Sugar-Free Cornetto
Indulge in a guilt-free treat with this homemade Sugar-Free Cornetto that’s as delightful as it is healthy! Crafted with a combination of almond and coconut flours, sweetened naturally with erythritol, and beautifully finished with a crisp shell of sugar-free dark chocolate, this recipe offers a low-carb twist on the classic cone. Perfectly paired with creamy sugar-free vanilla ice cream, these cones are baked to perfection and stay irresistibly crunchy after freezing. With just 45 minutes of prep and 15 minutes of baking time, you’ll create a delicious dessert that is ideal for keto diets, diabetic-friendly lifestyles, or anyone looking for a refined-sugar alternative. Top it off with optional chopped nuts for a satisfying crunch, and enjoy a nostalgic favorite without compromising your healthy eating goals!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 3 tablespoons Erythritol
- 1 tablespoon Unsweetened cocoa powder
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 3 tablespoons Unsalted butter, melted
- 2 cups Sugar-free vanilla ice cream
- 3 ounces Sugar-free dark chocolate
- 2 tablespoons Coconut oil
- 0.25 cup Chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, combine almond flour, coconut flour, erythritol, unsweetened cocoa powder, baking powder, and salt.
In another bowl, whisk the eggs, vanilla extract, and melted butter together until smooth.
Gradually combine the wet ingredients with the dry ingredients to form a smooth dough.
Divide the dough into 6 equal portions.
Place a portion of dough between two sheets of parchment paper and roll it into a thin round, about 6 inches in diameter. Repeat for remaining portions.
Carefully transfer the rounds onto the prepared baking sheet and bake for about 5-7 minutes, until edges are just starting to crisp.
Remove from oven and quickly roll each disk into a cone shape while still warm. Hold each cone in shape for a minute to set. Allow to cool completely.
Fill each cone with sugar-free vanilla ice cream, packing tightly to avoid air pockets.
Melt the sugar-free dark chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
Dip the tops of the filled cones into the melted chocolate, allowing excess to drip off.
Sprinkle with chopped nuts if using, and place the cones on a plate lined with parchment paper. Freeze until firm, about 30 minutes to 1 hour.
Serve immediately or store in an airtight container in the freezer.
Nutrition Facts
Calories |
2541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.1 g | 248% | |
| Saturated Fat | 88.6 g | 443% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 1240 mg | 54% | |
| Total Carbohydrate | 202.3 g | 74% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 7.9 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 840 mg | 65% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1891 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
