Keto ice cream cones just don’t exist in the stores, which is why this keto waffle cone recipe is perfect for ice cream lovers doing the keto diet. Crisp and sweet and so easy!
This recipe does use a waffle cone maker. It’s totally worth it, if you ask me! An iron makes it SO easy! Purchase the ice cream cone maker I use.
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Keto Ice Cream Cones Step-byStep Instructions – Easy!!
Let’s get right to it! You’ll be amazed at how easy these keto waffle cones are! (If you just want the recipe card, keep scrolling down past this tutorial–it’s at the bottom of the post.)
- Make the almond flour waffle cone batter
Make the waffle cone batter according to the instructions below in the recipe card. Be sure to allow it to set for about 5 minutes. You can use the optional baking powder for a more lacy, delicate cone, but I don’t recommend that for your first time (and I like them better without).
- Preheat the waffle cone iron
Allow the batter to sit for 5 minutes. You can preheat the ice cream cone iron while you wait. I use setting 3. It’s a good place to start, but you can change it depending on your preference.
- Put the batter in the waffle cone iron
Place about 3-4 tablespoons of the batter on the iron, just above the center toward the back. The batter will spread as you close the iron. Close the iron slowly so that the batter spreads evenly. Latch the iron closed and cook for 1 minute and 20 seconds.
- Remove with a rubber spatula
Using a rubber spatula underneath the waffle cone, quickly and gently remove the flat waffle cone to a clean cloth (I use flour sacks).
- Roll the waffle cone using a cloth
Lay the waffle cone form on top of the waffle cone. Using the cloth so you don’t burn your fingers, roll the waffle cone on the ice cream cone form till it goes all the way around. Be careful not to let the cloth stick to the cone for too long or it will pull at the cone and rip it.
After you do it a couple times, you’ll get the hang of it and see how easy it is!
- Keep the cone in form while cooling
While refilling the waffle cone iron, you can set a glass next to the cone on the form so that it doesn’t roll away. This will allow it to cool a little bit in form before you move it.
- Store the ice cream cones
The ice cream cones only take a few minutes to cool, and then you can stack them gently in a narrow glass. These are SO good fresh, but if you don’t plan to eat them right away, you can store them for about 3-4 days in a container. I’ve also left them on the counter in the glass and they keep their cripsness just fine, but they will get stale faster.
Now you need some ice cream! Try this Keto Strawberry Ice Cream with sour cream. So yummy!
Keto Waffle Cones Recipe FAQs
Why is the baking powder optional in these waffle cones?
Before keto, I’d never used baking powder in my ice cream cones, but being the eternal experimenter that I am, I thought I’d try it out.
Using baking powder will give you a thinner, elegant, more delicate, lacy cone. If you’re in a hurry or this is your first time making ice cream cones, I’d leave it out.
Without the baking powder, your cones will rip less and be more workable (and personally, I do like them better to eat). But my kids don’t notice the difference and eat them either way. I got the sweetest smiles from my 5 year old with these cones!
The cones are really strong either way once they’re cooled, but while working with the hot cones, it’s easier to skip the baking powder the first time.
The photo below shows the cones WITHOUT baking powder on the left and WITH baking powder on the right. If you look at the cones on the right, notice the light shining through the lacy cones.
Try our other keto dessert recipes!
Try these other keto ice cream recipes:
Keto Strawberries and Cream Ice Cream
Keto Peanut Butter Ice Cream Sauce
Keto Black Licorice Ice Cream (no, seriously–try it!!)
Keto Strawberry Sauce
Keto Vanilla Ice Cream
Chocolate Peanut Butter Ice Cream Cheesecake
- Stir the eggs and salt in a mixer till blended. Add sweetener and beat for one minute or till egg is lighter in color.
- Slowly drizzle in the butter while stirring. Add the almond flour and vanilla and beat for about 20 seconds till well mixed.
- Preheat the waffle cone iron while the dough sets (allow dough to set about 5 minutes). I use setting 3, but you can experiment to see which setting you prefer.
- Spoon 3-4 tablespoons into the hot waffle cone maker slightly off center toward the back (where the iron bends). The batter will move forward slightly as you close the iron. Close the iron slowly to allow the batter to spread evenly, and latch it.
- Cook for 1 minute and 20 seconds. You may check after 1 minute to see if it has reached the color you like. They will still set crunchy if it is lighter in color.
- Carefully and quickly remove the waffle from the waffle maker with a rubber spatula onto a clean cloth (I use flour sack towels).
- Place the cone form on the cooked waffle cone and use the cloth to aid in lifting the waffle cone around the cone form. Leave the cone on the cone form for about 30 seconds before removing the cone form.
- Place the cone in a narrow glass or a cone holder to help it keep its shape while it cools completely.
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Serving Size: 1 waffle cone
Amount Per Serving:
Calories: 156Total Fat: 15gCholesterol: 66mgSodium: 95mgCarbohydrates: 4gNet Carbohydrates: 2gFiber: 2gSugar: 1gProtein: 5g