Crispy Keto Tortilla Cones with Savory Fillings for Parties
Amanda Harris
Keto Cones
Crunchy low-carb tortilla cones—cheesy shells ready for keto party fillings.
Nutrition (per serving)
These keto tortilla cones are my go-to party trick when I want something fun, handheld, and low in carbs. They’re made from a cheesy, almond-flour dough that bakes into crisp, golden cones you can fill with anything from spicy buffalo chicken to creamy avocado-cilantro salad. They look impressive on a platter but are surprisingly friendly to make.
The cones hold up nicely and stay crunchy if you bake them properly and cool on a rack. I include two filling ideas here—buffalo chicken and a creamy guacamole-style mix—but the shells are a blank canvas: think smoked salmon and dill, taco meat with crema, or a warm mushroom ragout for a sophisticated bite.
Ingredients
- Shredded mozzarella cheese:2 cups
- Almond flour:1/2 cup
- Grated Parmesan cheese:1/3 cup
- Large egg:1 pieces
- Xanthan gum (optional):1/4 tsp
- Garlic powder:1/2 tsp
- Salt:1/2 tsp
- Melted butter or olive oil (for brushing):2 tbsp
- Metal cone molds (or make cones from foil):12 pieces
- Cooked shredded chicken (for buffalo filling):2 cups
- Cream cheese, softened:4 oz
- Buffalo sauce:1/3 cup
- Blue cheese crumbles (optional):1/4 cup
- Ripe avocado (for guacamole filling):1 pieces
- Sour cream:1/4 cup
- Lime juice:1 tbsp
- Chopped cilantro:2 tbsp
- Salt and pepper (to taste):to taste
Instructions
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Preheat oven to 375°F and line two baking sheets with parchment paper. Lightly grease 12 cone molds or prepare aluminum foil cones by wrapping foil around a narrow cone shape.
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In a microwave-safe bowl combine shredded mozzarella and cream cheese; heat in 30-second bursts, stirring between, until melted and smooth (about 1–1½ minutes total).
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Stir in almond flour, Parmesan, egg, xanthan gum (if using), garlic powder, and salt until a sticky dough forms. Let it rest 2 minutes to hydrate.
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Divide the dough into 12 equal portions. On a sheet of parchment, place each portion and flatten into 5-inch thin circles (use a second parchment sheet and a rolling pin if needed).
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Carefully drape each circle over a cone mold, pinching the seams so they form a cone. Place molds on the prepared baking sheets seam-side down.
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Brush cones lightly with melted butter or oil and bake for 12–15 minutes, rotating pans halfway, until deep golden and crisp.
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Remove from oven and let cones cool on the molds for 3–4 minutes, then gently release and transfer cones to a wire rack to cool completely so they retain crispness.
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While cones bake, make buffalo chicken filling: toss shredded chicken with buffalo sauce and fold in softened cream cheese until creamy. Stir in blue cheese if using and season to taste.
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Make avocado filling: mash avocado with sour cream, lime juice, cilantro, salt and pepper until smooth but chunky.
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To assemble, spoon fillings into cones just before serving to keep shells crisp. Garnish buffalo cones with extra blue cheese and avocado cones with cilantro sprigs.
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If making ahead, store baked cones in an airtight container at room temperature for up to 24 hours; re-crisp briefly in a 350°F oven for 3–5 minutes if needed.
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Serve on a platter upright in a cone holder or in a shallow bowl filled with coarse salt to keep cones steady.
Tips & Notes
- Work quickly when shaping and baking so the cheese-based dough stays pliable — if it firms before you shape it, microwave 10–15 seconds to loosen.
- To make cones dairy-free (not strictly keto), substitute mozzarella with a dairy-free shredded cheese that melts well, but expect texture differences.
