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Simple Keto Coconut Flour Ice Cream Cone/Bowls


Simple Keto Coconut Flour Ice Cream Cones/Bowls (Nut Free And Gluten Free)

This recipe is designed to teach everyone how to make quick and simple keto coconut flour ice cream cones/bowls that are nut free and gluten free
Course Dessert
Prep Time 5 minutes
Cook Time 10 minutes
Servings 5 bowls


  • 30 grams coconut flour (1/4 cup) for chocolate version use 2 TBS coconut flour + 2 TBS cocoa powder
  • 50 grams golden monkfruit sweetener or brown sugar sweetener of choice for a more firm cone bowl use granulated sweetener
  • 1/4 tsp salt
  • 1 large egg, room temperature
  • 3 TBS room temperature butter, softened
  • 1/4 tsp vanilla extract or extract flavor of choice


  • Preheat oven to 375 degrees. Lightly grease 5 muffin cup molds. Set aside
  • In a large mixing bowl whisk or sift together all the dry ingredients until there are no lumps in the dry ingredients
  • Add the egg. Stir until fully combined and all the dry ingredients are moist
  • Add the butter. Stir until a smooth moist batter forms. Massage 30 seconds to make sure of texture. Place back into the bowl. Place in the refrigerator for 5 minutes to absorb any excess moisture
  • Remove from the refrigerator. Divide dough evenly between the prepared muffin cups. (about 1 TBS + 2 tsp of dough in each cup) Press the dough evenly up the sides and throughout the bottom of each muffin cup. Place in preheated oven. Bake 375 for 10 minutes or until golden.
  • Remove from the oven. They will be soft but will firm up as they cool. Cool in pan about 15 minutes or until firm
  • Remove from the pan. Transfer to a wire rack and cool completely before using. Store leftovers in an airtight container at room temperature up to 3 days
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