Make the cone base: Combine almond flour, melted butter and a bit of sweetener. Press down in silicone mold or liner and bake until golden. Let them cool fully.
Whip the cream: In a large chilled bowl, whip heavy cream with erythritol and vanilla until fluffy. Gently fold in almond milk to keep it airy.
Freeze the ice cream: Spoon the cream mix into the prepared cones or molds. Freeze for 2-3 hours or until firm.
Melt the chocolate: In a bowl, melt sugar-free chocolate together with coconut oil. Stir over low heat until smooth and shiny.
Cover with chocolate: If you’d like to dip your cones in the chocolate coating, do it when cones are frozen; if you want to drape the chocolate like shown or serve atop scoops, you can do it when the chocolate is thinner (even warm, although room temperature will be plenty cool).
Add the nuts: Sprinkle chopped peanuts or almonds while the chocolate is still soft.
Serve: Let sit at room temperature for a few minutes before enjoying.