bowl, combine all of the ingredients for the ice cream cones, and blend until smooth and creamy.
Spread about 2 tablespoons of the batter onto a greased silicone baking mat, and spread it out into a thin small circle about 5 inches in diameter.
Repeat step 3 to fill the silicone baking mat with circles of batter.
Bake for 6-8 minutes until the edges just begin to brown, and then very carefully flip the circles over and bake for another 2-3 minutes until the edges are well browned.
You want there to be a thick layer of browned edging on the circles before you remove them from the oven or they will not be strong enough to withstand breaking when you wrap them around the molds.
Let the circles cool slightly, and then wrap them carefully around the ice cream cone molds, rolling from one side to the other at a slight angle to wrap them tightly on the mold.
Allow the ice cream cones to cool and harden completely around the molds before removing them.
If you would like to completely close in the bottom of the cones, you can place the baking chips and 1 tablespoon of butter into a microwave safe bowl.
Heat at 30 second intervals until well combined and completely melted.
Dip the cone bottoms in the melted chocolate, and place in the freezer to set before serving.
Fill with ice cream
Serve
Enjoy
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Keto Ice Cream Cones
Ingredients
- ⅔ C. Almond flour
- ⅓ C.Swerve confectioners sugar substitute
- ½ tsp. Xanthan gum
- 3 Tbsp. Butter unsalted and melted
- 2 Eggs
- ½ C. Heavy whipping cream
- 1 tsp. Vanilla extract
- Silicone baking mat
- Small ice cream cone molds
- ¼ C. Lily’s baking chips optional
- 1 Tbsp. Butter unsalted optional
Instructions
- Preheat the oven to 375 degrees.
- In a mixing bowl, combine all of the ingredients for the ice cream cones, and blend until smooth and creamy.
- Spread about 2 tablespoons of the batter onto a greased silicone baking mat, and spread it out into a thin small circle about 5 inches in diameter.
- Repeat step 3 to fill the silicone baking mat with circles of batter.
- Bake for 6-8 minutes until the edges just begin to brown, and then very carefully flip the circles over and bake for another 2-3 minutes until the edges are well browned. You want there to be a thick layer of browned edging on the circles before you remove them from the oven or they will not be strong enough to withstand breaking when you wrap them around the molds.
- Let the circles cool slightly, and then wrap them carefully around the ice cream cone molds, rolling from one side to the other at a slight angle to wrap them tightly on the mold.
- Allow the ice cream cones to cool and harden completely around the molds before removing them.
- If you would like to completely close in the bottom of the cones, you can place the baking chips and 1 tablespoon of butter into a microwave safe bowl. Heat at 30 second intervals until well combined and completely melted.
- Dip the cone bottoms in the melted chocolate, and place in the freezer to set before serving.
Nutrition
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