KETO & SUGAR FREE HALLOWEEN ICE CREAM CONES
Prep time
Cook time
Total time
Beautiful, delicious and healthy. You couldn't ask for more in a Halloween treat that evryone can enjoy!
Author: Antya
Recipe type: Desserts
Cuisine: Ketogenic. Low Carb. LCHF. Sugar Free. Grain Free. Gluten Free.
Yield: 6 portions
Ingredients
For the cones:
- 1 batch of Ice Cream Cones batter
- 4 tsp food-grade activated charcoal powder (U.S. option HERE)
For the 'blood':
- 100g fresh raspberries
- a little red + purple natural food colouring (U.S. option HERE)
- 2 TBSP (30g) erythritol (U.S. option HERE)
For the ice cream:
- 1 batch of Pumpkin Ice Cream
For the praline:
- 100g crushed pecan nuts
- ½ tsp ground cinnamon
- a pinch of ground nutmeg
- ⅛ tsp ground, dried ginger
- a pinch of fine Himalayan pink salt (U.S. option HERE)
- 1 tsp water
- 10g unsalted butter
- 1 TBSP erythritol (U.S. option HERE)
- 1 TBSP Sukrin Fibersirup Gold or Allulose Syrup
Instructions
- follow instructions for ice cream cones, adding charcoal powder to the batter, plus a little extra milk if necessary.
- to make the praline, simply put all ingredients (except nuts) in a frying pan and heat whilst stirring until erythritol has completely melted, add crushed pecans and cook for 60 seconds; transfer to a tray lined with greasproof paper - or better still, a silicone baking mat such as the one I use (U.S. option HERE); leave to cool down completely.
- follow instructions for pumpkin ice cream, adding pecan praline as the very last step before freezing.
- to make the 'blood', put both ingredients in a small, heavy-base saucepan over medum heat and stir whilst mashing the reaspberries; when the berries have released their moisture and you have a watery compote, turn heat down to low and simmer for 3 minutes, stirring occasionally; remove from heat, strain using a fine mesh strainer and discard all the pulp and seeds (you should end up with about 60g net weight); add food colouring and a little water if too thick - the 'blood' should be viscous but slide off a spoon easily.
- assemble your cones and serve.
Notes
Macros are for complete cones, including raspberry 'blood' (+ 0.4g net carbs) and pecan praline (+ 1.8g net carbs).
I use a TRIGGER ice cream scoop as it's much more precise and easier to use. THIS is the one I use.
Metric kitchen scales are an inexpensive yet invaluable gadget to ensure accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.
I use a TRIGGER ice cream scoop as it's much more precise and easier to use. THIS is the one I use.
Metric kitchen scales are an inexpensive yet invaluable gadget to ensure accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.
Nutrition
Serving: 1 Calories: 397 Fat: 39g Net Carbs: 3.5g Protein: 6.5g
Recipe by at https://queenketo.com/keto-sugar-free-halloween-cones/