Keto & Sugar Free Halloween Ice Cream Cones are just in time for the spooky season. Healthful, delicious and fun for the whole family. They make perfect low carb treats without any of the nasties.
And only 3.5g net carbs.
These suitably eerie keto ‘sugar’ cones disguise a whole list of healthy ingredients. Wholesome pumpkin purée, amazing hemp (or almond) milk, nutritious eggs, tantalising vanilla, a praline to die for, raspberry blood… muwa-ha-ha-ha ;).
You won’t believe how good they taste. And everyone will be utterly and suitably impressed!
Essentially, my Keto & Sugar Free Halloween Ice Cream Cones consist of two slightly modified recipes you’ll find on this very blog. Plus two additional elements.
So let’s have some fun creating these beautiful masterpieces.
Simply look up my recipes for Ice Cream Cones and Pumpkin Spice Ice Cream. Then it’s just a case of following the instructions given in the recipe below ↓↓↓
Ingredients you’ll need to make Keto & Sugar Free Halloween Ice Cream Cones.
First of all you should check what’s needed for cones and ice cream. Additionally, you will want some food-grade activated charcoal powder, which serves as the natural food colouring for the cones. A few raspberries form the basis for the blood effect coulis. Pecan nuts make up the praline.
In order for the ‘blood’ to look more realistic, I incorporate a tiny amount of natural red food colouring and an even smaller amount of purple colouring. This adds depth to the raspberry coulis, which would otherwise be translucent. But it’s entirely optional. It really just depends on how much of a perfectionist you want to be.
The pecans aren’t exactly necessary either, but incorporating a praline does take the ice cream to another level. Plus it adds a nice crunchy texture.
If you don’t have much time to spare, you could also forget the cones altogether and just serve the ice cream in bowls, with a drizzle of raspberry ‘blood’ on top. The result won’t be quite as stunning, but still in keeping with the Halloween theme.
Before you decide not to bother with the cones, however, bear in mind that you can make these well in advance and they’ll stay crispy and fresh for days. Same goes for the raspberry blood and the praline. So if you feel that the complete package is too daunting or time consuming, just plan ahead and you’ll kill it 🙂
Personally, I think that Halloween without treats is just miserable and warrants a little extra indulgence. You will absolutely amaze your whole family if you make these Keto & Sugar Free Halloween Ice Cream Cones.
Just because you love the keto, low carb, LCHF or sugar free life, doesn’t mean going without a Halloween special dessert.
Enjoy!
- Yield: 6 portions
- Serving: 1
- Calories: 397
- Fat: 39g
- Net Carbs: 3.5g
- Protein: 6.5g
- 1 batch of Ice Cream Cones batter
- 4 tsp food-grade activated charcoal powder (U.S. option HERE)
- 100g fresh raspberries
- a little red + purple natural food colouring (U.S. option HERE)
- 2 TBSP (30g) erythritol (U.S. option HERE)
- 1 batch of Pumpkin Ice Cream
- 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
- 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.
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.
