Keto & Sugar Free Halloween Ice Cream Cones arrive just in time for the spooky season. Healthy, delicious and fun for the whole family, they make perfect low‑carb treats without any of the nasties.
Only 3.5g net carbs per serving.
These spooky sugar‑free cones are packed with wholesome ingredients: smooth pumpkin purée, hemp or almond milk, eggs, vanilla, a crunchy praline topping and a vivid raspberry “blood” coulis. The cones are coloured naturally with food‑grade activated charcoal for a dramatic black finish.
They taste incredible and are sure to impress guests of all ages.
This recipe blends two slightly modified recipes found on this site — the low‑carb ice cream cones and pumpkin spice ice cream — with two extra components: a pecan praline and a raspberry coulis to mimic Halloween “blood.”
Let’s have some fun and make these festive desserts.
Refer to the individual recipes for Ice Cream Cones and Pumpkin Spice Ice Cream, then follow the assembly steps below.
Ingredients you’ll need to make Keto & Sugar Free Halloween Ice Cream Cones.
First, gather everything required for the cones and the ice cream. In addition, you will need food‑grade activated charcoal powder to colour the cones, fresh raspberries for the coulis, and pecan nuts for the praline.
To give the raspberry coulis a more realistic deep red tone, you can add a tiny amount of natural red food colouring and a touch of purple. This step is optional and depends on how perfect you want the colour to be.
The pecan praline adds excellent crunch and flavour, but it’s optional if you’re short on time. You can also serve the pumpkin ice cream in bowls with a drizzle of raspberry coulis instead of cones for a simpler presentation.
The cones, praline and coulis can all be made ahead and stored for several days: cones remain crispy, and both the coulis and praline hold well in the fridge. If the full assembly feels daunting, prepare components in advance and assemble when ready.
Halloween deserves a special treat. These Keto & Sugar Free Halloween Ice Cream Cones let you enjoy a festive dessert while sticking to low‑carb, LCHF or sugar‑free goals.
Just because you follow a keto or low‑carb lifestyle doesn’t mean you have to miss out on holiday desserts.
Enjoy!
- For the cones:
- 1 batch of Ice Cream Cones batter (see base recipe)
- 4 tsp food‑grade activated charcoal powder (adjust to desired darkness)
- For the raspberry ‘blood’ coulis:
- 100 g fresh raspberries
- A tiny amount of natural red and purple food colouring (optional)
- 2 tbsp (30 g) erythritol or preferred keto sweetener
- For the ice cream:
- 1 batch of Pumpkin Spice Ice Cream (see base recipe)
- For the pecan praline:
- 100 g crushed pecan nuts
- 1/2 tsp ground cinnamon
- A pinch of ground nutmeg
- 1/8 tsp ground dried ginger
- A pinch of fine Himalayan pink salt
- 1 tsp water
- 10 g unsalted butter
- 1 tbsp erythritol (or preferred granular sweetener)
- 1 tbsp Sukrin Fibersirup Gold or allulose syrup
- Prepare the ice cream cones according to the base recipe, adding the activated charcoal powder to the batter. If needed, add a little extra milk to reach the correct consistency.
- Make the praline: in a frying pan combine the water, erythritol, butter, syrup and spices. Heat and stir until the erythritol melts, then add the crushed pecans and cook for about 60 seconds. Transfer the mixture to a tray lined with greaseproof paper or a silicone baking mat and allow to cool completely, then break into small pieces.
- Prepare the pumpkin spice ice cream according to the recipe. Fold in the cooled pecan praline pieces as the last step before freezing.
- Make the raspberry ‘blood’: place the raspberries and erythritol in a small heavy‑based saucepan over medium heat. Mash and stir as the berries release their juices, then lower the heat and simmer for 3 minutes. Remove from heat, strain through a fine mesh to remove seeds and pulp (you should end up with about 60 g of coulis). If desired, add a very small amount of natural red and purple food colouring for depth. Thin with a little water if the coulis is too thick — it should be viscous but pourable.
- Assemble: fill each cone with pumpkin ice cream, drizzle with raspberry coulis and sprinkle with pecan praline. Serve immediately.