Print

Keto Ding Dong Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the deliciousness of our Keto Ding Dong Cake Recipe, a delightful alternative to traditional snack cakes that fits perfectly into your low-carb lifestyle. This cake features tender layers made from coconut flour, a rich chocolate glaze, and a creamy filling that will satisfy your sweet cravings without the guilt. Perfect for birthdays, gatherings, or just a cozy night in, this cake is easy to prepare and offers a nostalgic flavor profile with healthier ingredients. Enjoy every slice knowing you’re treating yourself to something truly special!

Ingredients

Scale
  • ⅔ cup coconut flour
  • ⅔ cup Swerve Sweetener or other granular sweetener
  • 6 tablespoon cocoa powder
  • ¼ cup whey protein powder chocolate (vanilla, or unflavored)
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 6 large eggs
  • ½ cup melted butter
  • 1 teaspoon vanilla extract
  • ¾ cup water
  • 1 ½ tsp vegan gelatin
  • 1 cup heavy whipping cream
  • ⅓ cup Swerve Confectioners (or other powdered sweetener)
  • 2/3 cup heavy whipping cream (for glaze)
  • 1/4 cup Swerve Confectioners (for glaze)
  • 2 tbsp allulose (optional, can replace with more Swerve)
  • 2 ½ ounces unsweetened chocolate
  • 3/4 tsp vanilla extract (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C) and prepare baking pans.
  2. In a mixing bowl, combine coconut flour, Swerve Sweetener, cocoa powder, whey protein powder, baking powder, and salt. Whisk together until well blended.
  3. In another bowl, whisk together eggs, melted butter, vanilla extract, and coffee or water until smooth.
  4. Gradually add the dry mixture into the wet mixture. Stir until just combined; do not overmix.
  5. Pour the batter evenly into prepared baking pans and bake for about 30-35 minutes or until a toothpick comes out clean.
  6. While the cake cools, prepare the filling by whipping heavy cream until soft peaks form. Gradually add Swerve Confectioners and vanilla extract until fully incorporated.
  7. Once cooled, slice each cake layer in half horizontally if desired. Spread cream filling between layers, stacking them as you go.
  8. In a small saucepan, heat heavy cream until simmering, then remove from heat and stir in chopped unsweetened chocolate and remaining Swerve Confectioners until smooth for the glaze.
  9. Drizzle warm chocolate glaze over the assembled cake layers, allowing it to drip down the sides.

Nutrition

Find it online: https://nobakecravings.com/keto-ding-dong-cake-recipe/